Chả Giò Chay

Chả Giò Chay is a delightful Vietnamese vegan spring roll, filled with a colorful mix of vegetables and mushrooms, wrapped in rice paper and deep-fried to crispy perfection. This dish is perfect for breakfast or as a light snack, offering a satisfying crunch and a burst of flavors with each bite.

Ingredients

• Rice paper - 8 sheets
• Shiitake mushrooms - 100 grams, finely chopped
• Carrot - 1 medium, grated
• Cabbage - 100 grams, finely shredded
• Bean sprouts - 50 grams
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a large mixing bowl, combine the chopped shiitake mushrooms, grated carrot, shredded cabbage, bean sprouts, chopped green onion, minced garlic, soy sauce, sesame oil, black pepper, and salt. Mix well until all ingredients are thoroughly combined.
2. Soak one rice paper sheet in warm water for about 10-15 seconds or until it becomes pliable. Lay it flat on a clean surface.
3. Place about 2 tablespoons of the vegetable filling near the bottom edge of the rice paper. Fold the sides over the filling, then roll it tightly from the bottom to the top to form a spring roll. Repeat with the remaining rice paper sheets and filling.
4. In a frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add the spring rolls, a few at a time, and fry them until golden brown and crispy, about 3-4 minutes per side.
5. Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with a dipping sauce of your choice.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.1 L

Health Benefits

• Rich in vegetables, providing essential vitamins and minerals.
• Low in cholesterol and saturated fat, making it heart-healthy.

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