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Vegan mini spring rolls

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Ingredients

Adjust Servings:
The filling
to sauté in Sesame oil
1 Onion
6 cloves of Garlic
A thumb size piece of Ginger
400 grams of Mushrooms
1 Carrot
3 tablespoons of Sesame seeds
4 tablespoons of Soy sauce
2 tablespoons of Maple syrup
2 tablespoons of Sambal/chili paste
100 grams of Vermicelli noodles
Other
1 package of Spring roll sheets
Oil to fry in
1 tablespoon Corn starch
1 tablespoon Water

Nutritional information

70
Calories
3g
Carbs
3,5g
Fat
1g
Protein
1g
Sugar

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Vegan mini spring rolls

  • 30 minutes
  • Serves 40
  • Medium

Ingredients

  • The filling

  • Other

Directions

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Steps

1
Done

Mise en place

Thaw the spring roll sheets and lay a wet kitchen towel on top. This will prevent the sheets from drying out.

2
Done

The filling

Cook your vermicelli noodles according to the package instructions. Drain and rinse with cool water and set aside for later.
Peel and finely slice the onion, the ginger, and the garlic.
Peel the carrot and grate it. Set aside. Finely slice your mushrooms and also set aside.
In a pan, heat up the sesame oil and sauté the onion, garlic, and ginger. After about 2 ro 3 minutes, add in the carrot and mushrooms and sauté until the vegetables are cooked.
Add the sesame seeds, sambal/chili paste, and the maple syrup. Cook until all the liquid is gone.
Allow to cool and then combine the noodles with this mixture.

3
Done

The assembling

Make the corn starch slurry by combining the corn starch and the water together.
Once the spring roll sheets are thawed, take one and lay it with 1 edge pointed towards you.
Scoop a bit of the filling and lay it horizontally on the sheet leaving room on the edges on the side.
The edge that is pointed towards you, fold that over the filling and push it back a little.
Fold in the sides, and start rolling towards the edge opposite of the one that was pointed towards you.
Roll until there is a little piece of the spring roll sheet left, brush the edges with the corn starch slurry and then roll over this last piece.
Repeat until there´s no more filling left.

4
Done

Now you have 2 options: Freeze the spring rolls or immediately fry them.
Frozen you will need to fry them at 180°C/350°F for around 8 minutes or until golden brown.
Completely thawed you will need to fry them at 180°C/350°F for around 5 minutes or until golden brown.

Jalisha

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