Baked Vegan Spring Rolls with Rice Noodles and Veggies
Ingredients
- 10 rice paper sheets
- 120g rice noodles
- ~100g mix of grated carrots and cabbage (or fresh grated)
- 1/4 zucchini, chopped into small pieces or spiralized
- 350g vegan mince (preferably non-mushy)
- 3-4 tbsp oil
- 2 garlic cloves, mashed
- 2 tsp sambal oelek (adjust to taste)
- 1 tsp sesame oil
- 2 tbsp soy sauce
- A few drops of apple cider vinegar or rice vinegar
- Salt and pepper
- Hoisin sauce, sesame seeds, and coriander for serving
Preparation
Boil the rice noodles for 2-4 minutes until soft. Then place them in cold water to cool.
In a frying pan, add oil, vegan mince, grated carrot/cabbage mix, and mashed garlic. Fry until the mince firms up.
Add soy sauce, sambal oelek, sesame oil, salt, pepper, and a few drops of apple cider vinegar or rice vinegar. Adjust seasoning to taste.
Fry on medium heat for 5-10 minutes. Add more oil if needed.
Mix the boiled rice noodles into the frying pan with the mince mixture.
Boil water and place it in a large bowl. Dip a rice paper sheet into the water for 5-10 seconds to soften. Place the softened paper on a dry plate.
Place a portion of the filling in the middle or 1/3 of the sheet. Roll the sheet, folding in the sides first and then rolling horizontally.
Repeat the rolling process for the remaining sheets and place them in a greased baking dish.
Preheat the oven to 200°C (392°F) and bake the spring rolls for 10-12 minutes.
Serve the baked spring rolls warm with hoisin sauce, sesame seeds, and coriander.
