You haven’t had a Vegetarian Spring Roll until you’ve tried our homemade Cha Gio Chay! They’re wrapped using fresh ingredients including taro and cabbage for a deliciously nutty and sweet filling that you won’t find in stores. They freeze exceptionally well, so make it in bulk for those weekday or weekend cravings!
If you grew up in a Vietnamese household and your family ever threw any parties, chances are you’ve had to take part in what I like to call ‘the spring roll circle’.
I remember being tasked with peeling apart each wrapper while the Mums and Grandmas sat around the table rolling their Cha Gio.
These memories are so vivid because it was a time when little ol’ me witnessed all the women of each family laughing and chatting away like there wasn’t a care in the world.
It was moments like those that made me grow up believing in the magic of cooking. Whether it’s a joint effort making a huge pot of Hủ Tiếu Nam Vang or preparing all the fresh herbs for Gỏi Cuốn, food brings everyone together in ways that nothing else can.
And when that food is Cha Gio Chay, you have every reason to be excited. Once they come out of the fryer, that golden skin is shatteringly crisp.
With our homemade version, the filling is lightly seasoned so you can appreciate the deeply nutty flavors singing from the taro.
But the best part is enjoying it with Bún Thịt Nướng (or its vegetarian equivalent) with all your family and friends gathered around the table!
This is one of those dilemmas that gets both my parents on opposite sides. Mum’s a firm believer in shallow frying while Dad prefers the traditional deep frying method. Here are their arguments:
With this method, the oil comes to about halfway up the depth of the food being cooked. The food itself is still touching the base of the pan or wok.
Using this method means there is enough oil that the food is floating as it cooks. You will often need a deep pan or wok to hold everything.
Both methods will yield a delicious spring roll that’s perfect for having with fresh salad and dipped in Vietnamese Dipping Sauce (Nước Mắm)!
All the ingredients can be substituted for your favorites, so long as they’re all cut into thin strips. Other options include steamed mung beans, onions, corn, tofu and spring onions.
The wrappers can be found in smaller squares or larger ones, so it will depend on the size that you’re after.
Our family has kept the seasoning simple and minimal, but some vegetarian spring roll recipes also use vegetarian fish sauce for that extra flavor. If you’d like to use that, you can find them in Asian supermarkets or specialty Asian vegetarian shops.
Julienne the carrots, taro, cabbage and jicama, then put into a large mixing bowl.
Squeeze the water out of the green bean threads, woodear mushrooms and sliced shiitake mushrooms before adding it into the bowl along with the pepper, salt, sugar and vegetable stock powder.
Mix all the ingredients together before adding 2 tbsp oil and 2 tbsp potato starch and stirring it in.
On a plate, lay the spring roll wrapper in a diamond shape and place roughly 1 tbsp filling in the middle, closer to the bottom.
Note: If you’re using larger wraps, add more filling to preference.
Bring the bottom corner up and wrap it tightly over the filling. To tighten it even more, pull the wrapped filling toward you.
Fold both the left and right sides in until it reaches the filling on either side.
Tightly roll upward.
Mix the potato starch and water for the starch slurry until well combined and wet your finger with it, then wet the top wrapper corner with some.
Roll the Cha Gio Chay all the way until completely sealed.
Bring a wok or pan of oil to medium heat (just enough for wooden chopsticks to start bubbling when placed in the oil) and gently lower each spring roll in, cooking a few at a time.
Let them cook for roughly 3-4 minutes each or until golden all around, placing each cooked one on a plate lined with paper towels or in a metal colander.
Serve fresh as is!
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Link nội dung: https://vosc.edu.vn/cha-gio-chay-a72859.html