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!