Step 1

Julienne the carrots, taro, cabbage and jicama, then put into a large mixing bowl.

Step 2

Squeeze the water out of the green bean threads, woodear mushrooms and sliced shiitake mushrooms before adding it into the bowl along with the pepper, salt, sugar and vegetable stock powder.

Step 3

Mix all the ingredients together before adding 2 tbsp oil and 2 tbsp potato starch and stirring it in.

Step 4

On a plate, lay the spring roll wrapper in a diamond shape and place roughly 1 tbsp filling in the middle, closer to the bottom.Note: If you're using larger wraps, add more filling to preference.

Step 5

Bring the bottom corner up and wrap it tightly over the filling. To tighten it even more, pull the wrapped filling toward you.

Step 6

Fold both the left and right sides in until it reaches the filling on either side.

Step 7

Tightly roll upward.

Step 8

Mix the potato starch and water for the starch slurry until well combined and wet your finger with it, then wet the top wrapper corner with some.

Step 9

Roll the Cha Gio Chay all the way until completely sealed.

Step 10

Bring a wok or pan of oil to a medium heat (just enough for wooden chopsticks to start bubbling when placed in the oil) and gently lower each spring roll in, cooking a few at a time.

Step 11

Let them cook for roughly 3-4 minutes each or until golden all around, placing each cooked one on a plate lined with paper towels or in a metal colander.

Step 12

Serve fresh as is!