Chả Giò Chay nguyên liệu đơn giản thanh tịnh mà ăn hoài không ngán | Vegetarian Spring Rolls Recipe

Welcome back to Co Ba Binh Duong channel. Today, we're going to continue making vegetarian dishes. I'm going to show you how to make vegetarian spring rolls with simple ingredients. It's easy to use, but it's as good as the traditional spring rolls. It's also very light, so you can eat a lot without getting bored. You only need a few tips when making the ingredients. The spring roll rolling method is very easy, but effective. It will help make the spring rolls crispy. The color is even, beautiful, and not blackened. Let's get started! Don't forget to subscribe to receive the latest cooking videos. Please refer to the simple ingredients before doing it. You can also refer to one of the kitchen tools that I use in the description of the video. First, I put warm water in to soak the vermicelli. I soaked it for 10 minutes. It depends on the type of vermicelli, but the soaking time is different. When you pick it up, you can see that the vermicelli is soft like this. I take the vermicelli out of the basket to drain the water. I use scissors to cut the vermicelli into 5cm long pieces to make it easier to eat. Next, I put boiling water in to soak the tofu for about 5 minutes to remove the sourness of the tofu. I use soft white tofu, not young tofu. Then I use a spoon to spread the tofu out. And I put it all in this bag to drain the water. I just drain the water, I don't need to dry it. I have soaked and washed the green beans. Now I put the beans in the steamer for 15 minutes over medium heat. The beans are cooked and soft like this. After peeling and washing the vermicelli, I use this bowl to scoop it out. And I put in half a teaspoon of salt to make the vermicelli less watery. Wait 5 minutes. Then I put it in a cloth bag to drain the water. You can replace the vermicelli with oyster mushroom or white radish. Next, I peel the carrot into short strips like this. I'll roll it up later. I use this peel to peel the taro. You can replace the taro with sweet potato. Note that you can use and replace the vegetables to roll vegetarian spring rolls. Use whatever you have. Just remember to squeeze the water out of the vegetables. For vegetables with a lot of water, the spring rolls will be more crispy. I have soaked and washed this mushroom. I cut it into small pieces like this. Not too soft so it's more crispy when you eat it. Next, I cut the onion. If possible, you can use shallots to make it more fragrant. Today I don't have shallots, so I replace it with scallions. Cut it into small pieces to make it more fragrant. And I cut some more scallions. Cut this lemon as well. Chop a few more chilies to put in the sauce later. Put 4 tablespoons of oil in the pan. And I put the shallots in. You can replace it with shallots or shallots will be more fragrant. It's done when it's golden brown. Pour it out to drain the oil. Next, I put 1 tablespoon of fried onion oil in the pan. And I put the tofu in and stir-fry it over medium heat. And I season it with 1 teaspoon of vegetarian powder. 1 teaspoon of sugar. And a little pepper. Mix it well. When the tofu is cooked and smells good, it's done. I put it all in the bowl. Next, I put a little more oil in the pan to fry the taro. When the oil is hot, I put the taro in. Don't worry if the taro absorbs a lot of oil. When it's crispy, the taro won't absorb a lot of oil. This step will make our spring rolls crispier. But if you're afraid of oil, you can skip this step. When the taro is cooked, I stir it gently with chopsticks. Fry it until the taro is a little crispy. Don't fry it until it's golden brown. The taro will be hard. Then I take it out and let it absorb the oil. Now I'm going to mix the filling. Use a big bowl or a big pot to make it easier to mix. Put all the ingredients in here. Cucumber. Carrot. Mushroom. Rice vermicelli. Tofu. Green beans. Sweet potato. Finally, fried onions and a little more scallions to make it fragrant. Next, I season it. Add 2 teaspoons of vegetable seasoning powder. Half a teaspoon of salt. Half a teaspoon of MSG. 2 teaspoons of sugar. And a little pepper. Mix it well. For the dough, you mix 1 tablespoon of flour and 2 tablespoons of water. Stir it well. Or you can use eggs. Now I roll the spring rolls. To make spring rolls, I use a type of spring roll from Singapore. This type is sold in Asian markets or Vietnamese markets in the US. In Vietnam, you can replace it with green bean rice rolls sold in traditional markets and supermarkets. I put about 1 tablespoon of filling in the corner of the cake. Fold it up. Don't make it tight on both ends. And I put a little corner like this. Then I put a square corner. And I do the same thing with the other side. Gently roll it up. I use a piece of flour to cover it. This way helps the two ends of the spring roll to have a lot of creases, so it will be thicker on both ends. So when fried, the spring roll will be less blackened. One more tip is that you don't make the filling too tight on both ends. It will make the filling inside burnt and the spring roll will be easily blackened. You should give the right amount of filling. If they are equal, the spring rolls will be even and look better. It's done. Although it takes a lot of work, it's delicious. If you make a lot of spring rolls, it's convenient to keep them in the freezer. I'm going to fry the spring rolls. Put a lot of oil in the pan to fry the spring rolls. When the oil is boiling, put the spring rolls in the pan. At first, use medium heat. When the bottom of the spring roll is cooked, turn it over. Continue to turn it over until it's golden brown. When the spring roll is golden brown, increase the heat so that the spring roll does not absorb oil. And take it out right away. That's it. Take it out of the pan for a while. Don't stack the spring rolls on top of each other when it's still hot. This will make the spring rolls steamy and easy to soften. When frying the second time, the oil is hot enough. Reduce the heat a little bit so that the spring rolls are not overcooked. It is also very important to control the heat when frying spring rolls. So it depends on the heat of the kitchen that you pay attention to. Let's make the sauce. 2 tablespoons of sugar. 60 ml of water. You can use tap water or coconut water. About 4 tablespoons. Turn on the heat and stir until the sugar dissolves. Add 2 tablespoons of pineapple juice. Stir well and turn off the heat. Put the sauce in a bowl. Add 2 tablespoons of vegetarian fish sauce. Add 1 teaspoon of lemon juice. Stir well. Add chopped chili. Stir well. I don't use garlic because it's a vegetarian dish. If you don't like vegetarian food, you can add more garlic. That's it. Now I'm going to decorate it. Please enjoy the product through a small screen. I'll break it for you to see. The spring rolls are crispy. The outside of the spring rolls is crispy. The inside is sweet and fragrant. I really like the taste and crispiness of the vegetables. I dip it in the sweet and sour fish sauce. The taste is just right. You can eat a lot without getting bored. The spring rolls keep the crispiness for a long time. You can eat it with lettuce and herbs. You can also eat it with rice noodles. I wish you a delicious meal with vegetarian spring rolls. If you like my video, please like and share it with your friends. Please subscribe to my channel and click the bell button to receive notifications when I upload a new video. You can also visit the website covabinhdung.com to view the written lessons. Thank you for watching the video. Goodbye and see you again in the next video.