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Plant-based Fried Spring Roll
Typically served in a Vietnamese banquet, this makes an amazing party using The Vegetarian Butcher NOMince. Golden, satisfyingly crispy spring rolls stuffed with a bursting balance of different flavors finished off with its killer Nuoc Cham.
Ingredients
Plant-based Fried Spring Roll
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱171.77
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Spring Roll
Canola Oil
/ml
45.0 ml
0%
White Onion, chopped
/g
45.0 g
0%
The Vegetarian Butcher No Mince 1x2kg
/g
160.0 g
0%
Wood Ear Mushroom, hydrated, slices, chopped
/g
50.0 g
0%
Carrots
/g
30.0 g
0%
Shrimps, small, shelled, deveined
/g
100.0 g
0%
Noodles, Cellophane, thin, pre-boiled
/g
600.0 g
0%
Fish Sauce, Vietnamese
/ml
45.0 ml
0%
Black Pepper, ground
/g
2.0 g
0%
Spring Onions
/g
15.0 g
0%
Spring roll wrappers, small
/pc
20.0 pc
0%
Egg
/pc
2.0 pc
0%
Nuoc Cham
Water, warm
/ml
250.0 ml
0%
Fish Sauce, Vietnamese
/ml
50.0 ml
0%
Rice vinegar
/ml
30.0 ml
0%
Lime Juice
/ml
15.0 ml
0%
Red Chili
/g
1.0 g
0%
White Sugar
/g
50.0 g
0%
Garlic, minced
/g
10.0 g
0%
Carrots, grated
/g
10.0 g
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Spring Roll
-
Canola Oil 45.0 ml
-
White Onion, chopped 45.0 g
-
Wood Ear Mushroom, hydrated, slices, chopped 50.0 g
-
Carrots 30.0 g
-
Shrimps, small, shelled, deveined 100.0 g
-
Noodles, Cellophane, thin, pre-boiled 600.0 g
-
Fish Sauce, Vietnamese 45.0 ml
-
Black Pepper, ground 2.0 g
-
Spring Onions 15.0 g
-
Spring roll wrappers, small 20.0 pc
-
Egg 2.0 pc
Nuoc Cham
-
Water, warm 250.0 ml
-
Fish Sauce, Vietnamese 50.0 ml
-
Rice vinegar 30.0 ml
-
Lime Juice 15.0 ml
-
Red Chili 1.0 g
-
White Sugar 50.0 g
-
Garlic, minced 10.0 g
-
Carrots, grated 10.0 g
Preparation
-
Spring Roll
15 minutes- In a wok, stir-fry the onion, The Vegetarian Butcher NoMince, mushroom and carrots.
- Add the shrimps and let it cook.
- Add the noodles, fish sauce, black pepper and spring onion.
- Stir-fry for 45 seconds. Set aside.
- Assemble the spring roll. Fill the roll with 15g of filling. Wrap tightly and seal with egg.
- Deep-fry the spring roll in medium heat (approx 350F) until light brown.
-
Nuoc Cham
15 minutes- In a sauce pot, combine all the ingredients and warm the sauce until the sugar is melted.
- Assemble the dish accompanied by the sauce. Serve.
