Veggie Wraps

There's something undeniably refreshing about a summer roll wrapped in delicate rice paper. Packed with crisp, vibrant vegetables and paired with a delectable dipping sauce, it's a treat best enjoyed with your hands—each bite a burst of flavor that’s simply irresistible.

I am particularly fond of this recipe, which has its roots in South Vietnamese cuisine and was shared with me by my best friend's family. The combination of textures and flavors is truly delightful, with crunchy stir-fried cabbage and carrots, crispy fried sweet potatoes, vermicelli noodles, tofu, and tofu skins complete by shredded fresh coconut flesh, wood ear mushrooms, and chopped nuts. Although a lot of deep-frying is involved, and preparation is required, it is worth it. This exceptional dish is wrapped in rice paper and served with a dipping soy sauce. Furthermore, it is suitable for both vegetarian and vegan diets.

With fresh veggies and tasty dipping sauce, while eating with your hand.. ah! ..so delicious!

Fresh Spring roll with shrimp and Pork 

Yield:

• Make 12-20 pieces

Supplies:

• Cutting board

• scale

• pot/ sauce pan

Ingredients: 

• 1 medium carrot shredded

• ¼ -1/2 shredded cabbage

• 1 package medium firm tofu

• ½  package marinated skin tofu

• 1 package frozen young coconut

• 1 medium sweet potatoes

• 1 package clear vermicelli noodles

• 1 stalk of leek

• 1 cup nut toasted and chopped (peanuts or almond)

• 1 tbsp soy sauce

• 2 tsp salt pepper to taste

•  1 tsp mushrooms powder optional

• Cooking oil for stir fry

Steps:

Stir fry cabbage and carrots, mix all the ingredients together

1. Cut or shred the carrots and sweet potatoes into matchsticks, slice the leek and cut cabbage into roughly thick slices (not too thin) for a crunchy texture.

2. Fry the tofu, then cut it into strips. Marinate tofu skin, cut to the same size, then stir them with salt and soy sauce for the taste

3. Then deep-fry the shredded sweet potatoes,

4. Next, fry the clear noodles that have been cut into small pieces,

5. After that, use a large skillet with oil, stir fry the leek until fragrant then add the

6. cabbage and carrot, soy sauce, salt and pepper to taste, or add MSG or mushroom powder if desired. When the cabagge and carrot are fully cooked turn off the heat.

7. Mixing in the fry tofu, fry potatoes, fry vermicelli and toasted nuts - add a lot of nuts. Ready to wrap.

Mix fresh flesh coconut if available

Dipping sauce Recipe:

Ingredients :

• 1 tbsp brown sugar

• 1 tbsp vinegar (apple cider vinegar)

• 2 tbsp light soy sauce

• ½ cup water or coconut water

Steps:

1. Add all ingredients together mix well.

2. Adjust the taste if you use different soysauce and vinegar . Use coconut water to give your dipping sauce more flavour.