Vegan spring rolls with sunflower mince
Crispy, spicy, irresistible! These vegan spring rolls with sunflower mince are bursting with flavor—Asian-inspired, homemade, and simply delicious! Sun-kissed, pan-cooked to perfection! 🌻🥢
A juicy vegetable filling, aromatic spices, and the perfect crunch make them an absolute highlight—whether as a snack, appetizer, or main course. And the best part? They're not only incredibly delicious, but also 100% vegan! Dip, crunch, and enjoy!
Video zum Rezept
So einfach geht’s
Verwendete Produkte
Zutaten
- 150 g white cabbage
- 1 onion
- 1 piece of ginger
- 1 carrot
- 6 mushrooms
- 2 tbsp sesame oil
- 100 g mung bean sprouts
- 76 g sunflower mince
- 200 ml vegetable stock
- 2 tbsp soy sauce
- 1 tsp chili flakes
- 1 tbsp agave syrup
- 1 tsp cumin
- coriander
- 50 g glass noodles
- Salt Pepper
- Filo/spring roll dough
- Frying oil
Zubereitung
1
Finely slice the cabbage and onion, dice the ginger, slice the carrot, and dice the mushrooms. Heat 2 tablespoons of sesame oil in a pan and sauté the vegetables for a few minutes.
2
Add mung bean sprouts, sunflower mince, vegetable stock, soy sauce, chili flakes, agave syrup, cumin, and chopped coriander. Simmer over medium heat until the liquid has evaporated. Soak the glass noodles, drain, and mix into the mixture. Season with salt and pepper and let cool thoroughly.
3
Place 2 tablespoons of filling onto the top third of each sheet of dough. Moisten the edges with water, fold in the sides, and roll tightly.
4
Fry the spring rolls in hot oil until golden brown on all sides. Serve with soy sauce or sweet chili sauce.