Sweet Chilli Quorn Vegetarian Spring Rolls

Name: Sweet Chilli Quorn Vegetarian Spring Rolls
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Cuisine: Asian
Ingredients: 2 packs Quorn Vegetarian Sweet Chilli Mini Fillets; [https://www.quorn.co.uk/products/quorn-vegetarian-sweet-chilli-mini-fillets]; [https://www.quorn.co.uk/products/quorn-vegetarian-sweet-chilli-mini-fillets]; ¼ white cabbage; 2 carrots; 100g shiitake mushrooms; 2 cloves of garlic; 2cm knob of ginger; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 2 tbsp sesame oil; 1 tsp salt; ½ tsp MSG; ¼ tsp ground white pepper; 2 nests of rice vermicelli noodles; 16 sheets of rice paper; Handful of mint; Vegetable oil

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Sweet Chilli Quorn Spring Rolls served with a side of sauce and lettuce leaves on a blue dish.

Who doesn’t love a spring roll? Our friends at MOB have made this delicious vegetarian spring rolls recipe - a super untraditional (but super delicious) take on a classic takeout order.

Filled with Quorn Sweet Chilli Mini Fillets and bursting at the seams with fresh ingredients, these tasty vegetarian spring rolls are influenced by Vietnamese versions that use rice paper wrappers for maximum crunch. Tastes best when shallow fried until golden and crispy. Enjoy!

Made by MOB

Fakeaway Recipes Vegetarian & Vegan Chinese Recipes Spicy Vegan & Vegetarian Recipes Vegetarian Recipes

Serves 4

30 mins

A Little Effort

Made with Quorn Vegetarian Sweet Chilli Mini Fillets

See product See recipes

High in Protein

Low in Saturated Fat

Gluten Free

Source of Fibre

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Ingredients

2 packs Quorn Vegetarian Sweet Chilli Mini Fillets
¼ white cabbage
2 carrots
100g shiitake mushrooms
2 cloves of garlic
2cm knob of ginger
2 tbsp soy sauce
1 tbsp Shaoxing wine
2 tbsp sesame oil
1 tsp salt
½ tsp MSG
¼ tsp ground white pepper
2 nests of rice vermicelli noodles
16 sheets of rice paper
Handful of mint
Vegetable oil

Method

Thinly slice your Quorn Sweet Chilli Mini Fillets and set aside.
Julienne your white cabbage and carrots. Slice your mushrooms into thin pieces. Add this all to a bowl and grate in garlic and ginger. Add soy sauce, Shaoxing wine, sesame oil, salt, MSG and white pepper. Give it a stir.
Pop your noodles in a heatproof bowl of boiling water, pop a lid on and let it cook for 2 mins.
Pop a slightly wet tea towel on a surface and then it’s assembly time.
Dip your rice paper into hot water for just a few seconds, evenly coat it with water. Put a rice paper on the towel, add two or three slices of Quorn Sweet Chilli Mini Fillets, a small handful of mixed veg, noodles and some mint leaves. Roll them up by folding both sides over the filling, then rolling them up snugly.
Heat a pan with a good glug of oil. Once it is hot enough (around 180°C), pop three rolls in at a time and shallow fry until crispy. Turn them over to cook the other side too. Set aside on paper-lined trays until you’ve fried all of them, then repeat again to fry for a second time.
Serve with some fresh lettuce leaves and sweet chilli sauce. Enjoy!