These plant based spring rolls use simple veg – cabbage, carrots, courgette and spring onions but they are flavoured with the Korean Red Pepper Powder – Gochugaru.
shred all the veg with a coarse cheese grater, peel and finely chop the garlic and spring onions.
Gently sauté the veg to remove a lot of the moisture and to bring out the flavours as they reduce.
After 4 or 5 mins add 2 tablespoons of the Korean spice powder and stir and mix it in.
After a another 5 mins or gently frying and stirring, take off the pan and stir in 1 teaspoon of toasted sesame oil and 1 teaspoon of sea salt and then allow to cool.
Once the veg mixture is cooled , set up the wrapping station, with a plate of warm water, the bowl of cooled veg and the dried springroll rice papers (you need 2 per spring roll) . Plus a plate to put the spring rolls on once they are wrapped.
Begin by taking a dried rice sheet and soaking it in the warm water until its very soft and easy to use (can become a bit sticky) . Place on a board and place a tablespoon of mixture at the bottom end of the spring roll paper. Roll up the rice paper over the veg once and then fold in the sides of the paper and then continue to roll until its fully rolled. If you can’t fold in the sides, use less filling. Repeat with another rice paper so the roll has 2 rice papers holding it together.
Now repeat this process until you have enough spring rolls or used up all the veg.
Now put a tablespoon of oil into a frying pan and heat. Once it is hot enough to sizzle a little bit of veg its ready. Place the spring rolls gently into the pan and cook on one side until crispy brown. turn over and cook until the other side is crispy brown, turn the over on their sides and fry until cooked all over. Remove from the pan and place on kitchen paper to drain and to cool.
While they are cooling make a dipping sauce, I just put some soy sauce and lime juice into a bowl, but you could use other dipping ideas.
serve the spring rolls with the dipping sauce.
Korean Spiced springrolls
Equipment
- 1 box grater
- 2 plates
Ingredients
- 60 g carrot – one carrot
- 300 g white cabbage – half a small cabbage
- 200 g courgette
- 3 spring onions
- 2 cloves garlic
- 2 tbsp Gochugaru – Korean red pepper
- 4 tbsp olive oil
- 1 tsp sea salt
- 1 tsp toasted sesame seed oil
- 20 spring roll wrappers
Method
- shred all the veg with a coarse cheese grater, peel and finely chop the garlic and spring onions.
- Gently sauté the veg to remove a lot of the moisture and to bring out the flavours as they reduce.
- After 4 or 5 mins add 2 tablespoons of the Korean spice powder and stir and mix it in.
- After a another 5 mins or gently frying and stirring, take off the pan and stir in 1 teaspoon of toasted sesame oil and 1 teaspoon of sea salt and then allow to cool.
- Once the veg mixture is cooled , set up the wrapping station, with a plate of warm water, the bowl of cooled veg and the dried springroll rice papers (you need 2 per spring roll) . Plus a plate to put the spring rolls on once they are wrapped.
- Begin by taking a dried rice sheet and soaking it in the warm water until its very soft and easy to use (can become a bit sticky) . Place on a board and place a tablespoon of mixture at the bottom end of the spring roll paper. Roll up the rice paper over the veg once and then fold in the sides of the paper and then continue to roll until its fully rolled. If you can’t fold in the sides, use less filling. Repeat with another rice paper so the roll has 2 rice papers holding it together.
- Now repeat this process until you have enough spring rolls or used up all the veg.
- Now put a tablespoon of oil into a frying pan and heat. Once it is hot enough to sizzle a little bit of veg its ready. Place the spring rolls gently into the pan and cook on one side until crispy brown. turn over and cook until the other side is crispy brown, turn the over on their sides and fry until cooked all over. Remove from the pan and place on kitchen paper to drain and to cool.
- While they are cooling make a dipping sauce, I just put some soy sauce and lime juice into a bowl, but you could use other dipping ideas.
- serve the spring rolls with the dipping sauce.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).