6
Servings- Not Too Tricky
16
Ingredients
20 min
Preparation35 min
Cooking55 Total Time
Total Time
Spring Rolls are typically an appetizer, but when stuffed with Impossible™ Burger, these spring rolls make a nutritious and filling main course. You’ll be working with taro for this recipe. If you’ve never cooked with taro before, there are a few things to keep in mind. You’ll want to buy a taro root that is firm and heavy. Avoid taro roots that have mold, blemishes, soft spots or wrinkling. The flavor of the taro root differs by size—the larger roots will be more fibrous and a bit mealy, with a sweet and nutty flavor; smaller taro roots are blander and moister. They are best used soon after buying them. If you’re making this dish in a day or two, don't store the taro roots in the refrigerator. Choose a cool dark spot in your cupboard or pantry. Be sure to wear gloves when peeling them. The flesh just under the peel will be sticky, bitter and irritating to your throat. Once you get them peeled and sliced, they are ready for the skillet, where their flavor will come alive. If this sounds a bit daunting, don’t worry. Taro will reward you. It melds well with Impossible Burger, and these spring rolls will quickly become a family favorite. The other big question you may have is: how exactly do I roll a spring roll? It’s the same basic principle as rolling up a burrito. Lay out the filling ingredients in a line on the wrapper, take the side closest to you and begin rolling. Then fold the sides over the roll and finish rolling, covering up the folded-in sides. Frankly, the best way to learn how to roll spring rolls is to watch burritos being assembled. It’s the same idea. It may take you one or two to get the hang of it, but pretty soon you’ll be an expert. Enjoy!
16 Ingredients
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- 1 Pack Impossible™ Beef
- 1/2 Pound Taro
- 1/2 Each Small Carrot
- 3 Shiitake Mushrooms
- 2 Cloves Garlic
- 30 Sheets Spring Roll Wrappers
- 1 Teaspoon Five Spice Powder
- 2 Teaspoons Cornstarch
- 3 Tablespoons Water
- 5 Cups Oil (for deep frying)
- 2 Teaspoons Soy Sauce
- 2 Teaspoons Vegetarian Oyster Sauce
- 1/2 Teaspoons Salt
- 1 Teaspoon Sugar
- 1 Teaspoon Sesame Oil
- 1/2 Teaspoon Ground White Pepper
PREP YOUR INGREDIENTS
Ingredients used
- 1/2 Pound Taro
- 1/2 Each Small Carrot
- 3 Shiitake Mushrooms
- 2 Cloves Garlic
Peel and clean the carrot, then cut lengthwise into thin shreds. Repeat with the taro. Prevent your hands from getting sensitive and itchy by keeping the surface of the taro dry and wearing gloves when handling the taro. Dice mushrooms into small pieces. Mince the garlic cloves.
MAKE THE FILLING
Ingredients used
- 1 Pack Impossible™ Beef
- 1 Teaspoon Five Spice Powder
- 2 Teaspoons Soy Sauce
- 2 Teaspoons Vegetarian Oyster Sauce
- 1/2 Teaspoons Salt
- 1 Teaspoon Sugar
- 1 Teaspoon Sesame Oil
- 1/2 Teaspoon Ground White Pepper
Heat 2 tablespoons of oil in a frying pan over medium high heat. Sauté minced garlic until fragrant and add in diced mushrooms, shredded taro and carrot. Stir fry for 5 minutes or until tender. Crumble in Impossible™ Beef and cook for 5 minutes until brown. Season the mixture with Five Spice Powder. Stir fry the ingredients until cooked through, add in the seasoning and mix well. Transfer cooked ingredients to a plate and let cool for 10 minutes.
ASSEMBLE THE SPRING ROLLS
Ingredients used
- 30 Sheets Spring Roll Wrappers
- 2 Teaspoons Cornstarch
- 3 Tablespoons Water
Combine the cornstarch and water. Place about 2-3 tablespoons of filling on one corner of the spring roll wrapper. Roll that corner over the filling tightly, then fold over the left and right side. Brush a little bit of cornstarch water along the edges and roll it tight to seal. Repeat until all the filling has been used up.
COOK THE SPRING ROLLS
Ingredients used
- 5 Cups Oil (for deep frying)
Heat oil to 180C, place spring rolls in and reduce to low heat. Deep fry until golden and transfer spring rolls to a paper towel to soak off excess oil.
SERVE, SHARE, AND ENJOY
Serve immediately with Thai Sweet Chili Sauce. Makes 4-6 servings.
