Vegetarian Eggrolls (Nem rán chay) is one of popular Vietnamese Vegetarian Recipes. It is very familiar and not difficult to do with everyone.
2-3 cups of canola oil
½ cup of mung bean
1 onion, diced
2 tablespoon of salt
1 tablespoon of fresh cilantro, chopped
3 cloves garlic, minced
1 lb of red potatoes, shredded
1 pack of rice Vermicelli noodle, dried
2 shallots, diced
1 block fresh tofu, firmed
2 packs eggroll wrappers
1 tablespoon powder
1 kg mushrooms, dried
1 tablespoon peppercorns, grounded freshly
– Taro and carrot peel off the cover, wash, fibroblasts
– Mushrooms soaked in water until soft, salt rinse, drain.
– Rice Vermicelli noodles soaked in water until soft, cut into pieces.
– Green beans soaked in water until soft, steamed.
– Powder stir so hard to wrap spring rolls.
Step 1: Washed green beans in a saucepan with 2 cups of water, cooked on the stove with 900W temperatures. When the beans away, burst, turn off the heat, rinse the beans, drain.
Step 2: Mix Taro + carrot + green beans + ship noodles + fungus + salt and pepper sugar to taste. Stuff them until flexible.
Follow each photo to making dish.
Mix one cup of water with 0.5 – 1 teaspoon salt, add a few drops of lemon juice, two teaspoons of sugar for sweet and sour taste, and more charming with a little salt, the garlic, chopped peppers depending on taste. Finally, add few drops of red, brown coloring, it is also a form of caramel (sugar burning). Now you had a vegetarian sauce, the main dipping sauce for one of stunning Vietnamese Recipes vegetarian. Let us ladle it on small bowl, and use it with vegetarian eggrolls.