Top 7 Delicious Vegan Rolls with Simple Home Recipes

Ingredients:

• Chicken mushroom 200g
• Dried tofu skin 100g
• Lettuce 500g
• Fresh vermicelli 100g
• Basil 100g
• Rice papers 10 sheets

Instructions:

• Prepare the ingredients:
  • Cut the dried tofu skin into strips, about 3cm wide.
  • Rinse the chicken mushroom, then cut it into long and thick slices, about 1cm wide.
• Blanch the mushroom:
  • Place the sliced mushroom in boiling water and simmer for 2 minutes.
  • After boiling for 2 minutes, remove and drain the mushroom.
• Roll the rice paper:
  • Take a rice paper roll and lay it on a cutting board. Brush a thin layer of filtered water to soften the rice paper.
  • Then, place 1-2 lettuce leaves on 1/3 of the rice paper, followed by arranging the mushrooms and fragrant herbs horizontally along the rice paper.
  • Fold the two ends of the rice paper inside and roll 1 turn. Add the dried tofu skin and continue rolling until all the ingredients are used.

Ingredients:

• 100g vegan sausage, shredded
• 100g sweet potato, cut into crispy fries
• 150g jicama
• 30g carrot
• 300g lettuce, fresh
• 1 piece crispy fried tofu, shredded
• 1 bunch crispy fried rice vermicelli
• 1 tablespoon fried shallots
• 1 chopped horn pepper
• 3 shredded pickled radishes
• 1 cup fresh coconut water
• 1 tablespoon toasted sesame seeds
• Sugar, salt, pepper, vegetable broth, soy sauce, fermented rice vinegar to taste
• 1 stack rice paper

Instructions:

• Prepare the ingredients:
  • After frying the sweet potato until golden, shred it into strips.
  • Shred the jicama after peeling and cleaning.
• Make the filling:
  • In a large bowl, combine vegan sausage, sweet potato fries, jicama, carrot, shredded tofu, crispy fried rice vermicelli, fried shallots, horn pepper, pickled radishes, and fresh coconut water.
  • Season the filling with sugar, salt, pepper, vegetable broth, soy sauce, and fermented rice vinegar. Mix well.
• Roll the bi rolls:
  • Moisten a rice paper with water and place a portion of the filling along one edge.
  • Roll the rice paper, folding the sides in, until you have a tightly rolled bi roll.
• Enjoy with dipping sauce:
  • Prepare a dipping sauce by combining fresh coconut water, salt, sugar, soy sauce, and shredded jicama.
  • Enjoy the delicious vegan bi rolls with the flavorful dipping sauce.

Ingredients:

• Rice papers: 10 sheets
• Fried tofu: 1 piece
• Carrot: 1/2 piece
• Cucumber: 1 piece
• Tomato: 2 large
• Oyster mushrooms: 100g
• Fried peanuts
• Fresh vermicelli: 200g
• Fresh herbs: Basil, mint, lettuce
• For the sauce: Húng lủi, quế, húng cây, tía tô leaves
• Seasonings: Cooking oil, fried shallots, sugar, chopped chili
• Seasonings: MSG, Aji-ngon® Mushroom and Lotus Seed Seasoning, Salt, Mushroom Seasoning
• Mushrooms
• Soy sauce

Instructions:

• Prepare:
  • Cut fried tofu into sticks. Cut carrot into sticks and boil until tender. Cut cucumber into sticks. Slice oyster mushrooms.
  • Finely chop tomatoes. Crush peanuts.
  • Sauté garlic in oil, stir-fry oyster mushrooms and carrots. Add 2 tablespoons of water, season with 1/2 teaspoon Aji-ngon® Mushroom and Lotus Seed Seasoning, and 1/2 teaspoon Salt. Stir-fry until oyster mushrooms are cooked.
• Roll the spring rolls:
  • Moisten rice paper, arrange lettuce, herbs, vermicelli, fried tofu, cucumber, carrot, and oyster mushrooms. Roll tightly with a sprig of basil.
  • Prepare the peanut sauce:
    • Sauté chopped fried shallots, stir-fry tomatoes until soft, season with 1.5 teaspoons Aji-ngon®, Mushroom and Lotus Seed Seasoning, 1 teaspoon sugar, 1 teaspoon soy sauce, and 1/2 teaspoon MSG. Add crushed peanuts and 1/2 cup water, simmer until peanuts are soft, and the sauce thickens. Add 1 teaspoon chopped chili.
  • Arrange the spring rolls on a plate. Serve with the peanut sauce for dipping.

