Impossible^TM Vietnamese Deep Fried Spring Rolls

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.

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.

MIX THE FILLING

Ingredients used

• 1 Package 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.

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.

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.

SERVE AND ENJOY

Serve with prepared chili vinegar sauce for dipping.