Banh cuon chay - Vietnamese Vegetarian Stuffed Rice Rolls
INGREDIENTS
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- (For the batter)
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- 1 lb rice flour (one bag from the asian markets)
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- 1 L + 1/4 cup warm water
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- 2 tbsp olive oil
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- (For the filling)
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- 2 tbsp olive oil
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- 1 medium onion, diced
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- 1 large carrot, grated
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- 3 bunches of mung bean/glass noodles, approx. 3 cups dried
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- 2 cups of chopped fried tofu (about 3 cups of fried cubes, chopped is about 2 cups)
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- 1 cup cloud ear fungus (dried, can be found in asian markets)
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- salt and pepper to taste
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- To serve, garnish with chopped cucumber, steamed bean sprouts, mint leaves, lettuce, and fried onions with vietnamese dipping sauce.
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