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19 December 2012,22:59 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Preparation metho. Trim off the hard base of while jelly fungus. Dip into hot boiling water and cook over medium heat for a moment.
  • Remove and soak in cold water. Squeeze to dry and tear into small pieces.
  • Finely pound coriander root, add peppercorns and garlic and pound to a fine paste.
  • Place a pan with oil over medium heat, sauté the pounded mixture until fragrant.
  • Add straw mushrooms and cook until done. Add fried tofu and white jelly fungus, toss to combine.
  • Season with light soy sauce and salt, toss to combine and turn off the heat.
  • Transfer to a mixing bowl and leave to cool. Add ground roasted rice, toss to mix well.
  • To prepare dipping sauce: combine tamarind juice, palm sugar, sugar, salt and water in a sauce pot.
  • Cook over medium heat until boiling and sugar dissolves. Remove from the heat, stir in pounded chilies.
  • When the sauce is completely cool, add lime juice and stir to mix well.
  • Spread a piece of rice wrapper on a flat surface, sprinkle small amount of water, line all fresh vegetable on the wrapper and top with the filling. Fold the sides and roll tightly.
  • Arrange on a serving dish and garnish with sweet basil sprig. Enjoy with the dipping sauce.
  • Serve immediately with dipping sauces.


  • 2 while jelly fungus, soaked until tender
  • 2 tablespoons sliced coriander root
  • 2 teaspoons peppercorns
  • 4 tablespoons Thai garlic, peeled
  • 4 tablespoons Cooking oil
  • 400 grams chopped straw mushrooms
  • 2 piece hard white tofu, cut into small cubes and fried until lightly golden
  • 2 tablespoons light soy sauce
  • 2 teaspoons sea salt 
  • 200 grams ground roasted rice
  • 12 sheets Vietnams rice wrapper
  • Fresh vegetables: wild pepper leaves, lettuce, mint leaves, shredded banana blossom, sliced spring onion , coriander leaves, blanched bean sprouts etc. sweet basil sprig for garnish

Dipping sauce

  • 200 ml tamarind juice
  • 200 grams palm sugar
  • 5 tablespoons unbleached sugar
  • 4 teaspoons sea salt
  • 100 ml water
  • 15 large red hot chilies, finely pounded
  • 2 tablespoon lime juice

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