Vegan Foods

Spring Rolls with Vegetables by Rob Allison – Recipe | Vegetarian food and drink


EEven my grandma knows what a spring roll is, that’s how famous these crisp, joyful cigars are. They are also incredibly simple; so simple in fact that you can pretend to your kids that helping you prepare enough for your dinner is a fun way to spend the day. The rolls freeze very well when cooked, just make sure they cool completely before freezing them on a baking sheet lined with parchment paper. Serve hot or at room temperature with a sweet pepper sauce.

Makes 20 sofa-sized spring rolls
carrot 1, grated
spring onions 5, trimmed and thinly sliced
Garlic 4 cloves, finely diced
Red pepper 1, seeded and thinly sliced
White cabbage ¼, core removed and leaves very finely grated
bean sprouts 200g
Light soy sauce 2 tbsp
spring roll wrappers 5 (about 25cm x 25cm)
sunflower or vegetable oil about 1 liter, for frying
salt and freshly ground black pepper
sweet chili sauce to serve

Place carrot, spring onions, garlic, chili pepper, white cabbage and bean sprouts in a large bowl. Pour the soy sauce with a generous amount of salt and pepper. Mix the ingredients thoroughly with your hands.

Take one wrap at a time and place it on a cutting board. Use a sharp knife or scissors to cut the wrapper into 4 equal squares. Take a square and place a rounded tablespoon of the mixture in a line in the middle of the square, leaving a 2cm border at each end of the filling. With a damp finger or a pastry brush generously moisten the edges.

Start rolling your spring roll, bringing both ends back over the filling. With your fingers still holding the sides, use your thumbs to pick up the edge closest to you and fold up the filling. Tuck the edge under the pile of vegetables and roll the dough into a fully closed cigar shape. Repeat with the remaining squares of dough.

Heat the oil to 180 ° C in a heavy-bottomed saucepan or wok. If you don’t have a thermometer, you can tell when the oil is at 180 ° C by placing a cube of bread in it: the bread should be browned in about 30 seconds.

Gently dip a few spring rolls into the hot oil. Let them bubble for about 4 minutes, the time that the packaging is perfectly cooked, crispy and golden. Drain the rolls on paper towels to remove excess oil. Repeat with the remaining lots. Serve with a sweet pepper sauce.

From homemade takeaway by Rob Allison (Orion, £ 18.99)