Friday, January 14, 2011

Vegan Spring Rolls

Spring roll wrappers
Renkon (Lotus, Nelumbo nucifera)
Chinese cabbage
Shiitake mushroom
Soy sauce

*Sweet Chili Sauce
Pineapple juice
Soy sauce
Cornstarch (dissolved in cool water)

I found some leftover vegetables from the other recipes I've cooked last couple of days in the refrigerator so I simply transformed them quickly and easily into a vegan spring rolls. I think any vegetables can be used and the key ingredient here is Oatmeal because it absorbs excess water from vegetables well and also add some nice tender texture.

Stir fry all shredded or chopped vegetables until they have softened. Mix oatmeal and soy sauce then remove from the heat and let them cool (I would recommend to leave them overnight in the refrigerator to make flavors blend and soak taste well into oatmeal).

Wrap and roll vegetable filling into spring rolls then fry & roll them in oil until golden brown. Put Sweet Chili Sauce* over the spring rolls or serve it as the dipping sauce.

*Sweet Chili Sauce
Put vinegar, tabasco, pineapple juice and soy sauce in the sauce pan then stir and cook until boiling. Add cornstarch mixture slowly and stirring constantly until smooth and thickened.


No comments:

Post a Comment