Vegan Bún Chay and spring rolls and tofu balls.

STEP 1

Before I start cooking this dish , I usually prepare dressings and keep it cool

in the fridge.

This noodle dish is served with this dressing.

The noodles I used in the workshop is this ones.

Bamboo tree bland’s rice noodles.

STEP 2

Let’s prepare the noodles.

When I stir-fry this noodles, I don’t cook them in the same way but

when I make noodle salad, I boil them in a big pot of 90℃ water for 7mins.

Then drain them.Then rinse them in a cold water.

Why don’t I soak the noodles in water before cooking them ?

You could! In order to shorten the boiling time but I use this boiling time to prepare toppings such as the spring rolls. That is the reason.

These noodles are made from rice, so the water becomes thick easily in high temparature. The best is to

The water becomes too thick quickly.

These noodles are made from rice, so the water becomes thick easily in high temparature.The best is to boil them in 90℃ water and then rinse the noodles in cold water.

✂︎After rinsing noodles ,you could chop the noodles with scissors because some bland’s noodles are the way too long.

STEP 3

Prepare the fillings for the spring rolls.

Pour some warm water over the dried cloud ear mushroom and shiitake mushroom. Chop carrots ,leeks.

1tsp each vegan both, ground flaxseeds and psylium husk.

If you don’t have psylium husk, that is ok substitute it with 1tbsp starch.

STEP 4

Break 200 g (1 bag) tofu into very small pieces. Add 1tbsp of

Vegan Hoi sin sauce.(or other sauce of your choice) and some pepper.

STEP 5

Drain mushrooms. (keep the water from shiitake as dashi for other cooking if you like) I like to use a kitchen scissors to chop rehydrated mushrooms.

STEP 6

Mix all the ingredients with a spoon.

In a few mins the psyllium husk absorbs the water from the tofu and the vegetables, makes the filling viscous.

STEP 7

Place 1heaping teaspoon of the filling on top of each wrapper.

Wrap them as shown in the photo.

These wrappers are small because they are not spring roll wrappers but wonton wappers. This filling is enough for 24-30 pieces of mini rolls.

Or this wrappers are also available in GoAsia super market.

STEP 8

Warm 30 ml peanut oil in a frying pan.

Pan fry the rolls until they are nicely golden brown. And done!

Enjoy with some fresh veggies ,noodles and some dressings.

We also created some gluten free option for a member 👇

The preparation is almost the same as the spring rolls.

The Kidney beans are the canned ones. （boiled)

Mix everything and add some sweet chili sauce.

So you can form balls.

Pan fry them on a medium heat for 3-4mins each side.

Enjoy :)