The raw beetroot in this dish adds a pleasant earthy flavour to the spring roll that offsets it from the typical spring roll flavours. You can use Chinese pancakes for this recipe as well, but they are not as flexible and do not stretch and bend as well as spring roll wrappers, which makes them easy to split. You can deep fry spring rolls for more even cooking, but oven baking them is a lot healthier.
Prep time: 20 minutes. Cooking time: 25 minutes.
2 tbsp sesame oil
1 can braised tofu, drained and finely sliced
1 medium carrot, peeled and finely julienned
2 cloves garlic
200g cooked rice
3 tbsp hoisin sauce
2 tbsp tamari
2 tbsp sweet chilli sauce
1 medium beetroot, peeled and grated
20-25 spring roll wrappers
Groundnut, or other flavourless oil for brushing.
Sign up to my newsletter and get a FREE 12 recipe copy of my cookbook Going Vegan
Preheat the oven to gas 6/200C/400F and brushing a baking tray with oil.
Heat the oil in a non-stick pan, or wok, and fry the tofu and carrots for about 8 minutes, until slightly crisp. Add the garlic and cook for another minute, then add the cooked rice. Cook the mixture for 4 minutes, stirring often to prevent sticking, then pour in the three sauces and continue cooking for another 2 minutes or so, until all the sauce is absorbed.
Put 1 ½ teaspoons of the mix onto a spring roll wrapper and place a teaspoon of grated beetroot on top of that. Roll the wrapper tightly, tucking in the sides, until you have a small triangle left at the end. Wet this with water and stick down to seal. Repeat this until all the filling is used, then place them on the baking tray and brush with oil. Cook in the oven for 15-20 minutes, until golden brown.
This crispy tofu with shitake mushrooms is a wonderful Chinese-inspired dish, using wedges of tofu that have been drained for at least a few hours. I actually drained mine overnight in a tofu press kept in the fridge. The dryer you can get it the better. I’ve used fresh shiitake mushrooms, which you can get
The falafel you buy in the shops doesn’t compare to the stuff you can make at home. In fact, once you start making it yourself, you’ll probably never want to buy it again. The combination of fresh herbs, spices and dried apricots, the bite of the lime zest, and the background nutty flavour coming from
This is a simple vegan chocolate brownie recipe for those who like a pure brownie with nothing else added. It’s a fantastic brownie to share with family and friends and will last a couple of days out of the fridge. I made brownie almost every day for 3 years in one restaurant I worked in,