Wednesday, 30 September 2015

Deep Fried Vegan Spring/Egg Rolls

This is a delicious filling for vegan spring/egg rolls adapted from a recipe on Jamie Oliver's page. I used rice paper rolls from the Asian market that were are made for deep frying but if you're not gluten free you can just use spring roll/wonton wrappers.

Deep Fried Vegan Spring/Egg Rolls


40g dried Asian mushro, I assume he means shiitake (I used button mushrooms, sliced and sautéed)
50g vermicelli noodles
200g Chinese cabbage, finely sliced
1 carrot, peeled and julienned
3 spring onions, sliced on the diagonal
1 thumb-sized piece of ginger , peeled and grated
1 red chilli, finely chopped
1 large bunch of Thai basil, roughly chopped
1large bunch of coriander/cilantro, roughly chopped
20ml sesame oil
75g beansprouts
3 Tbls toasted peanuts, crushed
2 Tbls reduced-salt soy sauce (I used Tamari wheat free)
2 Tbls oyster sauce
1 Tbls cornflour
16 large spring roll wrappers , thawed if frozen (I got 12 using the rice paper wrappers)
1 Tbls Chinese five spice powder
1 litre groundnut oil for frying


Put your mushrooms in a medium-sized bowl, cover with hot water and leave for 10 minutes, or until soft.
Meanwhile, place the noodles in a large bowl, cover with boiling water and leave for 1 minute. Drain, rinse under cold water, then set aside.
For the filling, put the cabbage, carrot, white part of the spring onion, ginger, chilli and herbs in a large bowl along with the rice noodles.
Add the sesame oil, beansprouts, peanuts, Chinese five spice, soy and oyster sauces, and mix well. When they’re ready, drain the mushrooms, then chop them and stir into the filling.
Season to taste.

In a small bowl, blend the cornflour and 2 tablespoons of cold water.
Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
Place another wrapper on top (the extra thickness will stop the rolls from breaking open while cooking).
**Because I used the rice paper rolls I only used one layer and rolled them like you would for fresh spring rolls and only used one layer.
Spoon 2 tablespoons of the filling on the bottom corner of the double wrapper.
Brush each corner with the cornflour mixture, then start rolling up from the bottom.
When the filling is covered, pull the corners in from each side (to seal the ends as you go).
Continue rolling until the filling is tightly covered, then press to seal the top corner.
Lay the finished roll on a large baking tray and cover with a damp tea towel.

Put oil onto a high heat while you're wrapping the rolls.
Continue until you’ve filled all the wrappers.
Turn the oil heat down to a medium heat.
To check whether the oil is ready, drop in a piece of filling; it should sizzle and start to turn golden. In small batches, carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown.
I got about 4 at once but mine were big, wonton wrappers are much smaller rolls.
Remove with a slotted spoon and drain on kitchen paper.
Serve with your favourite dipping sauce. I used sweet chilli and a combination of satay with hoisin.

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