Skip to main content
Link copied. Share it on your favorite social network!

ImpossibleTM Vietnamese Deep Fried Spring Rolls

by
START COOKING!
Skillet icon
  • 6

    Servings
  • Not Too Tricky
  • 14

    Ingredients
  • 25 min

    Preparation
  • 30 min

    Cooking
  • 55 Total Time

    Total Time

Let's cook Impossible Vietnamese Deep Fried Spring Rolls!

14 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Pack Impossible™ Beef Made From Plants
  • 1 Small Carrot, peeled
  • 2 Cloves Garlic, minced
  • 1 Clove Shallot, minced
  • 2 Ounces Vermicelli
  • 24-30 Vietnamese Rice Paper Sheets
  • 5 Cups Oil for Deep Frying
  • 3 Teaspoons Soy Sauce
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1/4 Cup White Vinegar
  • 2 Tablespoons Sugar
  • 1 Tablespoon Garlic, minced
  • 1 Teaspoon Red Chili, thinly sliced
6 steps
  1. PREP THE INGREDIENTS

    Ingredients used

    • 1 Small Carrot, peeled
    • 2 Ounces Vermicelli

    Slice carrot into thin strips. Soak the vermicelli with hot water for 5-10 mins. Drain off excess water and use scissors to cut the vermicelli into small sections.

  2. MAKE DIPPING SAUCE

    Ingredients used

    • 1/4 Cup White Vinegar
    • 2 Tablespoons Sugar
    • 1 Tablespoon Garlic, minced
    • 1 Teaspoon Red Chili, thinly sliced

    To make the chili vinegar sauce, place all the sauce ingredients into a glass container, mix well and set aside.

  3. MIX THE FILLING

    Ingredients used

    • 1 Pack Impossible™ Beef Made From Plants
    • 2 Cloves Garlic, minced
    • 1 Clove Shallot, minced
    • 3 Teaspoons Soy Sauce
    • 1 Teaspoon Salt
    • 1 Teaspoon Sugar

    Place Impossible Beef, shredded carrot, garlic, shallots and vermicelli in a large bowl. Add in the seasoning and mix until well combined.

  4. ASSEMBLE THE SPRING ROLLS

    Ingredients used

    • 24-30 Vietnamese Rice Paper Sheets

    To assemble the spring rolls, place a sheet of rice paper on a plate. Using a small brush, dip it with water and brush both sides of rice paper until slightly softened. Place 2-3 tbsp of filling in the centre. Fold the left and right sides towards the centre of the rice paper, fold the bottom and roll it tightly. Repeat with the rest of the ingredients.

  5. FRY THE SPRING ROLLS

    Ingredients used

    • 5 Cups Oil for Deep Frying

    Preheat oil to 95C in a large pot over medium heat. Deep fry spring rolls for 5-7 minutes until golden or until internal temperature reaches 71C (deep fry 6-8 spring rolls at a time in batches). Transfer spring rolls to a paper towel to soak off excess oil.

  6. SERVE AND ENJOY

    Serve with prepared chili vinegar sauce for dipping.