Gỏi Cuốn Chay Nấm (Mushroom Vegetarian Spring Rolls)
80% chuẩn vị · Vietnamese
A creative twist on vegetarian spring rolls, featuring savory sautéed mushrooms as a primary filling alongside fresh herbs and vegetables. Offers a richer, umami flavor profile.
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 paper wrappers12 sheets
- Rice vermicelli noodles100g
- Shiitake mushrooms200g
- Fresh cilantro sprigs1 cup
- Fresh mint leaves1/2 cup
- Bean sprouts1 cup
- Cucumber1/2
- Garlic2 cloves
- Soy sauce2 tbsp
- Ginger1 tsp grated
- Sesame oil1 tsp
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor dipping
Các bước
- 1
Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- 2
Clean and slice shiitake mushrooms. Mince garlic. Sauté mushrooms and garlic in vegetable oil until tender and slightly browned. Season with soy sauce, salt, and pepper.
- 3
Julienne the cucumber.
- 4
Prepare the soy-ginger dipping sauce: Mix soy sauce, grated ginger, sesame oil, and a splash of water.
- 5
Prepare a shallow dish of warm water for dipping rice paper wrappers.
- 6
Dip one rice paper wrapper in warm water until pliable. Lay flat.
- 7
Layer bean sprouts, vermicelli noodles, sautéed mushrooms, cucumber, cilantro, and mint near the bottom edge.
- 8
Fold the bottom edge over the filling, then fold in the sides, and tightly roll up the spring roll.
- 9
Repeat with remaining ingredients. Serve immediately with soy-ginger dipping sauce.
