Vegan Baked Spring Rolls

Baked vegan spring rolls made with Brussels sprouts and sweet potatoes

Vegan Baked Spring Rolls


INGREDIENTS
DRESSING FOR THE FILLING
  • 5 cm / 2 in piece of ginger, grated finely
  • 1 large garlic clove, crushed
  • 2 tbsp / 30 ml dark soy sauce
  • ½ tbsp sesame oil (or replace with vegetable oil)
  • ½ tbsp neutral tasting vegetable oil + more for greasing
  • 2 tsp Chinese five spice powder

SPRING ROLLS
  • 12 spring roll wrappers*
  • ½ courgette, julienned
  • 1 red pepper, julienned
  • 1 large carrot, julienned
  • a wedge of white cabbage, shredded
  • 2 small spring onions – white part finely sliced, green cut lengthwise into thin strips
  • 60 g vermicelli rice noodles
  • ½ tbsp cornflour mixed with 1 tbsp water

DIPPING SAUCE
  • 2 tbsp / 30 ml dark soy sauce
  • ½ tbsp toasted sesame oil
  • 1 tbsp rice wine vinegar
  • fresh chilli, finely sliced or pinch of chilli flakes
  • 1 tsp sesame seeds
  • 2 cm of finely sliced spring onion

METHOD
  1. Whisk all the dressing ingredients together and set aside for the flavours to marry.
  2. Prepare vermicelli noodles according to packet instructions.
  3. Pour the dressing over julienned vegetables and mix well. Pre-heat the oven to 425° F / 220° C.
Continue to read click HERE

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here