Vegetarian Chả Ram Recipe by Rose Truong
This recipe is translated from Cookpad Vietnam. See original: Chả Ram Chay Cooking Instructions 1 Prepare all the ingredients and make sure they are clean. Shred the sweet potato and carrot, then mix them with the cooked mung beans, finely chopped leek, black pepper, salt, and MSG if using. 2 When rolling the chả ram, rice paper wrappers are the key to getting a crispy result—not all rice paper works well for rolling! Place the filling on the rice paper, fold in the sides, and roll it up. Roll firmly but not too tight, or the rolls may crack when frying; if too loose, they will absorb too much oil. When rolling, lightly brush the rice paper with a mixture of vinegar and water. This helps prevent the wrappers from soaking up too much oil and keeps them crispy longer after frying. 3 You can prepare the chả ram rolls a few days in advance. After rolling, place them in a container and freeze. This also helps make them crispier. When ready to cook, fry the rolls straight from the freezer. Place the frozen rolls in a pan and add enough oil to cover them. Adding a little lemon juice to the oil can also help keep the rolls crispy after frying. Fry over medium heat until golden brown, then transfer to a plate lined with paper towels to drain excess oil. 1 Prepare all the ingredients and make sure they are clean. Shred the sweet potato and carrot, then mix them with the cooked mung beans, finely chopped leek, black pepper, salt, and MSG if using. 1 Prepare all the ingredients and make sure they are clean. Shred the sweet potato and carrot, then mix them with the cooked mung beans, finely chopped leek, black pepper, salt, and MSG if using. 2 When rolling the chả ram, rice paper wrappers are the key to getting a crispy result—not all rice paper works well for rolling! Place the filling on the rice paper, fold in the sides, and roll it up. Roll firmly but not too tight, or the rolls may crack when frying; if too loose, they will absorb too much oil. When rolling, lightly brush the rice paper with a mixture of vinegar and water. This helps prevent the wrappers from soaking up too much oil and keeps them crispy longer after frying. 2 When rolling the chả ram, rice paper wrappers are the key to getting a crispy result—not all rice paper works well for rolling! Place the filling on the rice paper, fold in the sides, and roll it up. Roll firmly but not too tight, or the rolls may crack when frying; if too loose, they will absorb too much oil. When rolling, lightly brush the rice paper with a mixture of vinegar and water. This helps prevent the wrappers from soaking up too much oil and keeps them crispy longer after frying. 3 You can prepare the chả ram rolls a few days in advance. After rolling, place them in a container and freeze. This also helps make them crispier. When ready to cook, fry the rolls straight from the freezer. Place the frozen rolls in a pan and add enough oil to cover them. Adding a little lemon juice to the oil can also help keep the rolls crispy after frying. Fry over medium heat until golden brown, then transfer to a plate lined with paper towels to drain excess oil. 3 You can prepare the chả ram rolls a few days in advance. After rolling, place them in a container and freeze. This also helps make them crispier. When ready to cook, fry the rolls straight from the freezer. Place the frozen rolls in a pan and add enough oil to cover them. Adding a little lemon juice to the oil can also help keep the rolls crispy after frying. Fry over medium heat until golden brown, then transfer to a plate lined with paper towels to drain excess oil. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vavo's White Bean Chicken Chili Japanese Chrysanthemum Garlands (Tang-Oh) Egg Drop miso soup Oat Milk! 🥰 plant based 🍃 Creamy Chicken Noodle Soup Cranberry Scones Vavo's White Bean Chicken Chili Japanese Chrysanthemum Garlands (Tang-Oh) Egg Drop miso soup Oat Milk! 🥰 plant based 🍃 Creamy Chicken Noodle Soup Cranberry Scones انڈے والا برگر Chocolate mug cake 🍰 Green masala fish marination Peshawari Potato Fry 🐟 Tuna and avocado salad Mix sabzi pakory Orange Pound Cake Bengali Style Masoor Dal Lemon chicken Chane ki dal k samose انڈے والا برگر Chocolate mug cake 🍰 Green masala fish marination Peshawari Potato Fry 🐟 Tuna and avocado salad Mix sabzi pakory Orange Pound Cake Bengali Style Masoor Dal Lemon chicken Chane ki dal k samose