There are the gluten free optional menu at an event of the 29th March 2025.

Ingredients for 24 pieces

24 sheets of small round rice papers

1tbsp of oil( any heat stable oil) per 12 pieces

Dipping sauce of your choice (for example sweet chili sauce)

Tofu based filling

250g Asian soft tofu

1/2 cup rolled oats

1/2 cup dried soy schnitzel (Alnatura's VTP)

1/4 tsp vegan broth powder

1 tbsp cornstarch

1 cup finely chopped green onion

1 tbsp mushroom sauce(GF)

1tbsp gluten free soy sauce

1tbsp sesame oil

A pinch of pepper

Step 1

Submerge dry rice paper in lukewarm water for 3 seconds.

Place it on a clean dish or cutting board.

Wait until the paper changes the texture.

When it's soft enough wrinkles appear on the surface.(see the image below)

It will be soft in 1 minutes.

Step2

Place about 1tbsp of filling on each rice paper sheet.

Roll it up.

The log shape prevents the pieces from sticking to other pieces when frying.

(The left rice paper is still dry, the right rice paper is soft enough to be rolled↑)

Step 3

Fry until golden and crispy.

When you see the puffed texture on the rice sheet , that part is not sticky.

Rolls can be turned with chopsticks.

Serve the rolls with sweet chili sauce :)

Vegan Tofu Chả Giò (GF)

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