Under The Squash Vines

Bún Chả Giò Chay:  Fried Egg Rolls and Vermicelli

Ingredients: 

1 package large strand vermicelli noodles, cooked according to package

1 coil mung bean vermicelli, soaked in hot water until soft, drained and chopped

1/2 cup dried black fungus + 1/2 cup dried shiitake mushrooms, soaked in warm water until hydrated, drained

1/2 medium sized jicama, sliced

1-2 medium sized carrots, sliced

1/2 onion, sliced

1/2 bulb garlic, sliced

1 block extra firm tofu

Mushroom seasoning granules

Rice papers

Toppings:

Pickled carrots and radish (recipe below)

Vegan fish sauce (recipe below)

Garnish:

Cucumber slices

Lettuce

Tomatoes slices

Cilantro

Instructions: 

1. Heat oil on medium heat. Add onions and garlic. Cook for 2 minutes.

2. Add carrots and jicama. Add mushroom seasoning granules to taste.  Cook until most of the liquid has evaporated.

3. In a food processor, add rehydrated black fungus, shiitake mushrooms, mung bean vermicelli noodles, tofu, and jicama and carrot mixture.  Pulse mixture until it reaches ground meat consistency.

4. To assemble egg rolls, quickly dunk rice paper in warm water. Spoon egg roll mixture on rice paper. Roll like a burrito. Try to keep the rolls tight.

5. Fry on medium high heat until golden brown.

6. Serve with cooked vermicelli noodles, vegan fish sauce (recipe below), pickled carrots and radish (recipe below), and some fresh cucumbers, lettuce, tomatoes, and cilantro toppings.

Vietnamese Pickled Daikon and Carrots recipe.

Vietnamese Vegan Fish Sauce recipe.