Ch Giò Chay

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.