Vietnamese Spring Rolls Vegan Style
 
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Try this recipe for a delicious 100% cruelty free version of the traditional crispy Vietnamese Spring Roll combined with a bit of Thai twist. Regardless, you'll end up with a crunchy appetizer full of shredded vegetables which is deep fried and served with a delicious dipping sauce..
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Recipe Type: Appetizers/Snacks
Cuisine: Vegan
Number Servings: 10-12
What You Need
  • 1 lb. package of your favorite ground seitan meat substitute (I used Gardein)
  • 1 8 oz. package of mung bean noodles (or glass or cellophane noodles)
  • 1-1/2 cups shredded carrots
  • 1-1/2 cups shredded cabbage
  • ½ cup dried black fungus strips (soaked and drained)
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • ½ teaspoon vegan chicken-style broth seasoning powder
  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon white pepper
  • 1 teaspoon vegan fish sauce
  • 1 teaspoon Agave nectar
  • 2 Tablespoons low sodium soy sauce
  • 3 drops sesame oil
  • 1 package frozen spring roll wrappers (8 x 8 square), thawed
  • 1 flax egg (1 Tablespoon flax meal in 2 Tablespoons water)
  • 4 cups of peanut or grapeseed oil
How to Do It
  1. Place the noodles in a large boy and cover with warm water. Let sit and soften for 20-30 minutes, turning over halfway if needed.
  2. Combine the white and black pepper, soy sauce, Agave and fish sauce in a large bowl.
  3. Add in your thawed ground meat replacement, stir well.
  4. Once the noodles are softened, drain the water off then cut the noodles into short pieces about 1-2" long, and drop them into the bowl.
  5. Add in the shredded carrots, garlic, and shallot. Stir to blend.
  6. Add the pre-soaked and drained dry fungus strips and the sesame oil Mix everything together well.
  7. Remove one wrapper from the packaging and lay it on a tray. Spoon a rounded Tablespoon full of the filling mixture onto one corner of the wrapper, then fold wrapper twice to form a triangle shape, then close both ends and tighten.
  8. Roll the wrapper to the end and seal it with a dab of the flax egg. Sit it on a clean, dry platter until you've used all your filling mixture.
  9. Heat peanut oil in a deep pan over medium heat. Once oil is hot, add a few spring rolls at a time to the oil and fry both sides until roll is a nice golden brown all over.
  10. Using a strainer basket or slotted spoon, remove the rolls from the oil and sit them on a paper towel covered cooling rack to drain the excess oil.
  11. Keep warm in over until all rolls are cooked and you're ready to serve them.
Extras
Spicy Dipping Sauce Recipe
¼ cup rice vinegar
½ cup chili sauce
½ teaspoon salt
¼ teaspoon fish sauce

Combine ingredients in a small saucepan and heat about 5 minutes. Do not boil. Allow to cool to room temperature. Add in ½ red jalapeno or 1 whole Thai chili or serrano pepper, minced.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/vietnamese-spring-rolls-vegan-style/