Vegan Spring Rolls

There’s simply no reason to buy frozen when you can make these crispy Vegan Spring Rolls fresh! There is a bit of work involved to put these yummy rolls together, but ask any of Sandy’s colleagues just how yummy they are!

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Yield: 48 spring rolls

Ingredients

• 8 dried shiitake mushrooms, finely chopped
• 10g black fungus (wild mushroom available at Asian groceries), roughly chopped
• 1 small onion (80g), finely chopped
• 1 small can water chestnut, finely chopped
• 100g carrot, shredded
• 1 can chick peas, mashed
• 150g firm tofu, mashed
• 50g shredded coconut
• 1 tbsp coconut oil
• 40g bean thread noodles, soak for 5 minutes in cold water and cut into 2cm pieces
• 2 tbsp soy sauce
• 2 tbsp chia seeds, soak in 100ml water
• ½ tsp sugar
• ½ tsp turmeric powder
• ⅛ tsp salt (or a good pinch)
• ¼ tsp garlic powder
• ¼ tsp pepper
• 48 medium (12½cm x 12½cm) spring roll wrappers with no egg
• 1 tsp cornstarch and 2 tbsp water for cornstarch glue

Instructions – Filling

1. Soak shiitake mushrooms and black fungus in separate bowls with plenty of boiling water for 30 minutes.
2. Soak black fungus in a bowl with plenty of boiling water for 30 minutes. Drain and finely chop.
3. Prep vegetables; remember to dry vegetables with kitchen towels whenever possible.
4. Cut the tofu into smaller chunks and mash it with your fingers in a large bowl. Using paper towels squash the tofu against the bowl to remove moisture. Leave bowl aside.
5. Drain water from shiitake mushrooms and squeeze out any liquid. Pat dry and chop. Repeat with black fungus.
6. Heat a non-stick frying pan on medium and add the oil. Sweat the onions until they start to golden.
7. Add the mashed tofu, shiitake mushrooms, and black fungus to the pan and fry for a few minutes. Add soy sauce, salt, and pepper. Continue stirring and cook off the moisture for at least five minutes. Set aside and allow cooling.
8. Put all ingredients in a large bowl, mixing well. Allow to sit for 15 minutes so that bean thread can soak up the liquid in the mixture.
9. Add the cornstarch and 2 tbsp of water into a small bowl. Microwave for 20 seconds or until it goes gooey.

Instructions – Rolling
See pictures below

1. Separate 10 or so spring roll wrappers at a time and put rest back into packaging. Do not separate them all at once because they will dry out.
2. Place a heaped teaspoon or a scant tbsp of filling in middle of wrapper. Spread filling out in a small log shape and compact it down with your fingers.
3. Fold side corners towards middle and press down around filling to make sure it is compacted.
4. Lift bottom corner over filling and roll tightly without squeezing filling out.
5. Finish roll with a bit of cornstarch glue on top corner to keep it together.

Instructions – Frying

1. Add enough vegetable oil to a pot so that the depth is at least 3 cm. Heat oil on medium heat.
2. Slide spring rolls into oil one at a time and be careful of splash back. Try not to overcrowd the pot with spring rolls.
3. Cook spring rolls until they are floating on top of oil and are a golden colour.
4. Remove with a slotted spoon or pair of tongs and drain on a rack. Do not let them cool on top of each other.
5. Repeat and serve immediately with your favourite dipping sauce.