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Preparation
30 minutes
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Cooking
10 minutes
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Difficulty
Easy
Golden, crispy, and irresistibly delicious, that is the vegetarian seafood spring rolls. Today, Tastetutorial.com will share with you the super simple recipe for this vegetarian dish, so you can prepare it for the upcoming Tet holiday. Now, let’s get cooking!
Ingredients for Vegetarian Seafood Spring Rolls Serves 4
Tofu 1 piece Seafood mushrooms 300 gr (1 package) Carrot 1 piece Shredded coconut 50 gr Rice paper for spring rolls 1 package Tempura flour 1/2 package (small package) Breadcrumbs 1 package (small package) Coriander 50 gr White sesame 1 teaspoon Common seasoning a little (Salt/ seasoning powder/ ground pepper) Cooking oil 325 ml
How to choose fresh ingredients
How to choose fresh tofu
- You should choose pieces of tofu that are off-white, with a light fragrance from soybeans when smelled.
- Tofu that is not mixed with gypsum will feel soft, smooth, and elastic when pressed.
- Pieces of tofu that feel firm when held are made from soybeans, while those that feel light are often mixed with impurities.
- Tofu containing gypsum usually has a bright white color, vibrant color, and feels firm when pressed; you should definitely avoid buying this.
- Do not buy tofu if it has no smell or has a sour, strange odor.
See details: How to choose fresh tofu
How to choose fresh carrots
- You should choose carrots that are of moderate size, with a reddish-orange skin and bright color.
- Fresh carrots usually have a shiny, smooth skin, green and fresh leaves that are tightly attached to the root.
- Choose carrots that feel firm when held, have an elongated shape, and are not bent.
- Avoid buying carrots that have a swollen body as these are old and will not taste good when eaten.
- Do not buy carrots with wilted skin, strange black spots on the skin, that are soft or leaking water, as these are old and spoiled carrots.
See details: How to choose fresh carrots
How to choose fresh and delicious seafood mushrooms
- When buying seafood mushrooms, you should pay attention to the information about the production date and expiry date, as well as the origin of the product.
- You should choose mushrooms that are still fresh, with intact stems that are not bruised, mushrooms about the size of a pinky finger, and the whole body is pure white.
- Pay attention to the mushroom’s base; if it is a good mushroom, the base will hold the stems together and not separate, sticking in a cluster.
- Do not buy mushrooms if you notice slime or water inside the packaging, as these may be mushrooms that have spoiled.
How to prepare Vegetarian Seafood Spring Rolls
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Prepare the ingredients
After buying, peel the carrots, cut off the stems of the seafood mushrooms, and clean the coriander, removing any damaged leaves and roots. Wash all the ingredients thoroughly and let them drain.
Then, shred the carrots into strips about 2 finger joints long. Cut the seafood mushrooms into pieces about 2 finger joints long.
Crush the tofu and chop the coriander finely.
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Blanching seafood mushrooms
Prepare a pot, add about 300ml of water, 1/2 teaspoon of salt, and boil on high heat. When the water boils, add the seafood mushrooms, blanch for about 2 – 3 minutes, then remove the mushrooms and let them drain.
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Sautéing mushrooms
Add 1 tablespoon of cooking oil to a pan, heat the oil and then add the blanched mushrooms and sauté quickly over medium heat for about 5 minutes until the mushrooms are cooked.
Then season with 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of pepper, continue to stir for another 3 minutes until the mushrooms are dry, then turn off the heat and transfer to a plate.
Reuse the pan used for sautéing mushrooms, add 1 teaspoon of white sesame seeds, and roast until fragrant on medium heat. When the sesame is fragrant and golden, add the mushrooms, carrots, and coconut rice, and sauté for another 3 minutes.
Season with an additional 1 teaspoon of seasoning powder and add the crumbled tofu, stir well, then add finely chopped cilantro and turn off the heat.
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Make seafood rolls
Take about 1 tablespoon of the prepared filling and place it on a rice paper sheet, fold the two edges of the paper and roll it tightly.
Dip the roll in the crispy batter and then roll it in the breadcrumbs, ensuring the breadcrumbs coat the roll evenly. Repeat the process until all ingredients are used up.
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Frying seafood spring rolls
Heat 300ml of cooking oil over high heat until the oil is boiling, then reduce the heat to medium and add the spring rolls to fry.
Fry in hot oil until the spring rolls are golden on both sides (about 5 minutes), then remove and drain the oil. Continue frying the remaining spring rolls or enough for the meal.
Tip: If you don’t use them all in one day, you can place the uncooked spring rolls in a box or zip bag and store them in the fridge refrigerator for preservation, use within 3 days.
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Final Product
The seafood mushroom spring rolls with a golden, crispy skin are incredibly delightful. The filling of seafood mushrooms and carrots inside is fragrant and sweet, just right, with a little grated coconut and creamy tofu. You can dip them in sweet and sour sauce, chili sauce, or ketchup, all of which go very well.
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The dish vegetarian seafood spring rolls is delicious, crispy, and extremely enjoyable to chew, and it will surely win over the special diners in your family. What are you waiting for? Let’s get cooking!
