Tofu Eggroll Recipe

I finally made my own soy milk. I had a lot of fun squeezing the boiled, blended soy beans and collecting the liquid. I got the girls to help me out. We used the solid remnants, called okara or soy bean paste, to fill eggrolls. I'm telling you, nothing goes to waste in our home! If you don't have time to make okara (because it's quite time-consuming), you can buy it ready made in Korean markets.

To make the eggrolls, I blended the soy bean paste mixture with matchstick-cut fried potatoes, wood ear mushrooms, bean thread noodles and fried tofu. It’s packed with protein and makes a great substitute for meat. I served the eggrolls with the usual accompaniments: vermicelli rice noodles, Vietnamese herbs and shredded cucumber. You’ll love it!

Spinach Moong Dal Recipe

Moong dal, also known as split mung beans, is a very common ingredient in both Indian and Vietnamese cuisines. In this particular savory dish, the lentils serve as a complementary protein to the spinach. When paired with rice, it's a complete meal in and of itself.

There is a wide range of dals used in Indian cuisine, far more than you may find at an Indian restaurant buffet. Check out my other Indian dal recipes such as toor dal, kali dal, urad dal or masoor dal if you're feeling adventurous.