This post may contain affiliate links. See disclosure for details.
Vietnamese Vegan Rice Paper Rolls | Bi Chay Cuon
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
Did you make this recipe? Give it a star rating below!