Chả giò chay

Chả giò chay are deliciously crispy vegetarian Vietnamese spring rolls filled with a flavorful mixture of vegetables and spices. Perfect as an appetizer, these rolls are both satisfying and healthy.

Ingredients

• Rice paper - 10 sheets
• Shiitake mushrooms - 100 grams, finely chopped
• Carrot - 1 medium, grated
• Cabbage - 100 grams, finely shredded
• Glass noodles - 50 grams, soaked and chopped
• Bean sprouts - 50 grams
• Garlic - 2 cloves, minced
• Soy sauce - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh coriander - 2 tablespoons, chopped
• Peanut oil - for frying

Steps

1. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
2. Add chopped shiitake mushrooms, grated carrot, and shredded cabbage to the skillet. Stir-fry for about 5 minutes until softened.
3. Mix in the soaked and chopped glass noodles, bean sprouts, soy sauce, salt, pepper, and fresh coriander. Cook for an additional 2-3 minutes, then remove from heat and let the filling cool.
4. Soak a sheet of rice paper in warm water for about 10 seconds until pliable. Place it on a clean surface.
5. At the bottom third of the rice paper, place about 2 tablespoons of the filling. Fold the sides in and roll it tightly, sealing the end with a bit of water.
6. Repeat this process with the remaining sheets and filling.
7. In a deep frying pan, heat peanut oil over medium heat. Once hot, carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
8. Remove the spring rolls and drain on paper towels. Serve hot with dipping sauce.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• High in fiber from vegetables, promoting digestive health.
• Low in cholesterol and saturated fat, supporting heart health.

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