Cha Gio Chay (Vegan Tofu Egg Rolls)
Cha Gio Chay (Vegan Tofu Egg Rolls)
Ingredients
For the Filling
- 3 1/2 ounces wood ear mushrooms, dried
- 3 1/2 ounces glass noodles, dried
- 1 onion, medium, finely diced
- 1 jicama, medium, peeled and julienned
- 2 carrots, medium, peeled and julienned
- 1 block firm tofu, 12-14 ounces, crumbled
- 2 tablespoons cornstarch
- 1 tablespoon mushroom seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
For Assembly and Frying
- 1 package egg roll wrappers, store-bought
- 1/4 cup water, for sealing, or as needed
- 4 cups oil, for frying, or as needed
Instructions
- 1
Place the dried wood ear mushrooms and dried glass noodles in separate bowls. Pour hot water over both bowls to rehydrate them. Let them soak for about 10 minutes.
⏱️ 10 min
- 2
While the mushrooms and noodles rehydrate, peel and julienne the jicama and carrots. Finely dice the onion. Crumble the block of firm tofu into a large mixing bowl.
⏱️ 15 min
- 3
Once rehydrated, drain the water from the mushrooms and noodles. Finely chop the rehydrated wood ear mushrooms and cut the rehydrated glass noodles into small pieces.
⏱️ 10 min
- 4
Add the chopped wood ear mushrooms, glass noodles, julienned jicama, julienned carrots, and diced onion to the bowl with the crumbled tofu.
⏱️ 5 min
- 5
Add the cornstarch, mushroom seasoning, salt, black pepper, sugar, garlic powder, onion powder, and vegetable oil to the filling mixture. Mix all ingredients thoroughly by hand until well combined.
⏱️ 5 min
- 6
Lay one egg roll wrapper on a clean surface with a corner pointing towards you (diamond shape). Place approximately 2 tablespoons of the filling mixture onto the wrapper, forming a log shape near the bottom corner.
⏱️ 10 min
- 7
Fold the bottom corner of the wrapper over the filling. Fold in both side corners towards the center. Roll the wrapper tightly upwards, forming a cylinder. Dip your finger in water and moisten the top corner of the wrapper, then continue rolling to seal the egg roll. Repeat this process for all remaining filling and wrappers.
⏱️ 20 min
- 8
For the first fry, heat oil in a pot or deep pan to 300°F. Carefully place the wrapped egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for approximately 5 minutes, or until the wrappers are lightly golden. Remove the egg rolls from the oil and place them on a wire rack to cool completely.
⏱️ 10 min•🌡️ 300
- 9
For the second fry, heat the oil to 350°F. Place the cooled, pre-fried egg rolls back into the hot oil. Fry for another 5 minutes, or until the egg rolls are golden brown and crispy. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 10
Serve the crispy vegan egg rolls hot with your favorite dipping sauce, such as sweet chili sauce.
Kitchen Tools
Nutrition Facts (per serving)
Cha Gio Chay (Vegan Tofu Egg Rolls)
For the Filling
- 3 1/2 ounces wood ear mushrooms, dried
- 3 1/2 ounces glass noodles, dried
- 1 onion, medium, finely diced
- 1 jicama, medium, peeled and julienned
- 2 carrots, medium, peeled and julienned
- 1 block firm tofu, 12-14 ounces, crumbled
- 2 tablespoons cornstarch
- 1 tablespoon mushroom seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
For Assembly and Frying
- 1 package egg roll wrappers, store-bought
- 1/4 cup water, for sealing, or as needed
- 4 cups oil, for frying, or as needed
Instructions
- 1
Place the dried wood ear mushrooms and dried glass noodles in separate bowls. Pour hot water over both bowls to rehydrate them. Let them soak for about 10 minutes.
⏱️ 10 min - 2
While the mushrooms and noodles rehydrate, peel and julienne the jicama and carrots. Finely dice the onion. Crumble the block of firm tofu into a large mixing bowl.
⏱️ 15 min - 3
Once rehydrated, drain the water from the mushrooms and noodles. Finely chop the rehydrated wood ear mushrooms and cut the rehydrated glass noodles into small pieces.
⏱️ 10 min - 4
Add the chopped wood ear mushrooms, glass noodles, julienned jicama, julienned carrots, and diced onion to the bowl with the crumbled tofu.
⏱️ 5 min - 5
Add the cornstarch, mushroom seasoning, salt, black pepper, sugar, garlic powder, onion powder, and vegetable oil to the filling mixture. Mix all ingredients thoroughly by hand until well combined.
⏱️ 5 min - 6
Lay one egg roll wrapper on a clean surface with a corner pointing towards you (diamond shape). Place approximately 2 tablespoons of the filling mixture onto the wrapper, forming a log shape near the bottom corner.
⏱️ 10 min - 7
Fold the bottom corner of the wrapper over the filling. Fold in both side corners towards the center. Roll the wrapper tightly upwards, forming a cylinder. Dip your finger in water and moisten the top corner of the wrapper, then continue rolling to seal the egg roll. Repeat this process for all remaining filling and wrappers.
⏱️ 20 min - 8
For the first fry, heat oil in a pot or deep pan to 300°F. Carefully place the wrapped egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for approximately 5 minutes, or until the wrappers are lightly golden. Remove the egg rolls from the oil and place them on a wire rack to cool completely.
⏱️ 10 min•🌡️ 300 - 9
For the second fry, heat the oil to 350°F. Place the cooled, pre-fried egg rolls back into the hot oil. Fry for another 5 minutes, or until the egg rolls are golden brown and crispy. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 10
Serve the crispy vegan egg rolls hot with your favorite dipping sauce, such as sweet chili sauce.