Nem Chay (Vegetarian Spring Rolls)

1. Prepare the Ingredients

Place bean thread noodles in a bowl, cover with warm water, and soak for 10–15 minutes until soft. Then, cut them into short pieces (about finger-length) and drain.

Soak firm tofu in boiling water for 5 minutes. Then place the tofu in a cloth bag, mash it with a spoon, and squeeze out the excess water. Set aside in a bowl.

Rinse mung beans, soak in warm water for 2–3 hours, remove the skins, and steam for about 15 minutes until tender.

Peel and finely shred jicama with a grater. Add ½ teaspoon of salt, mix well, and let sit for 5 minutes. Then squeeze out the liquid using a cloth.

Wash, peel, and finely shred carrots and taro.

Soak wood ear mushrooms in warm water for 10 minutes, remove the tough stems, and finely chop.

Separate green onion stems and leaves, wash and finely chop both parts.

2. Stir-Fry the Tofu & Fry the Taro

In a pan, heat 3–4 tablespoons of oil over medium heat and sauté the white parts of the green onion until golden. Strain the fried onions through a sieve to keep the fragrant oil.Set the crispy onions aside.

Using the same pan, add 2 tablespoons of the onion-infused oil, then add the mashed tofu. Season with 1 tsp vegetarian seasoning, 1 tsp sugar, ½ tsp pepper, stir-fry over medium heat until the tofu firms up slightly, then transfer to a bowl.

In a new pan, heat 100ml of oil over medium heat. When hot, fry the shredded taro until golden and crispy. Drain on paper towels.

3. Mix the Filling

In a large tray, combine the fried taro, tofu, wood ear mushrooms, carrots, jicama, steamed mung beans, crispy fried onions, and some chopped green onion.

Season the mixture with:

• 2 tsp vegetarian seasoning

• ½ tsp salt

• 2 tsp sugar

• ½ tsp MSG (optional)

• a pinch of pepper

Mix everything thoroughly by hand or with chopsticks.

4. Roll theSpring Rolls

In a small bowl, mix 1 tbsp all-purpose flour with 2 tbsp water to create a sticky paste.

Place a rice paper sheet on a clean surface. Fold up one corner into a triangle, place about ½ tbsp of filling onto it.

Roll tightly, folding in the sides to secure the filling. Use the flour paste to seal the end of the roll.

Repeat until all the filling is used up.

5. Fry the Spring Rolls

In a deep pan, heat about 200ml of oil over medium heat.

When the oil is hot, gently place the rolls in and fry over high heat, turning occasionally, until golden and crispy on both sides. Remove and drain on paper towels.

6. Make the Dipping Sauce

To prepare the dipping sauce:
In a small pan, combine:

• 2 tbsp sugar

• 60ml water

• 2 tbsp pineapple juice (optional)

Simmer over low heat for about 2 minutes, then turn off the heat.

Pour into a bowl, add:

• 2 tbsp vegetarian fish sauce

• 1 tsp lime juice

• chopped chili

Stir well and adjust to taste.

7. Finished Dish

The spring rolls come out golden and fragrant. With a satisfying crunch on the outside and a refreshing, slightly sweet, and nutty filling inside, they’re the perfect combination of texture and flavor. Dip them into the sweet, tangy, and spicy sauce, and you’ll find it hard to stop at just one.

Backstory – Vegetarian Spring Rolls: A Wrapper of Compassion and Creativity

Vegetarian spring rolls (nem chay) are more than just a meatless twist on a classic dish—they are a beautiful expression of Vietnamese culinary creativity and compassion. For generations, vegetarianism in Vietnam hasn’t only been a religious practice tied to Buddhism, but also a mindful choice embraced during full moon days, the first days of the lunar month, or simply when families seek balance after heavy meals.

Inside each delicate roll is a colorful medley of fresh ingredients: tofu, mushrooms, taro, jicama, carrots, mung beans… All finely chopped, seasoned, and wrapped with care in thin rice paper before being fried to a golden crisp. There’s no meat, no rich broth, and yet the flavor is full—clean, naturally sweet, and deeply satisfying.

Nem chay is a dish of sharing—something everyone can enjoy, regardless of dietary preferences or beliefs. It often appears on Vu Lan (Ghost Festival) tables, during Buddha’s Birthday celebrations, or simply as a thoughtful starter in a family meal.

Today, as the world embraces healthier eating and more sustainable lifestyles, vegetarian spring rolls are gaining a special place in modern cuisine. They are not just delicious—they’re a reflection of peace, mindfulness, and the quiet elegance of Vietnamese hands and hearts.