Do you love crispy and delicious spring rolls but don’t want to go out to a restaurant to enjoy them? With this recipe, you can easily make your own crispy vegetable spring rolls right in the comfort of your own home! Not only is this dish tasty, but it’s also a healthy and fun way to sneak in some extra veggies into your diet. Follow along with our simple steps and you’ll have a plate of crispy and satisfying vegetable spring rolls in no time. Get ready to impress your friends and family with your homemade appetizer skills!
- Green beans: 60 gr
- Rice paper rolls with spring rolls: 400 gr
- White tofu: 1 piece
- Carrots: 200 gr
- Taro: 400 gr
- Wood ear mushroom: 30 gr
- Cassava root: 200 gr
- Vermicelli: 50 gr
- Lemon: 1 fruit
- Chili: 3 fruits
- Baro onion: 2 plants
- Pineapple juice: 2 tablespoons
- Common seasoning (seasoning/sugar/salt/pepper)
- Cooking oil: 200 ml
How to Choose and Buy Fresh Ingredients
Delicious and flexible taro
- Size: Choose potatoes that are the appropriate size – neither too big nor too small.
- Shape: Select round taros that are shaped almost like chicken eggs, with rough outer skin and many beards, with soil clinging to the shell.
- Color: Look for taros that have outer skin with many eyes (sunken holes) and an inner part that has many purple or dark red veins. These taros will be delicious. If the outer skin is smooth, the taro may not be as good.
Fresh green beans
When buying green beans, choose medium-sized beans that are intact, smooth, and round. Select green beans that are free of cracks or insect bites, and that feel firm when you squeeze them. Fresh green beans typically have a bright green shell that is shiny and does not have any white powder clinging to the outside. Avoid buying beans that are moldy, have a strange smell, or feel soft and easily breakable when you try to squeeze them.
1. Prepare ingredients
First, place the vermicelli in a bowl and pour warm water over it, letting it soak for about 10-15 minutes until it softens. Then, use scissors to cut the vermicelli into bite-sized pieces, approximately the width of one finger, and strain to remove excess water.
Boil the vermicelli in water for about 5 minutes, then drain and set it aside. Take the tofu and place it into a cloth bag, mash it with a spoon, and squeeze out any excess liquid before placing it into a bowl.
For the green beans, soak them in warm water for 2-3 hours, peel them, and then steam them for around 15 minutes until they become soft. Peel the cassava roots and grate them into small fibers with a knife. Add about 1/2 teaspoon of salt, mix well, and let it soak for around 5 minutes. Then, place the cassava roots into a cloth bag and squeeze out any excess water. Repeat this process with the carrots and taro.
Soak the wood ear mushrooms in warm water for about 10 minutes until they become soft. Cut off the mushroom legs and chop the mushrooms. Cut the onions into small pieces, separating the leaves and head.
2. Deep-fry tofu and taro
Place a pan on the stove and add 3-4 tablespoons of cooking oil. Fry the green onion heads over medium heat. Afterward, strain the scallions to remove the excess oil, and then fry them until they turn golden brown. Transfer the fried scallions to a bowl.
Using the same pan, add around 2 tablespoons of onion oil, and then add all the tofu into the pan. Add 1 teaspoon of vegetarian seasoning, 1 teaspoon of sugar, and 1/2 teaspoon of pepper. Mix well and stir-fry the tofu over medium heat until it becomes firm. Once done, transfer it to a bowl.
Place a new pan on the stove and pour about 100ml of cooking oil into the pan. Heat the oil over medium heat. Once the oil starts to boil, add the taro to the pan and fry until it becomes golden brown. Then, put the fried taro on a plate lined with absorbent paper to drain the excess oil.
3. Mix the prepared ingredients
First, arrange all the ingredients on a tray in the following order: fried taro, tofu, wood ear mushrooms, carrots, cassava roots, green beans, fried onions, and a small amount of sliced onion.
Next, add 2 teaspoons of vegetarian seasoning, 1/2 teaspoon of salt, 2 teaspoons of sugar, 1/2 teaspoon of MSG, and a dash of pepper to the mixture. Then, mix the ingredients together using either your hands or chopsticks.
4. Making spring rolls
Mix 1 tablespoon of flour with 2 tablespoons of water in a bowl to make a paste.
Next, fold one edge of the rice paper and add about 1/2 tbsp of filling onto the crease of the triangle. Roll it up and fold the two sides inwards to prevent the stuffing from falling out during frying. To ensure that the spring rolls are tightly sealed, apply a small amount of the flour water mixture on the remaining edge of the rice paper and secure the rolls.
Repeat the process until all ingredients are used up.
5. Frying spring rolls
Place the pan on the stove and add approximately 200ml of cooking oil to cover the bottom of the pan. Heat the pan over medium heat.
Once the oil starts to boil, add the spring rolls to the pan one by one. Fry them on high heat, flipping them to ensure both sides are golden brown. Then, transfer the spring rolls onto a plate lined with absorbent paper.
Arrange the spring rolls evenly on the plate to prevent overlapping, which can make it difficult for them to absorb excess oil.
6. Making dipping sauce
To prepare the dipping sauce, put 2 tablespoons of sugar, 60ml of water, and 2 tablespoons of pandan-infused water into a saucepan. Stir well and heat over low heat for about 2 minutes, then turn off the heat.
Transfer the mixture to a bowl and add 2 tablespoons of vegetarian fish sauce and 1 teaspoon of lemon juice. Stir well. Finally, chop the chili and add it to the dipping sauce. Your dipping sauce is ready to serve.
7. Finished product
Vegetable spring rolls are fragrant and golden. When you take a bite, you will hear the crunchy sound and taste the sweetness, coolness, and lumpiness of the filling mixed with green beans. Dip them into the sour and spicy fish sauce for an even more delicious taste.
How to Preserve Vegetable Spring Rolls
For unfried vegetable spring rolls, place them in a container and line each layer with a sheet of paper to prevent the rolls from sticking together in the refrigerator. Close the lid tightly and store in the freezer.
As for fried spring rolls, place them on absorbent paper to drain excess oil and maintain their crispiness. If there are leftover fried spring rolls, allow them to cool down before storing them in a container with a tightly closed lid in the refrigerator.
Reference: Dien May Xanh