Vegan Spring Rolls… what crispy, delicious little morsels they are! These are quick and easy to make and should be eaten as soon as possible after frying. I just used a frying pan and shallow fried in peanut oil. You could use a pan, wok, pot or whatever you have available. It all works. Try mixing up the ingredients also – you could add water chestnuts, coriander or some crushed peanuts to the filling. Whatever takes your fancy. I bought the spring roll paper from the supermarket – it’s in the freezer section with all the other frozen pastry. Ingredients are wheat flour, water and salt 🙂 That’s it. Get into it!
“The Chinese do not draw any distinction between food and medicine.” Lin Yutang.
Vegan Spring Rolls
Makes 20 small rolls - give or take
200g vermicelli rice noodles
1/2 wombok (chinese cabbage)
1/4 head of red cabbage
1 brown onion
2 tablespoons soy sauce
salt and pepper
1 teaspoon sesame oil
1 teaspoon olive oil
peanut oil to shallow fry
packet of spring roll pastry
What do I do now?
Defrost the spring roll pastry. Dice the onion and fry in a little sesame oil, add the grated carrot, wombok and red cabbage. While that is frying soak the rice noodles in either hot or cold water for about 10 minutes and then drain. Mix the vegetables and the noodles together in a big bowl with the soy sauce, salt and pepper. Stir and set aside to cool.
When your pastry is defrosted take a sheet of pastry and place about a tablespoon of the vegetable mixture into the middle. Roll the pastry over the top of the mixture and fold the sides in, continue rolling and when you have wrapped the mixture just put a little water on the pastry to seal it. When you have put all the spring rolls together fry in hot oil on each side for about a minute until crisp and golden. Drain on paper towel and eat!
Anything else I should know?
These should be eaten immediately.
They will lose their crispness if you put them in the fridge (you can crisp them up again in a hot pan but it’s not as good!)