Golden Plant-Based Spring Rolls
Ingredients
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese cooking wine (substitute dry sherry)
- 1 tablespoon sesame oil
- 1 teaspoon sweetener (agave used)
- 1 pound plant-based ground meat
- 2 garlic cloves minced
- 3 green onions finely chopped
- 2 inches fresh ginger minced
- 2 large carrots chopped into 3-4 inch matchsticks
- 2 celery stalks chopped into 3-4 inch matchsticks
- 3 ounces vermicelli noodles cooked and cut into 4-inch strands
- 24 spring roll pastry wrappers (not egg roll wrappers)
- 1 tablespoon warm water mixed with 1 tablespoon cornstarch
- oil for frying
Preparation
In a small bowl, mix soy sauce, wine, oil, and sweetener. Set aside.
In a large sauté pan drizzled with oil, brown meat over medium heat, then add garlic, ginger, and green onions, and cook for 2-3 minutes. Add sauce, turn off heat, and let cool.
Set up stations to make your rolls with celery, noodles, carrots, and plant-based meat.
Place wrapper on work surface with corner facing you. Two inches up from corner, lay 2-3 matchsticks each of celery and carrot, then add some noodles and top with a layer of plant-based meat about 2 tablespoons.
Dab edges of wrapper with flour mix. Fold bottom corner up to cover filling. Next fold in left and right corners to form an envelope. Then roll up tightly to the top corner furthest from you. Cover with a damp kitchen towel and repeat. Then fold a second wrapper over the first wrapper layer.
In a Dutch oven, use enough oil to cover rolls, heat oil over medium heat. Fry rolls at 325 degrees Fahrenheit for 2-3 minutes until golden, cooking in batches to not crowd pan. Drain on oven rack. Fry them once more, optional, to achieve a more golden crust, being careful not to burn.
Tips
Serve with plum sauce for enhanced flavor.
