Vegetarian Vietnamese Brunch Banh Xeo – Crispy Rice Paper Rolls with Shiitake Mushrooms & Tofu

Allergens

Soy

Ingredients

• 8 large shiitake mushrooms, sliced
• 1 block firm tofu (about 14 oz), drained and pressed
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp cornstarch
• 8 large rice paper wrappers
• 1 cup bean sprouts
• 1 medium carrot, julienned
• 1 small cucumber, thinly sliced
• Fresh cilantro leaves, for garnish
• Mint leaves, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the filling: In a large bowl, combine the mushrooms, tofu, 2 tbsp vegetable oil, soy sauce, rice vinegar, sugar, and cornstarch. Mix well and set aside.
2. Fill and roll the rice paper rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until softened. Transfer to a clean plate and arrange in a diamond shape. Repeat with the remaining wrappers.
3. Divide the mushroom tofu mixture among the 8 rice paper rolls, placing the filling near the bottom of each roll. Add bean sprouts, julienned carrots, and sliced cucumbers on top. Roll up the rice paper, tucking in the sides as you go.
4. Serve with fresh cilantro leaves, mint leaves, lime wedges, and your favorite dipping sauce.

Chef’s Insight

To create a cinematic visual experience, use vibrant colors such as deep greens and reds to enhance the dish's overall appeal.

Notes

For an added touch of luxury, consider serving these rolls with a side of fresh fruit or a green salad.