(Please scroll down for English)
Bánh cuốn chay
Hướng dẫn: Vũ Kim
Nguyên liệu:
- Bột tráng bánh cuốn
- Củ sắn vừa 1 củ
- Cà-rốt 1 củ
- Nấm đông cô 6 cái
- Hành tây 1 củ nhỏ
- Gia vị
- Cà-rốt xắt nhỏ.
- Hành tây xắt nhuyễn.
- Củ sắn xắt hột lựu.
- Nấm xắt hột é.
- Phi thơm dầu với hành phi.
- Cho tất cả vô xào cho chín. Nêm tiêu, muối, bột nêm.
- Tráng bánh xong thì cho nhân vào gập lại.
- Rắc hành phi lên.
- Ăn với nước tương pha chanh, đường.
- Ăn kèm dưa leo, giá trụng.
Vietnamese vegan steamed rice rolls
Recipe by Vũ Kim
Examples of flour for steamed rice rolls
Ingredients:
- 1 package flour for steamed rice rolls (bột bánh cuốn, available at Asian supermarkets)
- 1 medium jicama, diced
- 1 carrot, finely chopped
- 6 fresh shiitake mushrooms, finely chopped (if dried ones are used, soak in warm water for about half an hour or until soft)
- 1 small onion, finely chopped
- Olive oil (for sautéeing)
- Seasonings: salt, black pepper, mushroom seasoning powder
- Topping: Crispy fried onions (optional)
- Dipping vegan fish sauce (available at Asian supermarkets)
Examples of dipping vegan fish sauce
(nước mắm chay pha sẵn)
Directions:
1. Sauté onion in olive oil until translucent.
2. Add jicama, carrot and mushroom. Cook over medium heat, stirring occasionally until mixture is softened.
3. Season to taste with black pepper, salt and mushroom seasoning powder. That's the filling for your rolls.4. Prepare steamed rice rolls according to package directions.
5. Place filling at center of each rice roll and fold.6. Enjoy with dipping vegan fish sauce (available at Asian supermarkets), julienned cucumber, blanched bean sprouts, and crispy fried onions (optional).