Ingredients:

• Oyster mushroom stems: 100g
• Turnip: 100g
• Preserved radish: 50g (chopped)
• Rice noodles: 100g
• Rice paper: 5 sheets
• Toasted sesame seeds: 5 teaspoons
• Sawtooth herb: 1 bunch (about 5–6 leaves)
• Coriander: 2 tablespoons
• Lemongrass: 2 teaspoons
• Soy sauce: 3 tablespoons
• Vegan seasoning: 1/4 teaspoon
• Sugar: A bit
• Salt: A bit
• Oil: A bit

Instructions:

• Prepare rice noodle strands:
  • Cut the dried rice noodles into short pieces, about 6–7cm.
  • Boil a pot of water, add 1 tablespoon of oil. When the water boils, reduce the heat and add the rice noodles. Stir gently and simmer for about 2–3 minutes until the noodles are expanded and cooked. Remove from heat.
  • Add about 1 teaspoon of oil to the rice noodles, toss evenly, and let them cool.
  • Prepare preserved radish, turnip, and mushroom stems.
  • For the mushroom stems, wash them thoroughly and squeeze out excess water, then shred them.
  • Peel and clean the turnip, cut it into strands, and mix with 1/4 teaspoon of salt. Mix well and let it marinate for about 5 minutes, then squeeze out the water.
  • Prepare a basin of cold water, wash the pickled radish. Knead gently, rinse 2–3 times, then squeeze out the water.
  • Clean and cut lettuce and various herbs as desired (coriander, mint, sawtooth herb, basil, etc.).
• Sauté the ingredients:
  • Heat a pan, add 1 tablespoon of oil and heat it.
  • When the oil is hot, add the mushroom stems and stir-fry over high heat until the mushrooms are cooked. Add 1/4 teaspoon of vegan seasoning and continue to stir for about 1 more minute until the mushrooms release their aroma. Turn off the heat and transfer to a bowl.
  • Next, add the preserved radish to the pan, stir-fry over high heat until the radish is firm and golden. Add 1/4 teaspoon of sugar, mix well, then turn off the heat and transfer to a bowl.
  • Then, add the turnip to the pan and continue to stir-fry over high heat until the turnip is cooked and golden. Add 1/4 teaspoon of sugar, mix well, then turn off the heat and transfer to a bowl.
• Mix the roll filling:
  • In a bowl, combine the pickled radish, turnip, mushroom stems, 50g of toasted sesame seeds, sawtooth herb, and 1/4 teaspoon of vegan seasoning. Mix well with a fork.
• Roll the filling:
  • Dip a rice paper in a basin of water for about 5 seconds and place it on a clean cutting board or large plate.
  • Take some filling, place it on the rice paper, fold in the sides, and roll it tightly with your hands.
• Make the dipping sauce:
  • Heat a pan, add 50ml of water, and bring to a boil.
  • Add 3 teaspoons of sugar to the pan, use a spoon to stir well, and simmer until the sugar is dissolved. Then add 3 tablespoons of soy sauce, 2 tablespoons of lemongrass, 2 teaspoons of concentrated tamarind water, and 1 teaspoon of chili. Stir well, then transfer to a bowl.

6. Vegan Tofu and Soybean Skin Spring Rolls

7. Vegan Mushroom Salad Rolls