Cha Gio Chay (Vietnamese Vegetarian Egg Rolls)

Cha Gio Chay (Vietnamese Vegetarian Egg Rolls)


Ingredients

1 cup chopped Carrot
2 cup chopped Taro
2 cup chopped Potato
1 chopped Leek Stem
3/4 cup chopped Shitake Mushroom
3/4 cup chopped Cha Lua Chay (Vietnamese Vegetarian Ham)
1/2 cup chopped Wood Ear Mushroom
1/2 cup Mung Bean (soaked in water and cooked)
1 1/2 cup cut Jicama
1 cup chopped Bean Curd
1 1/2 cup chopped Bean Thread
2 cup smashed ToFu
4 Tbsp. Oil
1 tsp. Kosher Salt
1 1/2 tsp. Sugar
1 tsp. Mushroom Seasoning
1/2 tsp. Black Pepper
1/4 cup All Purpose Flour
Some Water
1 package Vegetarian Egg Roll Wrappers
Frying Oil
Some extra Salt


Peel and cut 1 Jicama into strips, you need 1 1/2 cup Jicama. Put in a bowl, add some Salt, and mix. Set aside for 10 minutes. After 10 minutes, rinse with water. Drain out the water and set aside.
Peel and chop 2 Carrots, you need about 1 cup chopped Carrot. Put in a bowl and set aside.
Peel and chop 2 Potatoes, you need 2 cups chopped Potato.  Put in a bowl and set aside.
Chop 1 piece Taro, you need 2 cups chopped Taro.  Put in a bowl and set aside.
Chop 1 Leek stem.  Put in a bowl and set aside.
You need 1 piece Vietnamese Vegetarian Ham, some Wood Ear Mushroom (soaked in water to soften), some Shitake Mushroom (soaked in water to soften), and 1 large piece Tofu.
Cut Vietnamese Vegetarian Ham into small pieces.  You need about 3/4 cup. Put in a bowl and set aside. Chop Shitake Mushroom, you need 3/4 cup. Put in a bowl and set aside.
Chop Wood Ear Mushroom, you need 1/2 cup. Put in a bowl and set aside. Smash the Tofu in a bowl, set aside. Put a handful Bean Thread in a bowl.  Pour in some hot water, let it sit until soften.
Drain out the water and chop.  You need 1 1/2 cup chopped Bean Thread.  Put in a bowl and set aside. Cut 1 sheet Bean Curd into a bowl.  Pour in hot water, wait for it to soften.
Drain out and rinse with cold water. Chop the Bean Curd, you need about 1 cup. Put in a bowl and set aside. Cook 1/2 cup Mung Bean, put in a bowl and set aside.
In a pan add in 3-4 Tbsp. Oil. Add in chopped Leek. Sauté for a few minutes, remove and put into bowl.  Then set aside. In a large bowl add 2 cups smashed Tofu. Add 2 cups chopped Potato.
Add 1 cup chopped Carrot. Add 2 cups chopped Taro. Add 1 1/2 cup cut Jicama. Add 1 1/2 cup chopped Bean Thread. Add 1 cup chopped Bean Curd. Add 3/4 cup chopped Shitake Mushroom.
Add 1/2 cup chopped Wood Ear Mushroom. Add 1/2 cup cooked Mung Bean. Add 3/4 cup chopped Vietnamese Vegetarian Ham.
Add 1 tsp. Kosher Salt. Add 1 1/2 tsp. Sugar. Add 1 tsp. Mushroom Seasoning. Add 1/2 tsp. Black Pepper. Add in your sautéed Leek. Mix well. Then set aside.
In a small bowl mix 1/4 cup All Purpose Flour with some water.  Using this mixture will help the wrapper ends stick to the Egg Roll. Separate each Egg Roll Wrapper and set aside.
To roll, place 1 wrapper on a flat surface. Scoop some fillings and place in the middle. Fold the two sides inward and roll, stop when you near the very end.
Spread some of the flour mixture.  Then finish rolling. Repeat until you use up all your fillings and wrappers. Put the Egg Rolls into Frying Oil. Once it's done, remove and place on paper towel.