LEMONGRASS VERMICELLI, BBQ SOY BEEF AND MINI SPRING ROLLS

Last year I went to Boston with my mom for Christmas, and for our holiday dinner we picked the vegan restaurant MyThai. This dish was the first thing I noticed on the menu and it kept it’s promise! Fragrant lemongrass and Thai-basil, spicy BBQ soy beef and crispy mini spring rolls!

I’ll leave out the tapioca bubble tea I had with it that made me giggle for the next four hours. Maybe next time …

Back home I got some lemongrass and a Thai-basil-plant so I could play around in the kitchen with my new favourite herbs and build my own version of the holiday dinner.

 FOR TWO SERVINGS YOU NEED:

10 small sheets of spring roll pastry
7 oz rice-vermicelli (200 g)
1 cup soy protein flakes (40 g)
1 cup cabbage
two stalks lemongrass
two pieces of ginger, peeled
1 onion, peeled and minced,
1 garlic glove
2 carrots, peeled
1 organic lime
1 Thai-Basil
1 teaspoon maple sirup
1/4 cup BBQ-sauce (60 ml)
1 tablespoon steak seasoning
soy sauce
plant oil
fried shallots
sweet chili sauce

WHAT TO DO:

Thaw spring roll pastries according to instructions, put on a plate and cover with a damp tea towel. Mix Thai-basil, onion, ginger, carrot and cabbage in a food processor* and season with one tablespoon soy sauce. Put one tablespoon of the mixture on a spring roll pastry, roll, fold side ends in. Apply a little water on one end to seal. Should make 10 spring rolls. Put soy protein in boiling water and simmer for 10 minutes. Prepare vermicelli according to instructions, rinse in cold water and mix with a little plant oil. Preheat oven to 350°F. For the sauce combine 1/4 cup soy sauce with water, maple sirup, squeezed lime and lime zest in a bowl, add the vermicelli. Drain soy protein and rinse cold, squeeze, and mix with BBQ sauce and steak seasoning. Apply oil to spring rolls and bake them for 12-15 minutes. Cut carrot to cherry blossoms if desired. Remove ends and hard outer leaves from the lemongrass and break the stalks to release the aroma, then cut into little rings. Heat a little oil in a pan and bake the soy protein until crispy. Heat oil in a second pan or wok, sauté onions, garlic, ginger, lemongrass and carrots. Flip soy protein in first pan. Pour vermicelli in second pan and add most of the Thai-basil, chopped, keeping some of it for garnishing.  Arrange Vermicelli with soy beef and spring rolls on a plate and serve with fried shallots, Thai-basil and sweet chili sauce.

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