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.
Makes 20-25
Ingredients:
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

Method:
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.

Rhubarb and Blueberry Jam
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
Caramelised Red Onion Dip
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Pingback: Vegan Crispy Tofu with Shiitake Mushrooms - Richard Church UK