Spring Rolls

"From "Wolf and Lamb Animal Free Cooking". Highly recommended by my friend Jac who lent me this brilliant vegan cookbook. Spring rolls will taste good with anything as long as it is cut fine and you have a nice dipping sauce."
 
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photo by Missy Wombat photo by Missy Wombat
photo by Missy Wombat
photo by Missy Wombat photo by Missy Wombat
photo by Missy Wombat photo by Missy Wombat
photo by Missy Wombat photo by Missy Wombat
photo by Missy Wombat photo by Missy Wombat
Ready In:
1hr 10mins
Ingredients:
10
Yields:
60-80 rolls
Serves:
60-80
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ingredients

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directions

  • Break the vermicelli into 10 cm lengths and soak in hot or boiling water for about 30 minutes. Drain and mix with the other ingredients except the pastry and cornflour.
  • Mix the cornflour with about 4T of cold water. then quickly add about 4 times the amount of boiling water while stirring. This will form a gluey mass with which you can paste down the pastry.
  • Open one packet of pastry and carefully separate each sheet by peeling from the corner. Place them evenly over one another to prevent them drying. They become very stiff and crumble on drying so if there is a delay in using the pastry, cover the sheets with the wrapper in which they were sold.
  • Place a pastry sheet on the table in front of you so that one diagonal points at you.
  • Place a spoonful of mixture in the corner closest to you. Roll the sheet from the corner with the mixture on it about a third of the way up. Take the two side corners and fold them over to make an envelope before you continue rolling all the way up to the top.
  • Before you wrap the last corner, paste a little of the cornflour glue on the pastry. This prevents the pastry from unfolding if you deepfry the rolls. If you plan to shallow fry the rolls you don't need to use a cornflour mixture and can get away with a little water instead.
  • Deep fry or shallow fry the rolls in vegetable oil. If the rolls are only about 2-3 cm thick they do not need defrosting after being deep frozen. Fry until the pastry is crispy brown.
  • These freeze well, but make sure you put them in the freezer as soon as you can after you have made them in order that they don't go soggy and break apart.
  • Serve alone or with tomato or chilli sauce or wine sauce.

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RECIPE SUBMITTED BY

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
 
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