Deep-fried spring rolls
Vegan Hack
vegetarian
main course
easy
Joerg Lehmann and Risa Nagahama
Ingredients for 8 pieces
- 80 g TOMAMI Vegan Hack
- 15 g olive oil
- 135 ml ice-cold vegetable stock
- nutmeg
- pepper
- salt
- 8 Harumaki spring roll dough
- 60 g celery
- 2 sprigs parsley
- 70 g sauerkraut
- 40 g parmesan
- 1/2 tbsp wheat flour Frying oil
- 3 EL grainy mustard
- 1 1/2 tbsp maple syrup
Preparation
Mix 80 g TOMAMI Vegan Hack with 25 g olive oil, then add 135 ml ice-cold vegetable stock and mix thoroughly. Season well with nutmeg, salt and pepper. Leave to soak in the fridge for 30 minutes.
In the meantime, wash and dry the celery and parsley. Finely slice the celery and roughly chop the parsley. Grate the parmesan. Mix the grain mustard and maple syrup. Mix the wheat flour and 1/2 tbsp water in a small bowl.
Spread the mince, sauerkraut, parsley, parmesan and celery on the bottom third of a spring roll sheet.
third of a spring roll sheet. Fold the bottom corner of the spring roll sheet over the filling. Fold the right and left sides over the filling so that it does not fall out. Roll up the spring roll tightly, making sure that no air is trapped. Moisten a finger with the flour and water mixture and brush it over the edges of the tip; this acts as a kind of glue to seal the spring roll. Finally, roll up the tip.
Heat the oil to 170 degrees and prepare a draining rack (with a kitchen roll underneath). Fry the spring roll for 3-4 minutes until golden brown.
Serve the spring roll with the mustard dip.
