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How To Make Vietnamese Vegetable Spring Rolls With Mustard Green Veggie

Ingredients

300 grams leaves of mustard green
10 grams leek
50 grams Jew's ear
500 grams fresh vermicelli
50 grams chive
50 grams brown Lingzhi mushroom
50 grams fried tofu
1 tablespoon vegetarian oyster sauce
50 grams straw mushroom
3 tablespoons water
60 grams sugar
4 tablespoons soy sauce
1 tablespoon peanut butter
1 tablespoon white sesame seeds

How To Make Vietnamese Vegetable Spring Rolls With Mustard Green Veggie

vietnamese spring roll

Features:
  • Vegan
Cuisine:

Mustard green veggie roll - Tasty and nutritious but not greasy

  • about 30 minutes
  • Serves 4
  • Easy

Directions

Vegetable spring rolls in Vietnam, particularly mustard green veggie roll is very healthy. Besides, the stuffing includes vermicelli, tofu, Jew’s ear, and vegetables. Hence, the Vietnamese vegetable spring rolls are vegetarian and suitable for those who want to keep the body’s shape. Also, it makes our menus for family’s meals more diverse and nutritious. Moreover, with this dish in our meals, we don’t need to worry how to balance our nutrients besides other greasy dishes.

See more:  Vietnamese Beef Pho Recipe

Steps

1
Done

Frying stuffing: mince leek and put them into a pan with a little oil. Then stir it until we smell its aroma. Slice 50 grams of each ingredient including lingzhi mushroom, Jew’s ear, and tofu. Next, add them into the pan to fry until they are cooked completely. After that, let them cool.

2
Done

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, we adjust the amount accordingly. Let the pan heated, place 50 gr straw mushrooms and stir until they are cooked. Next, add about 4 tablespoons of soy sauce, 3 tablespoons of water, 1 tablespoon of peanut butter, 60 grams of sugar and 1 tablespoon of roasted white sesame seeds. Stir finely till the mixture becomes boiling and then turn off the gas stove. Then, let them cool.

3
Done

Rolling with mustard green leaves: Before rolling, we 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.

4
Done

Put those rolls into a plate and decorate it to make it eye-catching.

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