How To Make Giant Spring Rolls Vegan Recipe, by Katy Beskow
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Easy
I’m sure I don’t speak for just myself when I say that I want more than a bite-size spring roll. These large rolls are baked until they are crispy and golden, and are filled with hot, fragrant vegetables. Serve with a bowl of Sweet chilli sauce for dipping.
TIP: Stir-fried radishes have a similar crunch to water chestnuts, but are much cheaper to buy.
This recipe has been extracted from Thrifty Vegan by Katy Beskow (Quadrille, £18), Photography by Dan Jones
Ingredients for giant vegan Spring rolls
- 1 tbsp sunflower oil
- 2 carrots, peeled and shaved into ribbons using a vegetable peeler
- 8 florets of long-stem broccoli, tough ends discarded
- 4 radishes, finely sliced
- 2 spring onions, roughly chopped
- ¼ savoy cabbage, finely sliced
- 1 tsp Chinese five spice
- 1 tbsp light soy sauce
- 8 tortilla wraps
- 1 tsp sesame seeds
- Sweet chilli sauce (to serve)
How to make giant vegan Spring rolls
- Preheat the oven to 220ºC/425ºF/Gas 7. Heat a tablespoon of the oil in a wok over a high heat and stir-fry the carrots, broccoli, radishes, spring onions and cabbage for 1 minute. Spoon in the Chinese five spice and soy sauce and stir-fry for a further minute.
- Place a tortilla wrap on a flat surface and spoon in 1/8 of the hot vegetable mixture on the right side of the wrap. Fold the bottom and top in towards the centre approximately 3cm (1 ¼ in), then roll tightly from the right side to the left, rolling until it looks like a closed burrito. Repeat for the remaining giant spring rolls.
- Place the rolls on a baking tray, then use a pastry brush to brush the remaining oil over the top and sides of the rolls. Sprinkle with the sesame seeds.
- Bake for 10–12 minutes until the rolls are golden and crisp. Serve with the sweet chilli dipping sauce.
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