Method
  • Step 1
    In a large bowl hydrate the mince with the hot water then leave to hydrate for 20 minutes.
  • Step 2
    Pre heat a large frying pan with a 10m of rapeseed oil, once heated add the shallots, ginger and garlic. Cook until they all become fragrant and have a slight caramelisation.
  • Step 3
    Add the marmite, tomato puree and sweet chilli puree and cook for 3 minutes until it becomes sticky and thick.
  • Step 4
    Add the Hydrated mince and 100g of water and mix everything together then cook for 2 minutes.
  • Step 5
    Add the bean sprouts then cook for 3 minutes followed by the coriander and noodles.
  • Step 6
    Remove the mix from the heat then allow to completely cool before using in the next step.
  • Step 7
    When the mix is cooled get the spring roll wrappers out and place with the bottom point facing towards you.
  • Step 8
    Place a large spoonful of the mix into the centre of the pastry.
  • Step 9
    Fold the bottom point over the mix then fold both corners into the centre of the pastry.
  • Step 10
    Lightly wet the top corner of the pastry then role the spring roll tightly finishing at the point.
  • Step 11
    Repeat the process until all the mix has been used.
  • Step 12
    Place the Spring rolls into the fridge.
  • Step 13
    Pre heat an oven to 200°C.
  • Step 14
    Place the Spring rolls onto a lined baking tray and lightly brush the rolls with a little bit of oil.
  • Step 15
    Bake the Spring rolls for 15-20 minutes or until golden and crispy.
  • Step 16
    Mix the Vegan mayo, sriracha sauce and lime juice together and serve along side the hot spring rolls.
Ingredients
  • 200g
    Hemp and pea protein mince
  • 400g
    Water for hydrating mince
  • 30g
    Grated fresh ginger
  • 60g
    Grated fresh garlic
  • 150g
    Small diced shallots
  • 20g
    Marmite
  • 100g
    Sweet chilli sauce
  • 10g
    Tomato puree
  • 100g
    Water
  • 25g
    Coriander (finely chopped)
  • 100g
    Bean sprouts
  • 100g
    Vermicelli noodles
  • 1 pack
    Spring roll wrappers (if you can’t find this use filo pastry)
  • 100g
    Vegan Mayo
  • 30g
    Sriracha chilli sauce
  • 5g
    Lime juice

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