Golden Vegan Spring Rolls
Ingredients
- 1 tbl light soy sauce
- 1 tbl dark soy sauce
- 1 tbl Chinese wine
- 1 tbl sesame oil
- 1 tsp sweetener (I used agave)
- 1 lb plant based ground meat
- 2 garlic cloves minced
- 3 green onions finely chopped
- 2 in fresh ginger minced
- 2 large carrots & 2 celery stalks chopped into 3-4 in matchsticks
- 3 oz vermicelli noodles cooked & cut into 4 in strands
- 24 spring roll pastry wrappers (makes 12 rolls)
- 1 tbl warm water mixed with 1 tbl corn starch in a small bowl
- oil for frying
Preparation
In a small bowl, mix soy sauce, wine, oil, and sweetener and 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 the rolls with celery, noodles, carrots, and plant-based meat
Place wrapper on work surface with corner facing you, lay 2-3 matchsticks each of celery and carrot 2 inches up from corner, 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 F for 2-3 minutes until golden cooking in batches to not crowd pan, drain on oven rack and fry them once more optionally to achieve a more golden crust being careful not to burn
Tips
Serve with plum sauce for best flavor
