Cha Gio Chay Recipe

Prepare tofu

Press the firm organic tofu for 15–20 minutes to remove excess liquid. Pat dry and crumble or finely dice into small pieces.

Soak and chop noodles & fungus

Soak the bean thread noodles in warm water for 5–10 minutes until soft, drain and chop into 1-inch lengths. Rehydrate wood ear/black fungus per package, squeeze excess water and finely chop.

Sauté aromatics and vegetables

Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add minced garlic and chopped shiitake mushrooms; cook 2–3 minutes until fragrant and softened. Add shredded carrot and shredded daikon/jicama and cook another 2 minutes, stirring to combine.

Add tofu and seasonings

Add the crumbled tofu to the pan and stir to combine. Add soy sauce, sweet chili or hoisin (if using), sesame oil, sugar, salt and black pepper. Cook 4–5 minutes, pressing gently with a spatula to allow some browning and evaporate excess moisture.

Combine with other mix-ins

Stir in the chopped bean thread noodles, rehydrated wood ear, sliced scallions, chopped cilantro and basil. Cook 1–2 minutes more to marry flavors. Taste and adjust seasoning (add up to 1 tablespoon more soy sauce or a pinch more salt if needed). Remove from heat and let the filling cool to room temperature—important so wrappers seal properly.

Prepare wrappers

If using rice paper: set up a shallow bowl of warm water. Have a clean work surface ready. If using dry spring roll wrappers: follow package instructions (some require quick wetting).

Make cornstarch slurry

Mix 2 teaspoons cornstarch with 2 teaspoons water until smooth; this will act as glue to seal the rolls.

Assemble rolls

One at a time: dip a rice paper into warm water for 2–3 seconds until pliable but not overly soft, lay flat on work surface. Place about 2–3 tablespoons of cooled filling near the bottom third of the wrapper. Add a small lettuce leaf and a couple pieces of cucumber and herbs on top of filling if desired. Fold the bottom edge up over the filling, fold both sides inward tightly, then roll away from you to form a compact cylinder. Brush the final edge with a little cornstarch slurry and press to seal. Repeat until all filling and wrappers are used (should yield about 12 rolls). Keep assembled rolls on a tray lightly dusted with flour or lined with parchment to prevent sticking.

Heat oil

Pour 3–4 cups neutral oil into a heavy-bottomed skillet or wok to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a piece of wrapper sizzles immediately on contact.

Fry rolls

Working in batches (do not overcrowd), gently lower 3–4 rolls into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–5 minutes per batch depending on thickness. Use a slotted spatula to turn and drain excess oil.

Drain

Transfer fried rolls to a wire rack or paper towel-lined tray to drain. If making ahead, keep warm in a 200°F (95°C) oven on a baking sheet for up to 20 minutes.

Whisk together 1/2 cup warm water and 2 tablespoons sugar until dissolved. Add 2 tablespoons lime juice (or rice vinegar), 1 tablespoon soy sauce, minced garlic and chopped chili. Stir in shredded carrot for texture and color. Taste and adjust balance—add more lime for acidity, sugar for sweetness, or soy for saltiness. Serve at room temperature.

Arrange fried cha gio chay on a platter with fresh lettuce leaves, cucumber slices and herbs. Serve hot with the vegetarian nuoc cham on the side for dipping. To eat: place a roll on a lettuce leaf with herbs, wrap and dip into sauce.