Vegan spring rolls

Vegan spring rolls

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For such an occasion spring rolls seem to be a perfect option. They are light and delicious and you need only little practice to become a spring roll’s master. What is so good about spring rolls is that you can stuff them in many different ways, you can add your favorite vegetables, tofu, soy or seitan burgers, herbs, rice noodles and also dips and sauces, spicy or sweet, or whatever you want. Wrapping spring rolls is fun, but eating them is even funnier. I suggest using your own fingers, cause even if they are nicely wrapped it is still a challenge to not let them fall apart. You can of course use chopsticks, but fork and knife definitely won’t do. And when it comes to sauces, you can buy a special spring roll dipping sauce or prepare your own one for example with teriyaki soy sauce, garlic and ginger. The thing is that it shouldn’t be too thick. Mix 5-6 tbsp of soy sauce with 2 tbsp of vegetable oil, add 2 chopped garlic cloves and approx 2cm piece of (grated) ginger. Add few tbsp of water so that soy burgers and tofu are entirely covered by the marinade. Leave it for at least one hour and then fry. Peel carrot, cucumber and avocado. Cut all the vegetables into long pieces. Soak rice noodles in a slightly salted hot water until soft. Prepare all the ingredients so that you have them within hand’s reach while wrapping spring rolls. Now it’s time to start making spring rolls. You will need a bowl with warm water and a chopping board. Dip a piece of rice paper in water for few seconds, then put it on board. Put a slice of lettuce. Next put a slice of avocado, tofu, soy burger, carrot, pepper, cucumber, spring onions, cilantro and rice noodles.

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