Vegetarian vietnamese spring rolls

Step 1/4

• 200 g tofu
• 30 g glass noodles
• 15 g dried morels
• ½ kohlrabi
• ½ carrot
• ¼ onion
• 1 scallions

• bowl
• knife
• cutting board
• box grater

Soak glass noodles and wood ear mushrooms in lukewarm water until soft, then drain. Grate the kohlrabi and carrot, peel and dice the onion, slice the scallions into rings, and crumble the tofu into even crumbs.

Step 2/4

• ½ egg
• ½ tbsp powdered vegetable broth
• ½ tbsp soy sauce
• ½ pinch pepper

• bowl (large)

Combine all chopped ingredients in large bowl. Add egg, vegetable broth powder, soy sauce and a generous pinch of pepper. Mix vigorously so the flavors can meld.

Step 3/4

• 8 rice paper wrappers

• bowl

Dampen rice paper in water until flexible. Place filling centrally on the bottom third, fold in side edges, and roll tightly and sealed to prevent any leaking during frying.

Step 4/4

• oil (for frying)
• vermicelli (for serving)
• cucumber (for serving)
• lettuce heart (for serving)

• frying pan
• tongs
• paper towels

Heat sufficient vegetable oil in a large pan over medium heat. Carefully add spring rolls and fry until golden brown and crispy from all sides. Drain on paper towels and serve with rice noodles, cucumber slices and other sides and dips to your liking.

Enjoy your meal!