This are so delicious, better make enough!
Time 1 ½ hours Level Medium
Ingredients Vegan spring roll wrappers 1 spoon olive oil 1 cup thinly sliced oyster mushrooms (you can also use texturized soy) 1 grated carrot 1 thinly cut green onion 1 garlic glove, finely chopped 3 tablespoons hoisin sauce Salt and pepper to taste Oil for deep frying or baking ¼ cup milk 1 tablespoon chickpea flour Instructions
-In a shallow pan, heat up the oil and fry the garlic, carrot, onion and mushrooms until slightly crisp. Add the hoisin, salt and pepper and toss well.
-Beat the milk and chickpea flour together
-On a clean surface, lay the wrappers.
- Lay the wrap out flat. If you are using a round piece of dough, then you can lay it out any way you like. If you have a square piece, then lay it out like a diamond.
-Dip a pastry brush into milk and chickpea mixture and brush the two opposite sides of the wrap (top and bottom). This will help these parts of the wrap stick together when the time comes.
-Place the filling on the rolls. Place this on the sheet near the bottom and spread it out in a line. This line should be about 1/2 to 2/3 inches tall. Make sure that the line doesn't overflow off the sheet. You want to leave enough room on each side of the wrap that you can comfortably fold the wrap without the contents spilling out.
-Fold the left and right sides of the wrapper over the mixture. Just fold each side over until they just touch each other, or come close to touching each other, over the filling.
-Some people like to fold the top and bottom of the wrap first, and then tuck the sides over the top and bottom before they roll them.
-Fold the bottom of the wrap up over the filling. Be careful to tuck it under the front side of the mixture, the side away from you.
-Continue to fold the roll. When the line of mixture isn´t visible because it is under the sheet, fold the sides near the end of the line. Hold those down while you continue to fold. Make sure that you are folding with your hands in the middle of the line of mixture. -Once the folds on the side are covered up on the side, roll the sheet through. Your spring roll is now ready to cook!
-You can deep fry or brush with oil and bake until crispy and golden. Serve immediately.