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Tofu Eggroll Recipe Recipe

Tofu Eggroll Recipe

02.28.11 by Jackie

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!


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Vietnamese Egg Roll Recipe (Cha Gio) Recipe

Just like the vegetarian eggroll recipe, the meat-filled version is perfect as an appetizer when you have a big party. It's also a great way to get the little ones acquainted with cooking. It's one of my earliest memories of being in the kitchen.

Preparation is fairly simple and will resemble an assembly line. The filling is essentially mixed together raw and then it's on to assembling, folding and frying.

My littlest sister-in-law turned five this week and we're going to have a birthday party this coming weekend. We're making the mini variety for this occasion because it's a better size for the kids and all around works great as an appetizer. We'll be making between 100 and 200 eggrolls and I guarantee that there won't be any leftovers.


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Pan-Seared Korean Beef Short Ribs with a Maple Glaze (Maple Syrup Kalbi Marinade) Recipe

My cousin took me to a Korean Buffet a few months ago and I just got hooked on Korean beef short ribs ever since. The meat is very tender and delicious. This dish is meant to be eaten with your fingers. If you try and eat these with a fork and knife, you'll never get all the goodness and flavor out of the meat near then tendons and bones.

The key to making good Korean short ribs is to maintain a balance of sweet and savory flavors. I picked maple syrup and soy sauce for the sweet and savory agents in this dish. 


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Mini Fried Vegetarian Eggrolls (Cha Gio Chay in Vietnamese) Recipe

Eggrolls (Chả giò in Vietnamese) are a staple in Vietnamese cuisine. Despite its name, eggrolls contains no egg. They're filled with taro root, carrot, dried mushroom and rice vermicelli noodles. They also usually contain tofu or a meat product. This version is fried but there's also spring rolls that are not fried, I'll make those and post them some time soon.

This recipe is for my version of vegetarian eggrolls. They are very convenient when you're serving a large crowd. Eggrolls are the perfect party food. You can make them large and serve them with the main course, or make them smaller and serve them as appetizers. All you need is a good fillling and a ton of little helpers to wrap the crispy delicious cigar shaped snacks. Some of my earliest culinary memories are of my mom making me wrap a bunch of eggrolls before a party.

It took all of us about half an hour to wrap everything whereas if you're alone it'll take about 2 hours. It won't take that long for your guests to devour them though!


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Pan Fried Catfish Fillets (Bun Ca Chien) Recipe

Catfish is a very inexpensive piece of seafood that is widely available in Vietnam. I went to Vietnam 10 years ago and I remember all the seafood that we had. When we came to visit Cantho, the town where my mom was born, we had a lot of fried fish that was freshly caught from the Mekong River.

The dish is called bún cá chiên (litterally a cold rice vermicelli noodles with fried fish in Vietnamese) served with nước mắm (fermented fish sauce), fresh and pickled vegetables. This dish is ultra easy to make and is delicious.

This is a simple recipe but like all simple things, each detail really counts. It's a very healthy dish as well.

 


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