• 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup sugar (brown/white)
• 1 tsp sea salt
• 1 1/2 tbs corn starch + 2 tbs water (making a corn starch slurry)
• 1 tbs ketchup • 8 bird's eye chilies, chopped
• 6-8 cloves of garlic, chopped
🤤
Making the sauce:
1. Combine all the ingredients (except for the slurry) in a sauce pan and bring to a boil, turn the heat to medium-low and simmer for 7 minutes before adding corn starch slurry.
2. Mix well and transfer the sauce to a container, leave to cool.
🌱
Spring rolls: 👇
• 8 vegan spring roll wrappers • 100 g carrot, thinly sliced into strips
• 50 g mushrooms, chopped
• 100 g leek, chopped
• 300 g cabbage
• 1 tsp sea salt
• 1 tbs light soy sauce
• 1 tbs coconut oil + more coconut oil for frying 😍
Instructions:
1. Stir fry leek with coconut oil for about 20 seconds on medium heat before adding carrot and cabbage, season with salt. (Salt will help squeeze out moisture)
2. Continue to stir fry until the vegetables begin to soften. (5-6 minutes)
3. Add chopped mushroom and soy sauce. Stir fry until the liquid from vegetables has evaporated. This could take about 3-5 minutes.
4. Transfer the filling to a plate or a bowl where you let it cool before begin wrapping.
5. Once the filling is ready, wrap it up like shown in video. I use Sweet Chili Sauce instead of egg wash, for an apparent reason.
6. After that, fry the spring rolls in hot oil or bake at 375 for about 15-20 minutes or until golden brown. Serve with Sweet Chili Sauce.
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