Vegetable Spring Rolls

How to make this rolls.

Ingredients for 8 rolls

Filling (≈300g total veg of your choice)

• 25g mung bean glass noodles (dry)

• 50g bamboo shoots (rinsed)

• 50g bell pepper or carrot

• 50g leek

• 100g fresh mung bean sprouts

• 2tbsp dry soy schnitzel

• 3g dried porcini or shiitake mushroom (3g, soaked in 30 ml warm water)

• Drizzle of sesame oil (for stir-frying)

Seasoning / Broth

• 30g soaking liquid from mushrooms

• 1 tbsp vegan oyster sauce

• 10g light soy sauce

• 1 tsp roasted sesame oil

• 1 tsp minced ginger

• Pinch of pepper

Wrapper & Glue

• 8 spring roll sheets (15×15 cm)

• Glue: 1 tsp wheat flour + 2 tsp water

Frying

• ~40g rapeseed oil (for shallow frying)

Method

1. Prep: Soak noodles glass and mushrooms separately while chopping vegetables.

2. Slice all vegetables into thin strips.

   

3. Stir-fry vegetables in sesame oil until slightly softened. Cut softened noodles shorter with kitchen scissors for the next steps.

   

   

4. Mix in sliced softened mushrooms, soaked noodles,

   mushroom water, dry soy schnitzel and seasoning.

5. 

6. Wrap: Place ~2 tbsp of cooled filling on each sheet. 

   Roll tightly and seal with flour glue lastly.

   
7. 

8. Fry: Shallow-fry until golden and crispy.

   

   

9. Serve: Enjoy hot with your favorite dipping sauce, rice noodles and sides.

   

10. My Quick Onion Dressing Recipe

    

    A pinch of black pepper

    1tbsp light soy

    1tbsp fried onion

    1tbsp lemon juice or vinegar

    1tbsp raw cane sugar

    1/4 tsp garlic powder

    1/4tsp chili powder

    3tbsp water

    A pinch of vegan broth powder