Vegetable spring rolls {vegan – sans gluten}

L’automne, les courges, the mushrooms, les coings, les marrons… tout ça c’est bien, mais pour changer un peu j’avais envie de vous emmener avec moi en Asie pour revisiter un classique en version végétale. J’ai nommée les nems de légumes qui rentrent, selon moi, pas mal dans la catégorie confort food dont on a clairement tous besoin en ce moment ! Oui parce que bon, ce qu’on mange nous appartient et la nourriture c’est quand même le nerf de la guerre, le truc indispensable au moral quoi ! En plus les nems de légumes ça se mange avec les doigts, so I give it to you in a thousand children love it (besides it being fried, hey let's not hide it !),

so here the vegetable nems are clearly adopted !

So yes it is clearly the kind of dish that we will not cook every day, it takes a while to do, but you can make a larger batch and freeze them raw (or the quantity given if you are alone, hein, unless you want to eat spring rolls until Easter !). The technique will then consist in frying them still frozen, life is still beautiful !!! To be eaten rolled in a salad leaf with mint leaves inside and your favorite sauce (I didn't say mayo or ketchup huh !!!) and why not accompanied by fried rice if ever you are very hungry.

Vegetable spring rolls {vegan – sans gluten}

FOR ABOUT 20 SPRING ROLLS

20 rice paper for spring rolls
100 g soy vermicelli (or later)
2 carrots
2 small onions
20 g dried black mushrooms
2 dried shiitake
3 cloves of garlic
1 handful of mung bean sprouts
Salt and timut pepper
1 tablespoon of tamari
Vegetable oil for frying

Start by preparing the stuffing, to do this, rehydrate the mushrooms in boiling water for 10 minutes.
Put the vermicelli to soften 5 minutes in boiling water.
Cut the carrots into fine julienne.
Chop the garlic cloves, Finely chop the onions and sauté in a pan with a drizzle of oil for 5 minutes. Add the rehydrated and chopped mushrooms and continue 2 minutes.
Take off the heat and add the mung bean sprouts, the carrots then the vermicelli and mix.
Season with salt, timut pepper to taste and add the tamari then mix again.
Prepare a bowl of hot water, then quickly dip a sheet of rice in it and spread it on a kitchen towel.
Garnish with stuffing on the edge, roll tight and fold the sides while continuing to roll. Repeat the operation until the stuffing is used up. (or pancakes !).
book cool at least 30 minutes before frying them in cooking oil.
Serve with spring roll sauce, lettuce and mint