Vegetarian Fried Spring Rolls (Chả Giò Chay)

I previously wrote about these vegetarian fried spring rolls or sometimes called egg rolls, but this time I wanted to change a few ingredients in this recipe. Indeed, egg rolls, whether vegetarian or meaty, are a very easy snack to make that please guests in every party. Vietnamese egg rolls always occupy a special place on the list of the famous dishes of Asian cuisines. My vegetarian egg rolls are always a favorite dish at the start of the party. Also, the ingredients that I carefully chose are used to make these special egg rolls. Even though this is a dish of fried food, I too want to enjoy occasionally its crispy taste and the sweetness of root vegetables that is interspersed throughout to form these unique Vietnamese egg rolls.
 
Ingredients:
2 oz thin rice vermicelli, soaked and chopped
8 oz medium firm tofu , thickly slice 

1 small acorn squash, peeled and steamed
1 large Japanese yam, peeled and steamed
1 cup cooked mung beans
1 cup sweet corn
2 carrots, finely chopped
1 small sweet onion, minced
5 cups mixed fresh mushrooms, sliced

2 cups shredded cabbage
4 garlic cloves, minced
4 shallots, minced
Salt, pepper, sugar, and soy sauce, to taste
2 eggs
Assembling and frying
1 to 2 package egg roll wrappers (about 30 pieces)
Peanut oil for frying
Directions:
To prepare the filling:
In a food processor, Add  sweet corn , then pulse a few times. Place this mixture into a large mixing bowl. Use potato masher to mash steam Japanese yam and steam squash and put into a bowl with corn,

In a large nonstick pan add 1/4 cup of peanut oil and pan fry tofu both side until golden brown, Slice fried tofu into a match stick and add to the corn mixture

 

 

 

In a large nonstick pan, add 2 tbs oil. Add garlic and shallots and cook until fragrant. Add mushrooms and cook until wilted.

Combine the mushrooms with the rest of the ingredients and mix well. Season with salt, sugar, soy sauce and black pepper.

Use the 2 egg yolks add to the filling and the egg white for sealing the egg rolls.

To assemble the rolls:
Peel and separate the egg roll wrappers piece by piece and set aside.

Place one wrapper sheet flat on the countertop.

Put 1 tbs of filling on the center of the wrapper.

 Fold both sides of the wrapper into the center to cover the filling.

 Press and fold the bottom of the wrapper over the center of the folded portion to form a compact rectangle.

Roll tightly from the bottom to the top to completely enclose the filling. Continue until all of the mixture is used.

To fry the rolls:
Pour 2 inches of peanut oil into a fry skillet. Heat the oil to 350°. Work in small batches, and do not crowd or let rolls touch each other.

 Fry over moderate heat for 10 to 12 minutes or until the rolls are golden brown.

Remove the rolls with tongs and place onto paper towels to absorb oil. If intending to serve soon, then keep fried rolls warm in a low temperature oven. 
Traditionally spring rolls are served with a plate of Vietnamese salad and sweet soy dipping sauce.