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Vegan spring rolls with Chinese coleslaw and sweet chili sauce

Making spring rolls (1/2)

Hugo starts with the basics: the spring roll pastry. Make sure these are thawed before starting the dish.

Time for the carving. Peel (with a vegetable peeler) and grate the carrot Julienne (thin strings). Wash and cut the leeks and spring onions into strips as well. Then cut the shiitakes into thin slices. And peel and finely chop the garlic.

Grab the wok and heat a dash of oil over a fairly high heat. Put the chopped vegetables in the pan and stir-fry them. Peel and grate the ginger root.

As soon as the vegetables are well fried, add the chilies. Halve them, remove the seeds, cut them into thin strips and add them to the wok pan.

Bring a pan of water to the boil and cook the noodles in it. To do this, follow the directions on the packaging. Drain, rinse under cold water and drain the nests in a colander.

Make sweet chili sauce

You can make your own sweet chili sauce in just a few steps.

What you do: peel the garlic. Roughly chop the peppers, including the seeds. If you want a milder chili sauce, remove the seeds first. You also roughly chop the ginger. Put the ingredients together with a splash of water in the chopper. Mix it up!

Put the chili pepper mixture with the vinegar, the rest of the water, the sugar and a good pinch of salt in a saucepan. Let it reduce for about 10 to 15 minutes on high heat. Is the sauce getting viscous? Remove it from the heat and let it cool.

Folding spring rolls (2/2)

Continue with the homemade spring rolls. Clean the bean sprouts by removing the hairy and dark colored ends. As soon as the vegetables are stir-fried, add the bean sprouts, soy sauce and noodles.

Get started with the spring rolls. Make one large square out of four thawed spring roll wrappers, overlapping the edges. Brush one edge of a spring roll sheet with water and place the next sheet on top.

Repeat for all four sheets. The water ensures that the spring roll wrappers stick together well. Then divide the filling into quarters and place a thick stripe of filling in the center of the square.

Fold the side of the spring roll sheet closest to you over the filling.

Then fold the sides inwards and roll it up tightly into a spring roll.

Moisten the ends of the spring roll wrappers and roll the edges together. Repeat the spring roll folding until you can serve enough spring rolls.

Once the spring rolls are folded, they can be fried. To do this, heat a good layer (1 to 2 cm) of oil in a large frying pan. Fry the spring rolls in batches for 3 to 4 minutes per side until golden brown and crispy. Let it drain briefly on kitchen paper.

Voilà, your homemade spring rolls are a fact!

Chinese cabbage-salad

Finally, Hugo makes a fresh Chinese coleslaw. Squeeze the lime over a bowl. Add the soy sauce and homemade sweet chili sauce. Mix the whole with a whisk. Finely chop the cabbage and mix it with the sprouts. Mix it with your (washed!) Hands. Finally, roughly chop the peanuts and sprinkle them over the salad.

Serve the spring roll with the salad. Enjoy!

Do you prefer to combine cooking and watching? Look here episode 13 via Videoland and see how Hugo makes vegan spring rolls with Chinese coleslaw and sweet chili sauce.


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