Recipe – Vegan Mini Thai Spring Rolls

Another delicious dinner with a nice winter salad. Love the taste of the ginger, sesame, coriander,
spring onions and dipped into soy or sweet chilli sauce.. Yum !!!
Vegan Mini Spring Rolls
80g dried rice vermicelli
2 garlic cloves
1 carrot, grated
4 spring onions, finely chopped
1 Tbsp sweet chilli sauce
2 Tbsp grated fresh ginger
1 handful coriander
5 baby capsicum sliced thinly
1 1/2 Tbsp lime juice
1 Tbsp brown sugar
3 tsp sesame oil
1 Tbsp kecap manis (sweet, low sodium soy sauce)
20 x 130mm/5 inch spring roll wrappers
Rice bran oil (notable for its high smoke point of 232 °C/450F)
Vegan Mini Spring Rolls
Filling – put the vermicelli noodles in a bowl, cover with boiling water and leave to soak for 5 minutes
Drain well, then cut into short lengths and place in a larger bowl
Add the remaining filling ingredients and mix together well
Working with one wrapper at a time, spoon 1 tablespoon of the filling onto one corner on the diagonal.
Brush the edges with water and roll up diagonally tracking in the edges as you go
Repeat with the remaining filling and wrappers.
Fill the wok (We used an old small diameter pot so we used a small amount of oil and did not care if it
got damaged) heat the oil to 180C/350F.
Cook in batches for 3-5 minutes or until golden brown. Drain on paper towels.
Serve with sweet chilli sauce or kecap manis

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