Maille Vegan Fresh Spring Rolls - Light & Crisp
- Preparation Time : 20 mins | Cooking Time : 5 mins | Makes 4 Servings
Having a party where your guests have different eating habits, or simply want to create a light healthier finger food snack? These vegan fresh spring rolls will be loved by everyone then and will do you proud.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 358.86 kcal |
| Total Fat | 9.25 g |
| Saturated Fat | 1.44 g |
| Sodium | 548.53 mg |
| Dietary Fiber | 4.68 g |
| Sugars | 1.66 g |
| Protein | 13.66 g |
Ingredients List
- 14 spring roll wrappers
- 20 g mint leaves
- 20 g coriander leaves
- 200 g firm tofu
- 100 g dried rice vermicelli noodles
- 1 avocado thinly sliced
- 1 tbsp Maille® Dijon Original Mustard
- 100 ml hot chilli sauce
- 2 tbsps rice vinegar
- 1 crushed fresh garlic
- 1 tbsp Maille® Hot Honey Dijon Mustard
DIRECTIONS
-
Cut the tofu into 1cm strips and fry in a hot pan until slightly coloured, smear with the mustard and set aside.
-
Fill a large bowl with Lukewarm water, dip 1 rice paper very carefully and gradually for about 5 seconds, until little soften, lay each rice paper on a clean wet cloth.
-
Separate all remaining ingredients evenly between the 14 wet rice papers
-
Fold uncovered sides of the rice papers inward engulfing the ingredients , then tightly roll the rice paper bottom upwards and hold for a few seconds until they stick, if the end doesn’t stick enough apply a few drops of water with your fingers
-
Add all ingredients to a saucepan and bring to a simmer, remove from the heat and allow to cool.
