Mamu Cha Gio (Vietnamese fried spring roll)
1 bundle / 50 grams Dry mung bean noodles
1 egg equivalent / 30 grams Egg replacer
1/3 cup / 25 grams Fresh wood ear mushrooms, finely chopped (optional)
1 pound / 454 grams Mamu
2 each / 180 grams Carrots, medium grated
¼ cup / 20 grams Shallot, finely chopped
1 clove/ 6 grams Garlic, minced
1 teaspoon / 4 grams Ginger, minced
1 Tablespoon / 15 grams Vegan fish sauce
1 Tablespoon / 13 grams Vegetable oil
½ teaspoon / 3 grams Salt
¼ teaspoon / .6 grams Black pepper
1 teaspoon / 4 grams Sugar
1 cup / 227 grams Warm water
2 teaspoons / 8 grams Sugar
1 package /342 grams Rice paper
As needed Vegetable oil for frying
Lettuce and fresh mint, basil, cilantro to serve
Nuoc cham dipping sauce to serve
- Soak mung bean noodles in warm water for 30 minutes, then drain and roughly chop. Meanwhile, mix egg replacer with water according to package instructions.
- In a large bowl, combine prepared noodles, egg replacer, mushrooms, Mamu, carrots, shallot, garlic, ginger, vegan fish sauce, vegetable oil, salt, pepper, and sugar into and mix well.
- Mix warm water and sugar in a shallow dish. Dip a sheet of rice paper into sugar water for 5 to 10 seconds, until slightly softened. Spread wrap onto a flat work surface. Place about 1½ tablespoons (40 grams) of filling onto half of the wrap closest to you. Fold wrapper from bottom over filling once, then fold in sides taking care to squeeze out any air pockets. Continue rolling up to seal. Place finished rolls on a plate. Repeat process with remaining rice paper and filling mixture.
- Chill rolls, uncovered, in the refrigerator for 1 hour to dry and set.
- Add at least 4 inches of oil for frying to a deep, heavy pot and heat to 350°F. Fry cha gio in batches until golden brown and crispy, and an instant read thermometer registers an internal temperature of 165°F (74°C). Transfer to paper towels to drain.
- Serve with lettuce, herbs, and nuoc cham dipping sauce.