Vegetarian Fresh Rolls aka Goi Cuon

Today I want to share with you a recipe for Vietnamese vegetarian fresh rolls. It all started with my obsession last year wanting to buy the table ware they would be selling during the VitAsia promotions at the Lidl. I love Tokyo Design and we have quite a lot bowls here at home, but the little plates and bowls from the Lidl seemed perfect to add to my collection.

When the BF tipped me saying, the Lidl is having your fave promotions again, I couldn’t wait and rushed to the Lidl the next morning. I was lucky and scored me some bowls and soy sauce platters, so I could complete my set with the plates bought last year.
servies Lidl
Now as I was walking there, I saw they had more interesting VitAsia products: from sushi rice, wasabi paste, to mung bean noodles, lychees and lots of sauces. I instantly thought, wowsers, I need to get me some of those. So I bought some mung bean noodles and some lychees from that selection and also bought some carrots, chinese cabbage, spring onions and went home to make this yumminess.

It turned out so great, I just have to share the recipe with you guys. I got inspired by the picture I saw on Instagram from Sofie Speisekammer.
Vegetarian spring rolls

Recipe Vegetarian Fresh Rolls aka Goi Cuon

~ 10 vegetarian fresh rolls
Ingredients

4 Dried shiitake mushrooms
50 gr Mung bean noodles

30 gr Carrots
2 eggs
80 gr Chinese cabbage
1 clove of Garlic
1 shallot
1 tsp stock cube
1/2 tsp white pepper
1 TBsp Olive oil
1 Spring onion
10 Rice sheets
Handfull Coriander leafs
Handfull of Thai Sweet Basil
Nuoc Mam Sauce – recipe here

Method
Start with soaking your dried shiitake mushrooms in hot water for about 15 minutes.
Soak your noodles in hot water for about 10 minutes.

In the mean time grate your carrots.
Finely chop the Chinese cabbage, onions and grate your garlic.
Finely chop up the spring onions and set aside.
Whisk eggs in a bowl and add in Chinese cabbage, shiitake mushrooms, mung bean noodles and carrots.
Season with stock cube powder and white pepper.
In a wok, heat up the olive oil and add in the “egg mixture”. Keep stirring well making sure you get the eggs cooked.
Now add in the spring onions and mix again.
Set up a big bowl with warm water and soak your rice sheets one by one, fill them up with some herbs and some of the egg mixture and serve with Nuoc Mam dipping sauce.

If you liked the recipe for these vegetarian fresh rolls be sure to check out my other recipes or check the recipe index here.

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