Plant-based Asian spring rolls (gluten and oil free)

Yes it is possible! Tasty, plant-based and kid approved.


1 cup mung-bean shoots

2 cups Chinese cabbage, thinly sliced

1 large carrot, julienned

2 spring onions, finely sliced

1 cup rice noodles

1 teaspoon fresh ginger, grated

1 tablespoon tamari

1 teaspoon coconut sugar

1/4 teaspoon Chinese five spice powder

black pepper to taste

20 small rice paper wrappers


Soften rice noodles in hot water and chop into shorter pieces with scissors. Saute vegetables in a large frying pan on medium to high heat until wilted. Add ginger, rice noodles, tamari, coconut sugar, five spice and freshly cracked black pepper. Stir until soft and well combined.

Dip rice paper in warm