Chả Giò Tôm Chay

Chả Giò Tôm Chay is a delightful vegan twist on the classic Vietnamese spring roll, featuring a savory filling of mushrooms and tofu wrapped in crispy rice paper. Perfect as an appetizer, these rolls are both crunchy and packed with flavor, making them a popular choice for any gathering.

Ingredients

• Rice paper wrappers - 8 sheets
• Firm tofu - 150 grams, crumbled
• Shiitake mushrooms - 100 grams, finely chopped
• Carrot - 1 medium, grated
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Cornstarch - 1 tablespoon
• Vegetable oil - for frying

Steps

1. In a large mixing bowl, combine crumbled tofu, chopped shiitake mushrooms, grated carrot, chopped green onion, minced garlic, soy sauce, sesame oil, black pepper, and cornstarch. Mix well until fully combined.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes pliable, then lay it flat on a clean surface.
3. Place about 2 tablespoons of the filling mixture in the center of the rice paper. Fold the sides over the filling, then roll tightly from the bottom to the top to form a spring roll. Repeat with the remaining wrappers and filling.
4. In a deep pan, heat vegetable oil over medium heat until hot. Carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
5. Remove the spring rolls from the oil and place them on paper towels to drain excess oil. Serve hot with a side of dipping sauce.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains antioxidants from shiitake mushrooms and carrots.

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