Vietnamese Hanoi Springroll
These vegan springrolls are crunchy and chewy on the outside
with an amazing "meaty" texture inside...
Ingredients for Filling:
100g Glass Noodles
1 Cup woodear mushrooms, soaked
1 large yellow Onion, chopped
2 med-large Taros (180g), grated
5 Spring onions, chopped (optional)
1 small can of Water chestnuts, chopped
2 Tbsp vegan chicken seasoning
2 Tbsp raw sugar
1 Tbsp Onion powder
1 Tbsp Garlic powder
¾ Cups raw cashew nuts, ground fine
3 Tbsp hulled Tahini paste
½ Cup + 2 Tbsp Oat bran
1 Cup + ¼ Cup Vital wheat gluten flour
Creaked black Pepper to taste
Rice paper roll wrappers, for rolling
Soak wood ear mushrooms overnight so they will be ready by next morning. The wood ear mushrooms normally have dirt on their roots, which needs to be chopped off. Do this for each one.
Grind cashew nuts until very fine, make sure to stop before it turns into butter (should be in powder form), transfer to a large mixing bowl.
Prepare all other veggies and ingredients and add to the mixing ball except gluten flour and mix well with hands.
Add gluten flour ¼ cup at a time, you may need more or less. Mix well with hands, the mixture should be slightly sticky but not firm. Knead for about 2mins to develop the gluten.
Fill a wide pot with room temperature water halfway, you will use this for dipping your rice paper sheets.
Lay out 2 clean large flat plates, you will use this for rolling out your rice paper rolls.
Line a flat baking tray with backing sheet, you will use this to lay out your spring rolls.
Dip 1 rice paper sheet into the pot of water very quickly (it should be in and out, no more than 1 sec), place onto 1 plate.
Dip another rice paper sheet into the pot of water and place onto the 2nd plate.
Now start with the first rice paper sheet that was pipped in water, scoop out about 1/3 cup of filling onto the rice paper and spread it out (in the shape of a log), tuck one corner (that’s closer to you) over the top of the filling, then fold over the other two sides inwards and roll the rice paper making sure to press it in and roll tightly, place onto your baking tray with lined baking sheet.
Once the first one is done, dip another rice paper sheet into the water quickly and place onto the empty plate, then carry on with the 2nd rice paper sheet that was previously dipped in water. When placing the spring rolls onto baking tray, space them out and make sure they do not touch each other otherwise they will stick together.
Repeat until all fillings are used up.
Once the whole tray is filled up, place another layer of baking sheet over the top, making sure it covers all the spring rolls, you can then lay more spring rolls over the top of the baking sheet.
Once all done, you can wrap the tray in cling wrap, store in the fridge until ready to cook. There are a few options you can choose to cook the spring rolls.
Option one: Deep frying (Traditional way) - when ready to cook, add enough oil to cover springrolls into a large frypan on med heat and cook for about 15mins or until golden brown. You may need to flip them over half way if your oil does not completely cover the springrolls. Make sure the spring rolls do not touch each other otherwise they will stick together. Once done, transfer to wire rack to keep them crunchy.
Option two: Shallow fry and then Air-fry: On medium heat, place enough oil into a wide flat fry pan (about 1-2cm deep) and cook spring rolls for about 2-3mins on each side, making sure to turn the spring-rolls around so that all sides are briefly covered in oil, then transfer to an Air-fryer and cook for another 8mins at 180 C, then turn over and cook for another 5mins at 200 C or until golden brown. Once done transfer to a wire rack. I like to use this method for family members who prefers to have that authentic deep-fried taste without all the oil. The air-frying process allows access oil to drip out, which makes it that little bit healthier without compromising on it’s authentic taste!
Option three: Air-fry only - Spray a little oil on the spring rolls and use hands to rub around each spring roll to make sure all is covered (you don’t need much oil, a little goes a long way). Repeat for the rest of the spring rolls, place into the air fryer (make sure to not let them touch each other), air-fry at 180 C for about 10mins, then flip over and air fry for another 5-8mins at 200 C or until golden brown. This method also works really well and in my option tastes just as amazing in it’s own way. It’s a great alternative for those who cannot consume much oil or simply prefers an even healthier alternative.
Note: The filling to these spring rolls also works really well wrapped in the traditional wheat spring roll wrappers, and when combined with cooking method Option 3, they come out super crunchy and amazing! I personally prefer this over the rice paper wrappers but the rest of my family loves the rice paper version! I personally rate the wheat wrapper version 15/10 and the rice paper version 10/10. So every time I make them, I always do both versions.
To Serve: Serve with rice vermicelli noodles, lettuce, cucumbers, coriander, and our vegan Vietnamese sweet sour fish sauce (Nuoc Cham).
Traditionally this dish is served by placing the rice vermicelli noodles in a bowl, followed by some lettuce, cucumbers and corianer, topped off with Hanoi springrolls cut into halves/thirds and to bring it all togher, 1-2 ladles of Vietnamese sweet sour fish sauce poured over the top. The sauce should be enught to cover the noodles and salad in the bowl.