How To Make Giant Spring Rolls Vegan Recipe, by Katy Beskow

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

 How to make giant vegan Spring rolls

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 10–12 minutes until the rolls are golden and crisp. Serve with the sweet chilli dipping sauce.
© Speciality Cooking Supplies Limited 2024


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