Vegan Rainbow Spring Rolls Food
VEGAN RAINBOW SPRING ROLLS
Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce
Provided by Sophie Godwin - Cookery writer
Categories Buffet, Canapes, Side dish, Starter
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don't leave it too long or you'll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
- Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
- To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.
Nutrition Facts : Calories 40 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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- Place a single wrapper on a flat surface so that a corner is facing toward you. (Cover the remaining wrappers with a damp kitchen towel to prevent them from drying out).
- Fill a pot with oil until it’s 2-3 inches deep. Heat the oil over medium heat until it reaches 365°F (185°C) (or until the oil sizzles when you test with a chopstick). Gently, add the spring rolls one at a time, frying in small batches. Carefully, roll them in the oil so they cook evenly, about 3-5 minutes or until golden brown. Transfer them to a plate lined with paper towels.
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