Spring Rolls

Asian-style rolls filled with cabbage, carrot, mushrooms and rice noodles seasoned with soy sauce and ginger, wrapped in yufka and fried until crisp. A hot vegan snack.

Ingredients

• 200 g yufka (Turkish thin pastry sheets)
• 200 g cabbage
• 120 g (1 medium) carrot
• 80 g mushrooms
• 40 g (3-4 stalks) green onions
• 100 g cooked rice noodles
• 20 g (1 tbsp) soy sauce
• 8 g (2 cloves) garlic
• 6 g fresh ginger
• 8 g (2 tsp) sesame oil
• 90 g sunflower oil (the amount absorbed during frying)

Instructions

1. 1

   Soften the rice noodles in hot water according to the package (about 35 g dry for 100 g cooked), drain and snip into 5-6 cm lengths. Thinly shred the cabbage, julienne the carrot, thinly slice the mushrooms and finely chop the green onions; grate the garlic and ginger.

2. 2

   Heat the sesame oil in a wok or large skillet over high heat; stir-fry the garlic and ginger for 30 seconds, then add the mushrooms and cook for 2-3 minutes.

3. 3

   Add the cabbage and carrot and stir-fry for 3-4 minutes, keeping them crisp; add the noodles, green onions and soy sauce and toss for 1 minute. Transfer to a sieve to drain and cool completely.

4. 4

   Cut the yufka into 12 squares of about 18x18 cm. Put a tablespoon of filling near one corner of each square, fold the corner over the filling, fold in the sides, roll up tightly and press the tip to seal.

5. 5

   Heat the sunflower oil in a large skillet over medium heat and fry the rolls seam side down in batches for 5-6 minutes, turning, until golden and crisp all over.

6. 6

   Drain on paper towels and serve hot.

Nutrition

Per serving