Скачать или смотреть 🥗🌱 You Are What You Eat! 🌿 Fresh 🇹🇭 Vegan Salad Rolls – Light & Flavour-Packed! 😋✨

In today's episode, Rinda shares with us the perfect VEGAN appetizer for a summer party – Vegan Thai Salad Rolls! These build-it-yourself salad rolls are a fun way to get hands on with your food. Fully vegan ingredients with a spicy, sweet and sour dipping sauce make this dish a fresh and healthy snack!

Chapters:
0:00 Introduction
0:47 Ingredients
3:03 Preparing Ingredients
5:14 Making the Dipping Sauce
6:10 Blanching Vegetables
6:50 Cooking the Stuffing
9:18 Cooking the Mung Bean Noodles
10:17 Wrapping the Salad Rolls
13:54 Tasting

Thai Vegan Salad Rolls with Shiitake Mushroom and Tofu Stuffing
This recipe appetizer is for 6 servings

Thai Spicy Dipping Sauce:

½ Cup of fresh squeezed lime juice
1 Cup of homemade syrup*
1 Cup of white sugar
2 Cups of tape water
1 ½ Tbsp of sea salt
25 Hot Thai small green chili
½ Cup of chopped cilantro
5 Cloves of chopped garlic

*How to make syrup:
Bring 2 cups of water to boil with high heat, add white sugar, reduce the heat to low and let simmer until sugar dissolves (about 2 minutes). Set a side and let it cool.

Blend above ingredients together until coarse and set aside.

Salad Roll Stuffing Ingredients:

2 Tbsp of vegetable cooking oil
2 Cloves of crushed garlic
3 Dried or fresh large Shiitake mushrooms – dried Shiitake mushrooms need to be soaked in hot water for 2 hours.
1 Cup of small diced hard Tofu – use only hard Tofu
1 Cup of small, diced carrots
1 Cup of fresh corn
2 Cups of quick steamed bean sprouts (use 6 cups of boiling water – remove from hot water and soak in ice cold water at once for 1-2 minutes, drain and set aside).
2 Cups of shredded cabbage – quick steam just like bean sprouts above and soak in ice cold water – set aside.
3 Bunches (about 37g per bunch) of Mung bean thread noodles, there are 8 bunches in one bag of noodles. I use a Mung bean product from Taiwan for my cooking at home.

To soften up the Mung bean thread noodles, soak them in hot water for 30 seconds then quick boil them in 6 cups of boiling water for 15-20 seconds, stirring often. Cooked noodles will become clear and soft to touch (see video). Drain them and place cooked noodles in cold water for 1-2 minutes, this is to prevent the cooked noodles from sticking together.

Seasoning

1 Tbsp of brown sugar
½ Tbsp of crushed Thai Palm sugar
1 Tsp. of sea salt
A couple drops of Dark soy sauce - superior dark soy sauce
2 Tbsp of Thai vegetarian mushroom sauce
1 Tbsp of Thai light soy sauce

Vegetables:

Red and green Leaf Lettuce
Mint
Thai basil or Italian basil leaves
Cilantro
Culantro or Saw tooth cilantro (optional)
Sliced English cucumber

Note: you can use any kinds of vegetables that you like.

Cooking the Stuffing:

Place a wok on your stove with medium high heat, add cooking oil, let the oil heat up a bit then add crushed garlic. Stir fry garlic until it turns a bit yellow, add Shiitake mushroom, Tofu, stir well and let it cook for 1 – 2 minutes.

Add carrots, corn and stir well. Add seasonings, listed above. Reduce the heat to low, cover it and let it cook for 2 minutes with the cover on. If the stuffing still has liquid, continue cooking it for another 1 minute without the cover to reduce the liquid. If the stuffing has too much liquid, when you wrap it, your salad wrap will become too wet and it will be hard to roll.

How to wrap your Salad Roll:

You will need one package of Vietnamese’s dried rice paper. I use 22 CM Pink Lotus brand, 340g per package. There are instructions on how to wet rice paper on the package, but I dip the rice paper in lukewarm water for about 5 seconds to soften them before wrapping.

Place all cooked ingredients and fresh vegetables on the table (see video), and let your family and friends make their own roll. You have to try to make the roll/warp a couple of times to get it right. You can make an individual small roll, or make a bigger roll, cut it into bite sized pieces and serve it with the dipping sauce. Doing the wrapping is going to be quite entertaining for your family and friends! I am sure you will have a lot of fun when you are doing the roll/wrapping. I hope you enjoy it and Bon Appetite ka.

If you have questions, please e-mail [email protected]

Visit my channel for more delicious Thai, Vegan, and Vegetarian recipes!
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