Want some appetizer with your fried rice? These dim sum-style Vegan Chinese Spring Rolls are light with crisp-crackly skin and small enough to enjoy in 4 bites. Find out how to make our spring roll recipe yourself!
1 package Spring roll wrappers
Vegetable oil, for frying
5 oz Delight Patty, diced
2 Tbsp Oil
2 clove Garlic, minced
½ bunch Cilantro
1 pack Mung bean noodle (soaked until softened and cut into pieces)
5 Dried Shiitake mushrooms (soaked until softened and diced)
2 medium Carrots, julienned
½ small Cabbage, julienned
2 Tbsp Soy sauce
1 tsp Sesame oil
½ tsp Salt
White pepper to taste
¼ tsp Sugar
2 tsp Corn flour (for sealing rolls)
1 Tbsp Water (for sealing rolls)
Bake the Delight Patty on 400 F (about 8-10 min) until edges golden brown, let it cool down and then diced it.
Cut all of the vegetables to approximately the same size.
Add all ingredients in big bowl and mix together. Stir in the soy sauce, sesame oil, salt, white pepper, and sugar.
Place the wrapper in a diamond position. Place 2 spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use Corn flour sludge to seal. Repeat until finish.
Heat the oil over medium heat until it reaches 325 degrees. Carefully place spring rolls in the oil and cook, turning occasionally, until deep golden. Transfer to paper towels to drain.