Vietnamese-inspired Vegan Beef Spring Rolls

Watch how to make it here 

 

Prep Time

15 min

cooking time

10 min

Servings

2

total time

25 min

Difficulty

Ingredients

1
*For the vegan beef*
2
12 oz vegan ground beef
3
1 shallots, finely diced
4
4 garlic cloves, minced
5
1 tbsp mushroom seasoning
6
1 tbsp vegan fish sauce
7
1 tsp black pepper
8
1 tbsp cornstarch
9
*For the sauce*
10
1 tbsp five spice powder
11
1 tsp paprika
12
1 tbsp vegan oyster sauce
13
1/4 cup annatto oil (or avocado oil)
14
*For everything else*
15
romaine lettuce
16
cucumbers
17
chives
18
pickled daikon radish and carrots
19
rice vermicelli
20
scallion oil
21
rice paper (22cm)

Cooking Instructions

1
1
Combine the vegan beef ingredients in a bowl. In a separate bowl, combine the sauce ingredients. Scoop out 2-3 tbsp of the vegan beef and shape into a log. Repeat until you have used up all the vegan beef.
2
2
Heat up a pan with 1 tbsp avocado oil. Transfer the vegan beef to the pan. Cook for 5 minutes on each side. Brush it with the sauce and cook for another minute on each side. Set aside.
3
3
2. 3. To assemble the spring rolls, begin with wetting the rice paper and then layer in the following order: rice vermicelli, scallion oil, lettuce, pickled veggies, and cucumber. Fold the sides and roll it halfway. Add the vegan beef and chives, and roll it all the way forward.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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