SAUTEED VEGGIE SUMMER ROLLS With mixed mushroom, coriander and chili
Ingredients: (makes 6 small rolls / serves 2) 2 cups mixed mushrooms 1 small red chilli 1 inch fresh ginger 1 tsp tamari or liquid aminos ½ packet of vermicelli noodles 6 small spring roll rice wrappers
Method: 1. Chop mushrooms lengthwise, finely chop chilli, ginger & coriander. 2. Heat a non stock pan on medium heat, add chilli, ginger & mushrooms 3. Add a dash at a time of either tamari or liquid aminos and sautee until tender 4. Cook vermicelli noodles as per packet instructions 5. Using a large bowl or a saucepan of warm water, place one sheet in for
approx 15 seconds or until just soft, remove and lay on a chopping
board. 4. Arrange a row of fresh coriander leaves along the centre of the rice
paper, follow with the mushrooms and rice noodles, making
sure to leave the top and bottom free 5. Fold ends in and roll up firmly to enclose filling and repeat with remaining rice paper and filling
It creates wonderfully juicy chunks of seitan which is exactly what you want! Nobody wants dry fried chicken!
Now the secret is the skin. You know those rice papers to make clear spring rolls? You can buy them dried in any Asian supermarket. You want to soak one in warm water until it becomes soft and floppy then lay it out on the side. Put a seitan chunk in the middle and wrap the sides around to cover the whole thing. Do this for all your chunks and set them to one side.
Next up you want to make the coating. I use plain flour mixed with various herbs and spices. I recommend smoked paprika, pepper, onion power, salt, and anything else that takes your fancy.
In a seperate bowl you want some classic yellow mustard, mixed with a bit of water and a couple of spoons full of the flour mix. You want it to make a creamy paste, not too gloopy, not too runny.
Then grab your wrapped seitan chunks, roll them around in the mustard mix, then transfer to the flour bowl and ensure the whole thing is covered. You can then pop them into the deep fryer for a minute or so until golden and crispy.
Enjoy hot or cold with ketchup or vegan mayo! The magic really is in the spring roll paper making the fake skin!
Rice paper, red pepper, carrot, sprouts, mungbeans, avocado, red onion and chicken cooked in garlic, chilli and pepper. I added apple cider vinegar and stevia to the pan after removing chicken to make a sweet chilli sauce.
It may seem a bit early for spring rolls to some but here in Texas it feels as if Spring has made an early entrance. As much as I love a good nip of winter I can’t say that I am not enjoying these 70 degree days and long hours of sunshine. I only wish that I had a bit more time to get out and enjoy it.
My husband and I are entering a short season of complete chaos with our schedules so I am trying to stock up on some easy recipes that are not only a breeze to make but will also be good for lunch on the go. These spring rolls have been some of my favorite. They offer a nice burst of freshness, flavor and energy when the day starts to take its wear.
Black Bean & Mango Spring Rolls + Spicy Peanut Sauce
8-10 rice paper spring roll wrappers, ( I found mine at Whole Foods)
2 cups of carrots, shredded
½ cup of cilantro, washed and de stemmed
1 mango, diced
1 ½ cups of cooked black beans
1 ½ tbsp of peanut butter or almond butter
2 tsp of sriracha
1 tsp of honey
½ tbsp of toasted sesame oil
a pinch of salt to taste
In a small saucepan over low heat, stir together the peanut butter, sriracha, honey and sesame oil until uniform. Adjust sweetness and spiciness to your liking. Add a pinch or two of salt to taste.
Stir black beans into the peanut sauce then set aside until spring roll assembly.
Prepare your workstation by laying out all of your ingredients, a damp dish towel, and a large bowl filled with warm water.
To assemble spring rolls: Working with one roll at a time, place one rice paper into the bowl of warm water, not allowing it to curl up on itself and hold it there for about 30 sec-1 minute or until it is soft.
Carefully lay the soft rice paper out on a damp dish towel.
Layer a few pinches of cilantro down the middle of the rice paper. Next layer a small handful of carrots on top of that then 2-3tbsp of the bean mixture. Top off with with some diced mango.
Fold the top and bottom ends over the filling, tuck the right flap over towards the left side then snuggly roll and secure the left flap on top of the right flap. ( pictured above)
Repeat steps 4-7 until you are out of ingredients.