BBQ Mushroom Spring Rolls

This vegan BBQ Mushroom Spring Roll recipe is absolutely everything.

Done in 1 hour

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Crunchy, spicy with the incomparable sweet and sour tang of BBQ sauce, these spring rolls are heaven on a plate. Enjoy!


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.

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Hugh Woodward

Hugh Woodward

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