Vegetarian Spring Roll is a fresh version of spring roll. The spring roll is not deep fry which is healthy and light. This dish is suitable for any party or family snack. In some Vietnamese families they will eat this food in New Year(Tết). It has a few unusual ingredients but it is very to make and tasty. Lily flower, black fungi and dried beancurd can subtitute these ingredients with beansprout, cooked pork and cooked shrimps. See the pictures for wrapping guide

I also have written a children fantasy/adventure book called A Journey of Little Croft. It is free and something you can read to pass the time after a delightful meal. You can also email me if you have any questions about cooking or comments on my book. It is my pleasure to share these recipes and knowledges with you guys. Thank you very much and have a great day!!! 

[Vegetarian Spring Roll - Bì Cuốn]

Ingredients:

Serves: 4

  • 50g dried lily flower
  • 25g dried black fungi
  • 25g dried beancurd
  • 50g dried vermicelli
  • 24 rice flour pancake papers
  • 6 soft lettuce leaves, break each lettuce into four equal portions
  • 100g leek, cut into julienne about 4-5cm long
  • 1 carrot, cut into julienne about 4-5cm long
  • 3 tablespoons soy sauce
  • 1/2 teaspoons MSG
  • 1/2 teaspoons sugar
  • 2 or 3 tablespoons oil

Cooking Method:

  1. Soak the lily flower, black fungi, beancurd in a large bowl of boiling water for 5-10 minutes until they are soften. In a seperate bowl soak the vermicelli in boiling water for 3-5 minutes until it become soft.
  2. Drain the lily flower and remove any hard end. Split the lily flower into halves in vertical way.
  3. Drain the black fungi, bearcurd and cut them into julienne.
  4. Drain the noodles and put it to one side.
  5. Heat up a wok or a large frying pan with the oil. When the oil is very hot, add the leek and stir fry for 1-2 minutes until slightly golden. Add the carot and stir fry for 2-3 minutes until the carot is soften.
  6. Add the fungi, beancurd, lily flower, soy sauce, MSG and sugar. Stir fry for another about 30 seconds. Add the vermicelli and stir fry for another 30 seconds.
  7. Wet each rice paper. Lay the lettuce onto the rice paper and add the stir fried mixture. Wrapp it into a roll.

Dipping Sauce:

  • 5 and 1/2 tablespoons soy sauce
  • 3 tablespoons sugar
  • 1 lime, cut into two segments
  • 1/2 chilli, chopped into small pieces

Squeeze the lime into a small bowl. Add soy sauce and sugar into the bowl. Stir well until all the sugar is disolved. Finally add the chilli into the bowl.


Main Menu