Lotus, a restaurant run by Buddhist nuns and the Brodard restaurant family

Eggplant tempura rolls: eggplant tempura, asparagus, cucumber, avocado and cilantro in rice paper, served with a soy vinaigrette.

Caramelized “sole” (ca kho to): seaweed soy protein simmered in a deep flavor caramelized sauce garnished with shredded scallions served in a clay pot, with rice and garnishes alongside it.

Summer rolls (bo bia): tofu, egg ribbons, jicama and carrot in soft rice paper with Asian greens, peanuts and shallots.

“Scallops” in black bean sauce: sliced mushrooms stir fried with black beans in garlic sauce at Lotus Vegetarian Restaurant.

Buddhist monk Thich Thien Niem, right, head chef, makes summer rolls with Buddhist nun Thich Dieu Tanh, manager. Fourth from right is Chau Haller, owner of Bamboo Bistro.

Buddhist nun Thich Dieu Tanh, left, a practicing nun for more than 40 years, Chau Haller, owner of Bamboo Bistro in Corona Del Mar, Diane Dang of Brodard and chef Thich Thien Niem of Lotus Vegetarian Restaurant in Garden Grove.

Chau Haller, center, greets guests at Lotus.

Diane Dang, standing in middle, greets guests at Lotus. She is the matriarch of the successful Brodard restaurant group in Orange County’s Little Saigon and donated her former restaurant space to the Vietnamese United Buddhist Foundation.

Entrance to Lotus.