Impossible™ Vietnamese Deep Fried Spring Rolls
6 Servings
14 Ingredients
55’ Total time=30’ Cooking + 25’ Preparation
Let's Get
14 Ingredients
- 1 package Impossible™ Beef Meat From Plants
- 1 Small Carrot, peeled
- 2 cloves Minced Garlic
- 1 cloves Shallot
- 2 oz Vermicelli Noodle
- 24-30 Vietnamese Rice Paper Sheets
- Oil for Deep Frying, 5 Cups
- Soy Sauce, 3 Teaspoons
- Salt, 1 Teaspoon
- Sugar, 1 Teaspoon
- 0.25 cup White Vinegar
- Sugar, 2 Tablespoons
- Garlic minced, 1 Tablespoon
- Red Chili, thinly sliced, 1 Teaspoon
How to prepare
Step 1: PREP THE INGREDIENTS
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.
Step 2: MAKE DIPPING SAUCE
To make the chili vinegar sauce, place all the sauce ingredients into a glass container, mix well and set aside.
Step 3: MIX THE FILLING
Place Impossible Beef, shredded carrot, garlic, shallots and vermicelli in a large bowl. Add in the seasoning and mix until well combined.
Step 4: ASSEMBLE THE SPRING ROLLS
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.
Step 5: FRY THE SPRING ROLLS
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.
Step 6: SERVE AND ENJOY
Serve with prepared chili vinegar sauce for dipping.
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