Page 82 - Vegan Food & Living (February 2020)

Weekend R E C I P E S

This recipe and the
caulifl ower steaks
on page 83 are taken
from The Vegetarian
Cookbook, published
by DK. (RRP £12.99)
DK.com This book
contains non-vegan
recipes.

Chinese rolls

By DK
Makes 24 | Prep 30 mins plus chilling | Cook none | Calories 259 (per 4 rolls)
24 rice paper wrappers, a handful of fresh 1 Fill a large bowl with cold water and 5 Fold the edges in and continue
about 22cm (8½in) basil leaves add the rice paper wrappers one at rolling until it is good and tight.
a large handful of a handful of fresh a time. Repeat with all of the remaining rice
mixed leaves mint leaves 2 Pat with your hands until they start paper wrappers.
200g (2 cups) beansprouts FOR THE SAUCE to feel just pliable; don’t soak too 6 Put all the ingredients for the dipping
2 red peppers, deseeded 4 tbsp dark soy sauce long or they will tear. Place the sauce into a bowl, mix well and
and sliced into fine strips 2 garlic cloves, paper wrappers on a damp, clean serve with the rolls. When ready to

serve, carefully slice each roll in half
tea towel.

2 carrots, peeled and finely chopped and arrange on a large plate with

sliced into fine strips 1 small red chilli, 3 Top each wrapper with a few leaves the dipping sauce.

a bunch of spring onions finely chopped first, then top with some of the
beansprouts, peppers, carrots, spring
(scallions), trimmed, 1 tbsp finely chopped onions and cucumber. Sprinkle over

halved, and finely fresh ginger a few herbs.
sliced lengthways
2 tsp golden caster sugar 4 Bring the bottom of the wrapper up
1 cucumber, halved over the filling and roll tightly.
lengthways, seeds juice of 1 lime
removed and sliced into 1.6g 0.3g 0.81g 10.5g 5.3g

fine strips Total fat Saturates Salt Sugar Protein
82 VEGANFOODANDLIVING.COM