Bánh Cuốn Chay (Vegetarian Steamed Rice Rolls)
85% chuẩn vị · Vietnamese
A delicious vegetarian version of Bánh Cuốn, featuring a savory filling of sautéed mushrooms and tofu, offering a lighter yet flavorful experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour200g
- Tapioca starch50g
- Water800ml
- Salt1 tsp
- Firm tofu150g
- Mixed mushrooms (shiitake, oyster)100g
- Shallots30g
- Soy sauce3 tbsp
- Vegetarian mushroom seasoning1 tsp
- Vegetable oil2 tbsp
- Green onionsfor garnish
- Toasted sesame seedsfor garnish
- Vegetarian nuoc cham or soy dipping saucefor serving
Các bước
- 1
Prepare the filling: Crumble firm tofu. Finely chop mixed mushrooms and sautéed shallots. Heat oil in a pan, sauté shallots until fragrant. Add crumbled tofu and mushrooms, cook until softened. Season with soy sauce and vegetarian mushroom seasoning. Stir well and set aside.
- 2
Make the batter: In a bowl, whisk together rice flour, tapioca starch, water, and salt until smooth. Let it rest for 15-20 minutes.
- 3
Steam the rice sheets: Lightly oil a non-stick pan or a steamer basket. Heat the pan/basket over medium-high heat. Pour a thin layer of batter to coat the bottom. Cover and steam for 1-2 minutes until the sheet is translucent and cooked.
- 4
Assemble the rolls: Carefully remove the steamed rice sheet. Spread a thin layer of the tofu and mushroom filling onto one half of the sheet. Fold the other half over the filling to create a roll. Repeat with the remaining batter and filling.
- 5
Serve: Arrange the bánh cuốn chay on a plate. Garnish with chopped green onions and toasted sesame seeds. Serve immediately with vegetarian nuoc cham or soy dipping sauce.
