Monday, 11 November 2013

Super-Delicious Vegan Spring Rolls Recipe!

Vegan Spring Rolls

(For 4 people) – Preparation Time 50′

15 Sheets Rice Paper for spring rolls
4.5 oz. White cabbage (about 1/4 of cabbage)
1 medium sized Carrot
1 small Onion (1/2 if large)
3.5 oz. White Mushrooms (or Portobello)
4.5 oz. Soy Sprouts
1.5 to 2 oz. Dehydrated Granulated Textured Soy
A few leaves of Lettuce and Mint
Soy Sauce
Sunflower oil for frying


Let textured soy hydrate in the equivalent of 1 to 2 times its volume of boiling water with 3 tbsp. of soy sauce for about 10 to 15′.

Wash and cut the mushrooms lengthwise into quarters, chop the cabbage quite small, the same for the onion.

Peel and grate the carrot.

In a large frying pan over high heat and without oil, let the mushrooms reduce for about 5′ (they must reduce at least by one half).

Then add some oil and let the onion sweat for 1 or 2′. Mix.

Add the prepared textured soy and leave for 1’ more. Mix.

Finally add the cabbage, carrot and soy sprouts, lower heat and let soften for 5’ more while stirring occasionally.

Add salt to taste then remove from heat and keep aside.


On your worktop, place a recipient (like a frying pan for example) filled with some warm water (1.2 to 1.5 inches high). Spread out a clean and dry dishcloth nearby (one that doesn’t leave lint).

Keep an absorbent paper towel and the filling at hand.

Put 3 or 4 rice papers into the water and wait a few moments for them to soften (they should become as flexible as a piece of cloth).

Then place a rice paper on the dishcloth, dab it with a paper towel to dry.

Arrange the equivalent of a full tbsp. of filling on the rice paper (adjust if necessary depending on the size of the discs), at the edge which is the closest to you.

Compact slightly with your fingers (the idea is to avoid air inside which could cause the spring roll to break when cooking) then begin to roll. Once the filling is covered, fold the sides of the rice paper toward the middle then close the roll like a “wallet” (see photos).

Repeat until you have shaped all the rolls.


Fill the saucepan with 1.2 to 1.5 inches of sunflower oil. Heat.

Wait until the oil is hot (do not put the rolls in too early because they would absorb a lot of fat).

Using tongs, place the spring rolls into the oil (in groups of 3 or 4). Remove when they are golden brown. Then place on paper towel to remove excess oil and serve!

recipe courtesy of

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