vf_mincus (vf_mincus) wrote in vegancooking,
vf_mincus
vf_mincus
vegancooking

Hooray for Spring Rolls!

I love making spring rolls. They have a bit of a sweet taste offset perfectly by the soy sauce and are wonderful to serve to both veggies and non alike - I always have a group overstuffed friends when I serve these :)

Vegan Spring Rolls

Vegan Spring Rolls

Spring Roll Ingredients:
* 3 Garlic cloves
* 1 Tomato
* 1/2 Onion
* 1 pound / 450 grams "ground beef" (usually one package of the fake stuff is the equivalent of this)
* 3 Carrots
* 1 pound / 450 grams green beans
* Soy sauce
* Salt and black pepper
* Spring roll wrappers
* Oil (any kind will do really, I use olive)

I use a food processor to chop up the garlic, tomato, onion, carrots, and beans. But if you chop them yourself, just make sure you make them as small as possible (but why pass up the opportunity to make mayhem in the kitchen!). Leave them in separate bowls.
Vegan Spring Rolls

On medium heat put 1 tablespoon of oil in a large pot, and add the garlic, tomato, and onion. After that turns into a giant mush, or 5-10 minutes add the "meat" and 6 tablespoons of soy sauce. Again, after that starts looking like its all together / 10-13 minutes, add the carrots and beans. Cover, and cook until everything is tender.
Vegan Spring Rolls

Now just drain it, and roll the mix up in the spring rolls. Use cornstarch and water, or something of the likes to seal them. Fry them in a pan with enough oil to cover about half of the roll.
Vegan Spring Rolls

Based on how much you put in each roll, it should make 15-30 rolls. Serve with white rice.
Tags: ethnic food-chinese, fried stuff
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