I love spring rolls (or no-egg rolls). Specially when they’re crunchy on the outside and soft on the inside.
Spring rolls in autumn
Vegan, serves 4.
2 à 3 big carrots
1 red bell pepper
1 can bamboo shoots
parsley (or coriander)
1 big handful of soybean sprouts
1 pack of vegan rice paper (20 sheets)
Chop the veggies and parsley and put them in a bowl.
Soak the rice paper sheets in warm water. Remove them apart gently and put them on a kitchen cloth one by one to fill them. Count on about one tablespoon filling per sheet.
Heath enough oil in a large pan or wok and set it on high heath so that your oil is hot enough. You’ll probably have to turn the heath down a bit later. Fry the spring rolls per portion so that they become nice golden brown.
Drain on paper towels.
Spring rolls are the perfect occasion to try some different dips! I made the ‘Sweet and Sour chili-dip’ and ‘Gingerdip’ (p. 146 ?) from Linda McCartney on Tour. (I have the Dutch version of this book, so the pagenumber is from this translation, I guess that in the English version it’s more or less the same). The gingerdip had this wonderful combination between sesame oil and ginger. The sweet and sour chili gave this amazing sweet-hot touch!
I served the spring rolls with the dips, soba noodles and baked green beans. The soba noodles were the perfect dish to accompany the green beens bake in onion (after boiling the beans) and made an excellent side dish.
It’s not because it’s autumn we can’t enjoy a good, hot spring roll!