Ch Giò Chay

Ch Giò Chay

Ch Giò Chay

By: Naomi Sherman

Crispy pastry encloses delicious veg-packed filling that tastes so incredibly satisfying that nobody will even notice there is no meat.



Prep time

Cook time



  • 50g mixed dried mushrooms
  • 50g dried vermicelli noodles
  • 300g tempeh
  • 2 carrots, grated
  • 2 sticks celery, finely chopped
  • 2 medium spring onions, chopped
  • ¼ cup chopped coriander
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 2 tbsp soy sauce or coconut aminos
  • Spring roll wrappers
  • Oil for frying


  • Place the dried mushrooms in a large bowl and cover with boiling water. Soak for 30 mins before draining and finely shredding.
  • Soak the vermicelli noodles in cold water for 15 mins until they are transparent. Drain and cut into short lengths.
  • Heat a frying pan and crumble in the tempeh, then add the carrot, celery, spring onions and powdered spices.
  • Add the soy sauce and the shredded mushrooms and cook until the liquid is mostly absorbed.
  • Mix through the chopped vermicelli noodles.
  • Set aside to cool.
  • Heat your oil in a deep pot or deep fryer.
  • Working 1 at a time, spoon the filling across 1 corner of the spring roll wrapper and roll over, tucking the edges under and sealing the last edge with a brush of water.
  • Deep fry until golden and serve with a dipping sauce.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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