Preparation time: 45 min
Difficulty: medium
Servings: 4 servings
Ingredients:
- VERDINO PLANT-BASED MINCE – 2 PCS (400 G)
- FROZEN RICE WRAPPERS – 1 PACK
- SHIITAKE MUSHROOMS – 30 G
- SPRING ONIONS – 1/2 BUNCH
- WATER CHESTNUTS – 100 G PACK
- BABY COS LETTUCE LEAVES – 100 G
- GINGER – 5 CM
- GARLIC – 6 G (2 CLOVES)
- BAMBOO LEAVES – 4 PCS (FOR DECORATION)
- OIL FOR FRYING – 500 ML
- SESAME OIL – 50 ML
- SOY SAUCE – 100 ML
- FRESH BASIL – 10 G
- FRESH MINT – 10 G
Sauce:
- SOY – 150 ML
- MIRIN – 150 ML
- SESAME OIL – 50 ML
- SESAME SEEDS – 2 G
- RED CHILLI PEPPERS – 1 PCS
- SPRING ONIONS – 1/2 BUNCH
Cooking the filling:
1. In a bowl with warm water, hydrate the shiitake mushrooms until soften, remove the stems, and finely chop the caps.
2. Chop the Chinese chestnuts and add over the shiitake mushrooms in a stainless-steel bowl. Add the plant-based mince over the mushrooms and chestnuts.
3. Slice the spring onions in rounds and add over the plant-based mince mixture together with finely-chopped ginger and garlic.
4. Add soy and sesame oil to taste and mix well.
5. Unwrap the wrappers in a dampened towel to keep them fresh and avoid drying out.
6. Dampen the worktop in a little water and lay the wrappers on the table, one by one.
7. Add filling on each wrapper and roll. Then seal the corner with a bit of flour mixed with water.
8. Meanwhile, heat the oil in a frying pan over medium heat.
9. Cook the rolls until the wrapper becomes crispy and golden, transfer on a paper towel-lined plate.
Sauce:
10. In a bowl, mix soy, mirin, sesame seeds, sliced spring onions and finely-chopped red chilli peppers. Stir well and set aside until serving.
11. On a platter, arrange lettuce leaves, the rolls, mint and basil leaves and the sauce.
12. Serve the spring rolls wrapped in lettuce leaves, mint and basil, one leaf for each roll.
