1. Vegan Mung Bean Spring Rolls
Ingredients:
- Rice paper for spring rolls: 60 sheets
- Yellow corn: 200g
- Salsify: 300g
- Carrot: 100g
- Peeled mung beans: 150g
- White tofu: 100g
- Taro: 400g
- Chinese chive: 30g
- Wood ear mushrooms: 30g
- Cornstarch: 2 teaspoons (or tapioca starch)
- Sesame oil: 1/2 tablespoon
- Salt: A pinch
- Ground pepper: A pinch
- Sugar: 1 tablespoon
- Seasoning powder: 1 tablespoon
- Vegetable oil: A bit
Instructions:
- Soak peeled mung beans for 12-14 hours until soft. Steam the mung beans for about 20 minutes until they are well-cooked.
- Peel taro, wash, and julienne into thin strips. Dry the taro in the sun for about 20 minutes to reduce moisture. Peel salsify and carrot, then julienne into thin strips. For corn, peel off the outer husk and cut the kernels out. Soak wood ear mushrooms until soft, wash, and finely chop them. Dice Chinese chive.
- In a large bowl, combine the prepared vegetables (excluding Chinese chive and taro), and 100g of white tofu. Use your hands to crush the tofu and mix well.
- Heat a pan, add a little sesame oil, and sauté Chinese chive until fragrant.
- Once fragrant, add the vegetable mixture, 1 tablespoon sugar, 1 tablespoon seasoning powder, 1 pinch of salt, and 1 tablespoon of vegetable oil. Stir-fry over high heat for about 2 minutes.
- Heat a new pan, add some vegetable oil, and heat it up.
- Next, fry the julienned taro until it becomes slightly crunchy.
- Add the sautéed vegetable mixture, fried taro, steamed mung beans, 1/2 tablespoon of sesame oil, a pinch of salt, a tablespoon of sugar, and a pinch of ground pepper into a large bowl.
- Use your hands to mix the filling thoroughly.
- Dissolve 2 teaspoons of cornstarch in 50ml - 60ml of water.
- Firstly, place a small amount of the filling on the rice paper, then roll it up. Use a little cornstarch water to seal the edges.
- Heat a pan of oil. When the oil is hot, add the spring rolls and fry over medium heat until golden brown.
Delicious Mung Bean Vegan Spring Rolls
Delightful Vegan Mung Bean Spring Rolls2. Vegan Spring Rolls Wrapped in Tofu Skin
Ingredients:
- 500g fresh tofu skin
- 1 piece of young tofu
- 1/4 carrot
- 100g sweet potatoes
- 50g tofu noodles
- 50g chives
- 3 wood ear mushrooms
- 1 teaspoon vegetarian seasoning
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 30ml cooking oil
Instructions:
- Peel and cut carrot and sweet potatoes into small strips. Soak wood ear mushrooms and tofu noodles until soft, then cut them small. Rinse the chives.
- Put tofu noodles and chopped wood ear mushrooms into a bowl. Add the young tofu, use a spoon to crush the tofu and mix all the ingredients in the bowl.
- Add carrot and sweet potatoes to the mixture. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon sugar, 1 teaspoon vegetarian seasoning, and 1 tablespoon cooking oil. Mix all the ingredients well.
- Place a sheet of tofu skin on a cutting board or flat surface. Scoop 1 spoonful of the filling and place it in one corner of the tofu skin. Roll once, folding the sides in, then continue rolling like a spring roll. Repeat for all the filling in the tofu skin.
- Once rolled, use chives to tie each tofu skin roll tightly to prevent them from opening during frying.
- Heat cooking oil in a pan. When the oil is hot, fry the tofu skin rolls until golden on all sides. Remove and let them drain on paper towels. The tofu skin spring rolls are ready. Serve on a plate, sprinkled with roasted sesame seeds on top or decorate as desired.
Vegan Tofu Skin Wrapped Spring Rolls
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