Bun Cha Gio Chay Recipe

Prepare aromatics and vegetables

Soak dried shiitake and wood ear mushrooms in warm water until soft (20–30 minutes). Drain, squeeze out excess water and finely chop. Soak cellophane noodles in hot water until pliable (8–10 minutes), then drain and chop into 1–2 inch pieces. Grate carrot, shred jicama/daikon if using, finely mince onion and garlic, and thinly slice scallions.

Crumble and press tofu

Pat tofu dry with paper towels. Crumble into a bowl and press gently with a clean towel or paper towels to remove excess moisture. You want tofu moist but not watery so filling binds well.

Mix filling

In a large bowl combine crumbled tofu, chopped mushrooms, chopped cellophane noodles, grated carrot, shredded jicama/daikon, chopped wood ear (if using), minced onion and garlic, scallions, cilantro. Add soy sauce, toasted sesame oil, sugar, white/black pepper, and cornstarch. Toss thoroughly so the cornstarch and seasonings coat everything and help bind. Taste a small amount fried or pan-seared to adjust seasoning (optional).

Assemble rolls

If using rice paper wrappers: fill a shallow tray with warm water. Dip one wrapper for 2–3 seconds until soft but not falling apart; lay on a clean damp towel. Place about 2 tablespoons of filling near the bottom third of the wrapper, shape into a log about 3–4 inches long. Fold bottom edge over filling, fold both sides in, then roll tightly to seal. If using spring roll wrappers: place wrapper on work surface with one corner toward you and follow same filling and rolling method, using a dab of water or cornstarch slurry to seal the final edge. Repeat to make 12 rolls (adjust quantities as needed).

Fry rolls

Heat 2–3 cups vegetable oil in a heavy skillet or pot to 350°F (175°C) — medium-high heat. Test with a small piece of wrapper: it should sizzle immediately. Fry rolls in batches, seam-side down first, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch. Do not overcrowd. Transfer to a wire rack or paper towels to drain excess oil.

Alternative: bake or pan-fry

For a lighter version: brush or spray rolls with oil and bake at 400°F (200°C) on a parchment-lined tray for 18–22 minutes, turning once, until crisp and browned. Or pan-fry in 2 tablespoons oil turning to crisp all sides.

Combine rice vinegar, water, sugar and salt in a bowl and stir until sugar dissolves. Add julienned daikon and carrot, press them down so liquid covers. Let pickle at room temperature for at least 20 minutes (or refrigerate for a few hours for more flavor). Drain before serving. Rinse and pat dry fresh herbs and separate lettuce leaves for serving.

In a small bowl whisk together soy sauce, lime juice, rice vinegar, sugar and water until sugar dissolves. Stir in minced garlic and sliced chili. Taste and adjust: add more lime for acidity, sugar for sweetness, or water to dilute. Keep chilled until serving.

To serve Bun Chả Giò Chay: place a warm imperial roll on a plate or on a lettuce leaf; add a few pieces of pickled carrots and daikon and some fresh herbs. Serve with nước chấm on the side for dipping. Guests can also assemble rolls by wrapping pieces of fried rolls with herbs and pickles in lettuce leaves and dipping into the sauce.