Ch Giò Chay
Ch Giò Chay
Crispy pastry encloses delicious veg-packed filling that tastes so incredibly satisfying that nobody will even notice there is no meat.
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 50g mixed dried mushrooms
- 50g dried vermicelli noodles
- 300g tempeh
- 2 carrots, grated
- 2 sticks celery, finely chopped
- 2 medium spring onions, chopped
- ¼ cup chopped coriander
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 tbsp soy sauce or coconut aminos
- Spring roll wrappers
- Oil for frying
Method
- Place the dried mushrooms in a large bowl and cover with boiling water. Soak for 30 mins before draining and finely shredding.
- Soak the vermicelli noodles in cold water for 15 mins until they are transparent. Drain and cut into short lengths.
- Heat a frying pan and crumble in the tempeh, then add the carrot, celery, spring onions and powdered spices.
- Add the soy sauce and the shredded mushrooms and cook until the liquid is mostly absorbed.
- Mix through the chopped vermicelli noodles.
- Set aside to cool.
- Heat your oil in a deep pot or deep fryer.
- Working 1 at a time, spoon the filling across 1 corner of the spring roll wrapper and roll over, tucking the edges under and sealing the last edge with a brush of water.
- Deep fry until golden and serve with a dipping sauce.
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