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Vietnamese Vegan Rice Paper Rolls - Bi Chay Cuon

Vietnamese Vegan Rice Paper Rolls | Bi Chay Cuon

By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 35 Rolls

Ingredients

Bi Chay filling:

  • avocado oil, or any neutral oil
  • 2 16 oz firm tofu, cut into ¼ inch strips
  • 1 bundle bean thread vermicelli noodles, soaked in warm water for 15 minutes
  • 4 cups potatoes, peeled, julienned (but not too thin because it won’t fry nicely)
  • 2 dried bean curd sticks
  • 1 leek, white part only, cut into matchsticks
  • 4 cups jicama, peeled, julienned, squeeze in handfuls to get all the water out
  • 4 cups carrots, peeled, julienned
  • 1 Tbsp mushroom powder
  • 2 6 oz bags roasted rice powder, (sold in Asian markets or on Amazon)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 pinch sugar

For the roll:

  • rice paper
  • cucumber, sliced lengthwise
  • basil, mint leaves, perilla or various herbs

Dipping sauce:

  • vegan fish dipping sauce
  • soy dipping sauce

Instructions

  • Pat dry the vegetables and tofu with paper towel so it doesn’t splatter when you fry it.
  • Fill a fryer or pot with enough avocado oil, or any neutral oil, to fry the vegetables. About a ¼ of the pot should be enough, or you risk oil spilling over once you put the vegetables in.
  • When oil is at 350 degrees, fry your tofu to a nice light brown.
  • Remove from oil and place on a paper towel lined plate.
  • Once the tofu cools down, cut into thin strips. If you cut it when it’s still hot, it will not cut evenly.
  • Using the same oil, bring oil temperature to 380 degrees and flash fry the vermicelli noodles for about 15 seconds, or until it puffs up.
  • NOTE: If your oil is not hot enough, the potatoes won’t get crispy, and your bean thread noodles will not puff up. I use a thermometer to make sure the temperature reaches 380 degrees. And you will need to bring the oil to 380 degrees each time you flash fry.
  • Again, make sure oil temperature is 380 degrees, then flash fry the potatoes for a few seconds until they turn a golden brown. Do this in several batches, a small handful at a time.
  • Put on paper towel lined plate to absorb all the oil.
  • Add dried bean curd sticks to the 380 degrees frying oil and fry for a minute until they turn medium brown.
  • Remove from oil and let it cool.
  • In a wok on medium high heat, add oil and fry leeks with a pinch of salt for a couple of minutes.
  • Add jicama and carrots, along with mushroom powder and a pinch of salt and pepper.
  • Lower heat to medium and stir constantly for about 3 minutes until vegetables soften.
  • Let it cool.
  • In a large bowl, mix all ingredients together.
  • Crumble the fried bean curd on top of the mix.
  • Add roasted rice powder, 1 teaspoon of salt, ½ teaspoon of pepper, a pinch of sugar and mix with your hands.
  • With rice paper, add filling and roll with cucumbers and your desired herbs.
  • Dip with vegan fish dipping sauce. Or, use the fish dipping sauce recipe, but instead of fish sauce use low sodium sauce.

Nutrition

Serving: 1 roll | Calories: 166kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 189mg | Potassium: 191mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2493IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg