Soya Spring Rolls
Soya Spring Rolls are the ultimate crowd-pleaser, perfect for both seasoned pros looking for a new spin on a classic and anyone seeking a quick and easy snack. This twist on the classic spring rolls recipe packs a protein punch with savoury soya chunks wrapped in crispy rice paper.
Time
40 Mins
Serves
2-3 person
What goes into making Soya Spring Rolls?
- 1 Cup Water
- 1 Cup Soya Mini Chunks
- Oil
- 2-3 Cloves Garlic (Grated)
- 1 Inch Ginger (Grated)
- 2 Green Chillies (Chopped)
- 1 Small Onion (Chopped)
- 1 Cup Red Bell Pepper (Sliced)
- 1 Cup Green Bell Pepper (Sliced)
- 1 Cup Yellow Bell Pepper (Sliced)
- ½ Cup Cabbage (Shredded)
- 1 Tbsp Pepper Powder
- 1 Cup Boiled Noodles
- 1 Tbsp Schezwan Noodles
- 1 Tbsp Soya Sauce
- 1 Tbsp Vinegar
- 2 Tbsp Spring Onion
- Spring Roll Sheets
- Cornflour
- Salt (To Taste)
Shop the ingredients
How to make Soya Spring Rolls?
Bring a pan of water to a boil on the stove and add a pinch of salt. Once the water is boiling, add the soya chunks to the pan. Let them cook for 5-6 minutes.
After they’re cooked, remove the soya chunks from the boiling water and put them in a bowl of plain water. Squeeze out the extra water from the chunks.
Heat oil in a pan and add garlic, ginger, green chillies, onion, bell peppers, cabbage, salt and pepper powder. Mix well and cook for a minute.
Add the boiled noodles, schezwan sauce, soya sauce, vinegar, and spring onion. Combine thoroughly.
Add in the prepared mini soya chunks and mix well. Take off the heat and set aside.
Prepare the spring roll sheets with a cornflour slurry on all sides to help seal the rolls.
Add the soya spring roll mixture on one side of the sheet.
Fold in the two sides and tightly pack the filling into a little pocket. Then roll it forward into a spring roll.
Heat oil in a deep-bottomed pan and fry the spring rolls. Remove them from the oil when they turn light brown.
Serve these Soya Spring Rolls hot with ketchup or your favourite dipping sauce.
Shop the ingredients
