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Spring Rolls

Crunchy Vietnamese VEGAN Spring Rolls!
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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

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