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Maille Vegan Fresh Spring Rolls
- Prep Time: 20 MINS
- Cook Time: 5 MINS
- Total: 25 MINS
- Servings: 4
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.
Ingredients
- 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
For the sauce
- 100 ml hot chilli sauce
- 2 tbsps rice vinegar
- 1 crushed fresh garlic
- 1 tbsp Maille® Hot Honey Dijon Mustard
Preparation
For the sauce
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Add all ingredients to a saucepan and bring to a simmer, remove from the heat and allow to cool.
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Cut the tofu into 1cm strips and fry in a hot pan until slightly coloured, smear with the mustard and set aside.
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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.
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Separate all remaining ingredients evenly between the 14 wet rice papers
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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
