Vegan spring roll recipe

Vegetable spring rolls are a classic recipe for Chinese gastronomy and consists of filling sheets of special vegetable dough cut into julienne, sometimes adding meat as an extra ingredients. Currently in all supermarkets we can find original spring rolls that can save us a lot of preparation and cook Spring home vegans stuffed with col, carrot and onion with textured soy meat marinated in tamari vinaigrette with basil. You will love the taste of these vegetarian spring rolls and also, you can freeze them for your future meals.

Ingredients to make vegan spring rolls:

1. soak the textured soy in a container with the tempered vegetable broth for about 20 minutes and then drain it well with your hands to remove excess fluid.

2. Put the textured soy in a bowl, add a good stream of soy sauce, garlic powder and very finite chopped basil. Remove well and let stand while you make the other home spring roll preparations.

3. Cut the Chinese colt and the onion in Juliana, and the carrot.

4. In a mixture bowl all the vegetable with the soy buds, a pinch of salt and the textured soy with the vinaigrette.

5. Place a spring roll mass on the rhombus-shaped countertop. Fill in the bottom with several tablespoons of the filling. Start winding the sheet and when you arrive half it bend the edges of the sides inward and continue rolling. Moisten the upper edge with a water to stick well and close correctly. Repeat the same operation to form all spring rolls for vegans.

6. Heat a pan greased with oil and kitchen the rolls until they are well golden on all sides. You can also cook the spring rolls in the baked until they are brown and crispy if you prefer to be lighter.

7. Serve vegan spring rolls accompanied by a garnish of varied vegetables or salad, and complete your Asian menu entering my blog target = _blank relic = NOFOLWVEGSPIRATION and choose the recipe you like best.