Vegan spring rolls, easy to make yourself. You can store the spring roll pastry in the fridge and let it thaw up on the kitchen table in a couple of hours before use. You can serve it with sweet chilli sauce or Soy-sauce.
Cut the veggies into thin strips or grate them.
Can be served with radicchio salad and miso noodle soup.
- 50 g vermicelli noodles
- 200 g Chinese cabbage , finely sliced
- 1-2 carrot , peeled and julienned
- 1 red pepper thin sliced
- 3 spring onions , white parts sliced on the diagonal, green parts finely sliced into ribbons
- 1 thumb-sized piece of ginger , peeled and grated
- 1 red chilli , finely chopped
- 1 large bunch of Thai basil , roughly chopped
- 1 large bunch of coriander , roughly chopped
- 20 ml sesame oil
- 75 g beansprouts
- 3 tablespoons toasted peanuts , crushed
- 2 tablespoons soy sauce
- 1 tablespoon cornflour
- 16 large spring roll wrappers , thawed if frozen
- 1 tablespoon smoked paprika powder
- 1 litre groundnut oil for frying
- sweet chilli sauce, or soy sauce to serve
- Mint leaves
- Place the noodles in a large bowl, cover with boiling water and leave for 1 minute. Drain, rinse under cold water, then set aside.
- For the filling, put all the vegetables, white part of the spring onion, ginger, chilli and herbs in a large bowl along with the rice noodles. Add the sesame oil, beansprouts, peanuts, soy, and mix well. Season to taste.
- In a small bowl, blend the cornflour and 2 tablespoons of cold water.
- Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you. Sprinkle a little of the smoked parika powder over it, then place another wrapper on top (To avoid it breaking while cooking).
- Spoon 2 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour/water mix. Start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends). Continue rolling until the filling is tightly covered, then press to seal the top corner.
- Lay the finished roll on a large baking tray and cover with a damp tea towel. Continue until you have filled all the wrappers.
- Heat the groundnut oil in a large wok or saucepan over a medium heat. To check whether the oil is ready, put a tooth stich in; it should sizzle. In small batches, (3 at a time), carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
- Serve with the sweet chilli sauce and mint leaves to wrap around each roll.