Crispy Rice Paper Spring Rolls (Chả giò)

Watch how to make it here

This Vietnamese rice paper spring roll recipe is stuffed with a delicious vegetable filling: taro, carrots, wood-ear mushrooms, and more. It’s shallow-fried to be perfectly crispy and crunchy with every bite. Pair it with my sweet chili sauce, and enjoy!

A few notes:

  1. Although taro root is used and preferred for this recipe, Japanese sweet potato can be used as an alternative.
  2. Wood-ear mushrooms are typically sold dried (and need to be rehydrated) but can be found fresh at most Asian supermarkets. Alternatively, shiitake mushrooms can be used. Try to avoid mushrooms that release a lot of water such as white, baby Bella, or portobello mushroom.
  3. After wrapping the spring rolls, place each piece 1 inch apart on a parchment paper-lined tray or plate while working on wrapping the rest. The spring rolls will stick to most surfaces so parchment paper is best.
  4. When cooking the spring rolls in the pan, allow 1 inch between each piece to prevent them from sticking to one another.
  5. The spring rolls are best served immediately or on the day of. However, if planning on saving the spring rolls, it is best to store the filling in an airtight container in the refrigerator for up to 3 days. The rice paper can be kept at room temperature in an airtight container or Ziploc bag. Follow the wrapping steps below when ready to eat and cook as needed.

Wrapping steps

             

 

Crispy Rice Paper Spring Rolls

Prep Time

35 min

cooking time

10 min

Servings

4

total time

45 min

Difficulty

Ingredients

1
Spring rolls
2
1/2 cup textured vegetable protein, rehydrated
3
1 oz bean thread noodles (cellophane noodles), rehydrated and minced
4
1 carrot, minced
5
2 oz wood ear mushrooms, minced
6
2 garlic, peeled and minced
7
1 ginger (thumb-sized), peeled and minced
8
1/4 yellow onion, minced
9
1/2 taro root or Japanese sweet potato (palm-sized)
10
1 tsp MSG or salt
11
1 tbsp mushroom seasoning
12
1 tbsp sugar
13
1 tbsp vegan oyster sauce or sweet soy sauce
14
1 tsp white pepper
15
1 cup vegetable oil
16
12 (22cm) rice paper (2 pieces per spring roll)
17
1 tbsp cornstarch + 2 tbsp water

Cooking Instructions

1
Step 1
In a small bowl, soak the textured vegetable protein with about 1 cup of boiling hot water for 5 minutes. In a separate bowl, soak the bean thread noodles with 1 cup boiling hot water for 5 minutes. After it has been rehydrated, drain the water from the textured vegetable protein and noodles and set aside.
2
Step 2
Peel the carrot, garlic, ginger, and white onion. Add the carrot, wood ear mushrooms, garlic, ginger, noodles, taro or sweet potato, and onion to a food processor and pulse until finely minced. The goal is to get the pieces to be a small as possible to fit inside the rice paper.
3
Step 3
Transfer the filling to a large bowl. Season with MSG or salt, mushroom seasoning, sugar, white pepper and vegan oyster sauce. Mix everything until well combined.
4
Step 4
Wrapping the spring rolls: In a medium-sized bowl, add 4 cups of room-temperature water. Quickly dip one piece of rice paper in the water bowl in a circular motion until the entire paper is completely wet, no longer than 3-5 seconds. The rice paper will feel stiff initially but will gradually soften in about 30-45 seconds. Place the wet rice paper on a flat surface such as a plate or chopping board. Add 1-2 tbsp of the vegetable filling in the center lower edge (closer to you) of the rice paper. Use your fingers to softly mold the filling into a rectangular log. Using your thumbs, lift the lower edge forward and use your pointer fingers to hold the filling in place. Lift the left and right sides to align with the length of the filling and roll all the way to the end. To prevent the spring roll from ripping, wrap the spring roll with another piece of rice paper (double wrapping) using the wrapping process mentioned above. Repeat these steps until all the filling has been used up. This should make about 6-8 spring rolls.
5
Step 5
Heat up the vegetable oil in a pot. Create the cornstarch slurry in a separate bowl. Brush each spring roll with the cornstarch slurry on all sides. Add the spring rolls to the pot and cook on each side for 4 minutes each (being careful not to let them touch each other). Since this is a rice-based wrapper, the spring rolls will not turn golden brown and will be white in color. It should, however, create a very crispy outer layer.
6
Step 6
Serve with lettuce, mint, basil, and sweet chili sauce. Enjoy immediately.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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