Spring Rolls
Crunchy Vietnamese VEGAN Spring Rolls!
Equipment
- Frying pan
Ingredients
- 1 tbsp oil
- 3 spring onions
- 2 tbsp celery leaves
- 100 gr carrots
- 100 gr glass noodles
- 200 gr vegan minced meat
- 1 tsp ginger powder
- 2 tsp garlic powder
- salt
- pepper
- spring rolls sheets
- water
- flour
Instructions
- Chop the celery leaves and spring onions and bake this with some oil on a medium heat pan
- Meanwhile cook the glass noodles and drain it after it's soft
- Add the carrots (cut into julienne pieces) to the pan
- Add the vegan minced meat
- Bake everything and add the cooked glass noodles (cut it up a bit)
- Add the ginger, garlic, salt and pepper (to taste)
- Bake everything for about 5 minutes
- Let the mixture cool down before you fold the spring rolls
- Defrost the spring rolls and leave them under a damped cloth
- Place a spoon of the mixture in the middle and fold the outsides to the middle
- Have a glass with some water and flour ready to stick the outsides with
- Fold the far end corner towards you over the middle
- Wrap the spring rolls towards you and makes sure you wet the sides to make it stick
- You can bake them in the fryer right away or leave them in the freezer to bake them later
- They will fry in 5 minutes in a hot pan of oil or your deep-fryer