Vegetable spring rolls in Vietnam, particularly mustard green veggie roll is a very healthy recipe for vegetarians. The outrageously delicious stuffing with vermicelli, tofu, Jew’s ear, and vegetables create a flavorsome roll without having to include any animal-based ingredient. Vietnamese vegetable spring rolls should be a healthy touch to your menu now and then. It is also an equalizer when there is a greasy dish in your meal. Now let’s get to the recipe of Vietnamese vegetable spring rolls.
See more: Vietnamese Beef Pho Recipe
Making the sauce: The key point of this dish is the sauce made from soy sauce - a specialty of the North. Because the soy sauce is quite salty, depending on the number of people in the family, you can adjust the amount accordingly. Let the pan heated, place 50 gr straw mushrooms and stir until they are cooked.
Rolling with mustard green leaves: Before rolling, dip the chives quickly into the boiling water to make it medium-rare. Then, spread the leaf with the smooth face down and the serrated up. Place some vermicelli together with the stuffing in the middle of the leaf, roll them up and fix it with chive. Next, cut the two ends to make the roll more beautiful and neat.