VEGAN HIGH PROTEIN SPRING ROLLS

340 Kcal with 23 g Protein per serving

Ingredients (makes 1 large/2 medium servings)

Ingredients (makes 3 rolls - 1 serving )

1.5 tsp olive oil

4-5 shallots / 1 onion finely chopped

6-7 garlic finely chopped

3-4 red chilli (fresh or dry - both work) finely chopped

1.5 cups assorted sliced veg (I used red and yellow bell pepper, mushroom, baby corn, snow peas, but you can use anything you have - carrot, cabbage, beans, peas etc)

Handful of spinach leaves

50 grams green mung bean sprouts

75 grams thinly sliced tofu (paneer also works)

Salt, pepper and soy sauce to taste

3 rice paper (I used @realthaiindia )

Optional - edible flowers

For the dipping sauce, mix together equal parts 1.5 tbsp Schezwan Chutney, 1 tbsp peanut butter, a little honey and some warm water

Method

Method:

Sauté garlic, shallots, chilli in olive oil till golden.
Add the veg and sauté on high heat until half cooked.
Next add the spinach, sprouts and tofu and mix well for a few minutes.
Season with salt, pepper and soy sauce and set aside.
Dip the rice paper in cold water for a few seconds, lay it out in a flat surface for 15 seconds.
Place some filling in the centre (along with a few edible flowers - totally optional) and wrap it up completely.
Serve it immediately/ refrigerated along with the spicy sauce!