These spring rolls, filled with veg and Quorn Sweet Chilli Mini Fillets, are influenced by Vietnamese versions that use rice paper wrappers for maximum crunch.
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Serves
4
Vegetarian Chicken Fillet
White Cabbage
Carrot
Shiitake Mushroom
Garlic Clove
Ginger
Soy Sauce
Shaoxing Wine
Sesame Oil
Salt
MSG
Ground White Pepper
Rice Vermicelli
Rice Paper
Mint
Vegetable Oil
Serves
4
Vegetarian Chicken Fillet
White Cabbage
Carrot
Shiitake Mushroom
Garlic Clove
Ginger
Soy Sauce
Shaoxing Wine
Sesame Oil
Salt
MSG
Ground White Pepper
Rice Vermicelli
Rice Paper
Mint
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Thinly slice your Quorn Sweet Chilli Mini Fillets and set aside.
Step 2.
Julienne your white cabbage and carrots. Slice your mushrooms into thin pieces. Add this all to a bowl and grate in garlic and ginger. Add soy sauce, Shaoxing wine, sesame oil, salt, MSG and white pepper. Give it a stir.
Step 3.
Pop your noodles in a heatproof bowl of boiling water, pop a lid on and let it cook for 2 mins.
Step 4.
Pop a slightly wet tea towel on the surface.
Step 5.
Assembly time. Dip your rice paper into hot water for just a few seconds, evenly coat it with water. Put a rice paper on the towel, add two or three slices of Quorn Sweet Chilli Mini Fillets, a small handful of mixed veg, noodles and some mint leaves. Roll them up by folding both sides over the filling, then rolling them up snugly.
Step 6.
Heat a pan with a good glug of oil. Once it is hot enough (around 180°C), pop three rolls in at a time and shallow fry until crispy. Turn them over to cook the other side too. Set aside on paper-lined trays until you’ve fried all of them, then repeat again to fry for a second time.
Step 7.
Serve with some fresh lettuce leaves and sweet chilli sauce. Enjoy!
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