0 0
Vegan spring rolls

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Filling
to sauté in Sesame oil
1 Onion
6 cloves of Garlic
1 thumbsize piece of Ginger
400 grams of Mushrooms
1 Carrot
4 tablespoons of Soy sauce
2 tablespoons of Sambal/chili paste
250 grams of Vermicelli noodles
Other ingredients
35 Spring roll sheets
Oil to fry in
1 tablespoon Corn starch
2 tablespoons of Water

Nutritional information

70
Calories
3g
Carbs
3.5g
Fat
1g
Protein
1g
Sugar

Vegan spring rolls

  • 45 minutes
  • Serves 35
  • Medium

Ingredients

  • Filling

  • Other ingredients

Directions

Share

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.
Cook your vermicelli noodles according to the package instructions. Drain until there's no water left and the noodles are dry. Cut with scissors.
Peel and finely slice the onion, the ginger, and the garlic.
Peel the carrot and finely slice them (julienne) or grate them.
Chop the mushrooms.
Make the corn starch slurry by adding the corn starch and water together.

2
Done

The filling

In a pan, heat up the sesame oil and sauté the onion, garlic, and ginger. After about 2 or 3 minutes, add in the carrot and mushrooms and sauté until the vegetables are cooked.
Add the sambal/chili paste, and the soy sauce. Cook until all the liquid is evaporated.
Allow to cool and then combine the noodles with this mixture.

3
Done

Rolling the spring rolls

Take 1 spring roll sheet and lay it so that one point is pointed towards you.
Scoop a heaping tablespoon of the filling and lay it horizontally on the part that is closest to you.
Fold the edge that was pointed towards you over the filling once.
Fold in the sides. Roll over until there's a small section left. Brush that section with the corn starch slurry. Roll that over and lay it under another wet kitchen towel or cloth.
Repeat until you have no mixture left. I could make exactly 35 spring rolls.

4
Done

Preparing the spring rolls

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 9 minutes or until golden brown.
If you want to prepare them immediately, you will need to fry them at 180°C/350°F for around 6-8 minutes or until golden brown.
(Nutritional values are for one spring roll)

Jalisha

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
vegetable lo mein
previous
15-minute vegetable lo mein
easy vegan risotto
next
Easy vegan risotto
vegetable lo mein
previous
15-minute vegetable lo mein
easy vegan risotto
next
Easy vegan risotto

Add Your Comment