Vegan Spring Rolls with Sunflower Mince

Crispy, spicy, irresistible! These vegan spring rolls with sunflower mince are full of flavour – Asian-inspired, homemade & simply delicious!

Kissed by the sun, perfected in the pan! 🌻🥢

Juicy vegetable filling, aromatic spices and the perfect crunch make them an absolute highlight - whether as a snack, starter or main course. And the best part? Not only are they incredibly delicious, but they're also 100% vegan! Dip, crunch and enjoy!

Ingredients

• 150 g white cabbage

• 1 onion

• 1 piece of ginger

• 1 carrot

• 6 mushrooms

• 2 tbsp sesame oil

• 100 g mung bean sprouts

• 76 g sunflower mince

• 200 ml vegetable broth

• 3 tbsp soy sauce

• 1 tsp chili flakes

• 1 tbsp agave syrup

• 1 tsp cumin

• Coriander

• 50 g glass noodles

• Salt + pepper

• Filo/spring roll pastry

• Frying oil

Preparation

Cut the white cabbage and onion into fine strips, dice the ginger, cut the carrot into strips and the mushrooms into cubes. In a pan Heat 2 tbsp sesame oil in a pan and fry and the vegetables in it sauté for a few minutes.

Add the mung bean sprouts, sunflowerHACK, vegetable broth, soy sauce, chilli flakes, agave syrup, cumin and chopped coriander. All over medium heat simmer until the liquid has boiled away. Soak the glass noodles, drain and mix into the mixture. Season with salt and pepper and let cool well.

Place Each 2 tbsp filling place on the top third of a sheet of dough. Moisten the edges with water, fold in the sides and roll up tightly.

Fry until The spring rolls in hot oil fry until golden brown on all sides. Serve with soy sauce or sweet chili sauce.