DIY springroll-rollfeast III, vegetarian/vegan fillings

I talked about the basics and rolling your own Banh Trang. I talked about some sauces to dip your Banh Trang in. Now it is time to look at the many other fillings.

You can fill the wrapper with meats, vegetables and other protein. There are a lot of ways of filling and mixing and matching all these lovely fillings. For now I will talk about the vegetarian or even vegan fillings. Think about great vegetables, seasonings, eggs and tofu. 

------

Veggie fillings
Bell pepper and zucchini styrfry
1 red bell pepper
1 zucchini
Salt and pepper
1-2 tablespoons of soysauce
Optional: 1-2 spring onions, thickly sliced

Clean and cut the bell pepper and zucchini into diced strips. Oil up a skillet or wok on high heat. Stir fry the bell pepper and zucchini for 2-3 minutes and season well. Add the spring onions, soysauce and a splash of water, cover and let the steam of the evaporating water cook the vegetables. This will take 2-5 minutes. Try and taste, it should be just cooked, so it is still crunchy.

Green beans with sesame seeds
250 grams of green beans
Optional: 200 grams of green asparagus
2-4 tablespoons of black and white sesame seeds
1-2 tablespoons of soysauce
1-3 tablespoon of sesame oil
Pepper and salt
Zest and juice of half a lemon

Clean the green beans. When using the asparagus, clean and cut into the same size as the beans. Blanch the beans and asparagus in salted water for around 2-5 minutes or until they are al dente. Now heat the sesame oil in a wok or big skillet. Stirfry the beans and asparagus for a few minutes. Season well and add the soysauce, cover, let it steam for 1-3 minutes. Take off the heat and place in a mixing bowl. Add some teaspoons of lemonjuice, the zest and the sesame seeds. Toss around, mix and serve.

Steamed cabbage
200 grams of Chinese cabbage
200 grams of another kind of cabbage
1-2 tablespoons of soybean paste
1/2 a chilli
2-3 cm of fresh ginger

Cut the cabbage into strips, somewhere between 0,2-1 cm. Wash thoroughly. Cut the ginger jullienne and chop the chilli. Heat a wok or high frying pan, heat some oil. When hot add the chilli and ginger, sautee and add the cabbage. Stirfry for some minutes, until the cabbage has wilted a bit. Add the soybean paste and if necessary a splash of water, mix and cover. Let it steam for a few minutes.

Pickles veggies
If you didn't read it before or didn't get to look at it, check out the post about these lovely sweet and sour raw veggies. So check out the post; "Pickled veggies according to Mom and Mai".

------

 Protein fillings
Rocking Tofu
Check out the post "Dad and Mai secrets for making rocking tofu". Where I tell you all the secrets about tofu and seasoning. Three great seasonings for tofu, all suitable as a filling.

Omelet
For all the vegans out there, this is the end of you. But for those who aren't, the fun keeps on coming. This is about making the perfect omlette, that is still lovely and fluffy on the inside. Depending on how many people you are making this, 1 per person should do the trick.

Amount of eggs similar to amount of people
A splash of water
Salt and pepper

Oil a skillet and set on high heat. In the meantime, whisk the eggs with a little bit of water and season well. When the pan is sizzling hot, pour in the eggs, you should hear it sizzle away! Cover the whole base of the pan. Immediately reduce the heat to low, as low as you can go and cover. Now your egg will steam and cook at the same time. It will take around 3 minutes to be ready. Take out and let it rest for a while. When cooled down a bit, cut into strips.

------ 

This recipes are just to give you some ideas. The best thong about this feast is, you can make whatever you like and add it to the table. So now you are really ready to make a great feast. Use my posts about the basics, the sauces and add these fillings. Time to invite your friends and get cooking, enjoy!