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..
Created by: BlacksGoingVegan.Com
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
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.
Combine the white and black pepper, soy sauce, Agave and fish sauce in a large bowl.
Add in your thawed ground meat replacement, stir well.
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.
Add in the shredded carrots, garlic, and shallot. Stir to blend.
Add the pre-soaked and drained dry fungus strips and the sesame oil Mix everything together well.
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.
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.
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.
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.
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/