BBQ Mushroom Spring Rolls
This vegan BBQ Mushroom Spring Roll recipe is absolutely everything.
Done in 1 hour
Serves 0
Ingredients
Spice rub:
2 tbsplight brown sugar
1 tspsmoked paprika
1 tspcayenne pepper
1/2 tspgarlic powder
1/2 tsp onion powder
1/2 tspcoriander powder
1/2 tspblack pepper
For the BBQ sauce:
100ml cider vinegar
50glight brown sugar
1 tbsp Dijon mustard
2 tspspice rub
& the rest!
5king oyster mushrooms, shredded
1 tbspvegetable oil
1carrot, finely chopped
1small chunk of cabbage, finely chopped
2 tspspice rub
around 6spring roll wrappers
Crunchy, spicy with the incomparable sweet and sour tang of BBQ sauce, these spring rolls are heaven on a plate. Enjoy!
Method
Begin by mixing together all the spices and set aside. You won't need all of it so save it to rub into something else - chopped aubergine, for example, or some tofu.
In a sauce pan, heat the vinegar, sugar, mustard and 2 tsp of the spice mix. Boil it down until you have a thick, glossy sauce. Set aside.
Heat the oil in a frying pan or skillet and add the shredded mushrooms. Fry them until softened, tangled and suspiciously pork-like. Stir through a few teaspoons of the spice mix.
Toss the carrot and cabbage through the mushroom mixture. Wet the spring roll wrappers and carefully roll in a few tbsp of the mushroom mixture, corner to corner, folding in the edges as you go.
Heat the oil to 170°C and fry in batches until crisp and delicious. Serve with the BBQ sauce.
