https://www.farawaykitchen.com/
Vietnam is my own definition of asian wonderland. Imagine being thrown onto the side of a bustling street while motorbikes spend their entire existence avoiding crashing into one another. Every alleyway (you know how I feel about alleys) stocked with cute old ladies throwing anise star and fresh cilantro into the air as they whip up their latest concoction.
Ingredients
Pho Cuon (Pho Rolls)
- Canola Oil to fry
- 8 oz Shitake Mushrooms sliced in thin strips
- 1/2 Yellow Onion sliced thin
- 3 Garlic Cloves minced
- 1 tbsp Ginger grated
- 3 tbsp Vegan Oyster or Fish Sauce
- 2 oz Rice Noodles Vietnamese style
- 8-10 stalks Green Onion
- 8-10 stalks Cilantro
- 8-10 Romaine Lettuce Leaves
- 1 tbsp Sesame Oil
- 8-10 Rice Paper Wraps
- Lime optional
Instructions
Pho Cuon (Pho Rolls)
- Heat cooking oil in pan over medium heat. Sauté mushroom and onion for 10-15 minutes. Add ginger and garlic and cook an additional 1-2 minutes. Add oyster or fish sauce, mix thoroughly , remove from heat, and set aside.
- Boil rice noodles according to package instructions. Drain and rinse under ice cold water until noodles are cold. Toss in a small amount of sesame oil (so they don’t stick together) and set aside.
- Prepare your rolling station! You will need a shallow dish of cold water to dip the rice paper in, rice paper, lettuce, cilantro, green onion, prepared rice noodles, and prepared veggies.Dip rice paper in cold water and lay on a flat surface. Add a layer of each ingredient and roll the spring roll closed.
- Tip: If you have never rolled a spring roll, the package always has a diagram.
- Serve: Add a dipping sauce of your choice. I enjoy a sweet asian chili sauce, but even some extra vegan oyster sauce or soy sauce will do.***THIS RECIPE WILL MAKE ABOUT 10 SPRING ROLLS***