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  • Rebecca Stonor

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

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

INGREDIENTS

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


METHOD

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 water and fill with vegetable mixture. Roll and set aside on a damp cloth, taking care not to let them touch (they will stick to each other like glue). Heat a heavy cast iron frying pan or non-stick pan over medium heat. Dry fry the spring rolls, turning occasionally so they do not burn. Place in warm oven until ready to serve (do not leave too long in oven as they will split).


Enjoy with your favourite dipping sauce, brown rice and greens!

JUST. EAT. PLANTS.

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