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 OF LEMONGRASS VERMICELLI YOU NEED
for the spring rolls
10-15 small sheets of spring roll pastry
1 cup cabbage
1 carrot
piece of ginger, peeled
1/2 onion, peeled and minced
1 tablespoon soy sauce
some Thai Basil
for the “beef”
1 cup soy protein flakes (40 g)
1/4 cup BBQ-sauce (60 ml)
1 tablespoon steak seasoning
for the vermicelli
7 oz rice-vermicelli (200 g)
plant oil
1 organic lime
1 teaspoon maple sirup
1/4 cup of soy sauce
two stalks lemongrass
piece of ginger, peeled
1/2 onion, peeled and minced,
1 garlic glove
carrot
thai basil
for garnishing
some Thai-Basil
fried shallots
sweet chili sauce
HOW TO MAKE THE LEMONGRASS VERMICELLI
Thaw spring roll pastries according to instructions, put on a plate and cover with a damp tea towel.
Mix some of the Thai-basil, 1/2 onion, 1 piece of ginger, 1 carrot and the 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 some water, 1 teaspoon maple sirup, the squeezed lime and lime zest in a bowl, then add the vermicelli.
Drain soy protein and rinse cold, squeeze, and mix with 1/4 cup BBQ sauce and 1 EL steak seasoning. 
Apply oil to spring rolls and bake them for 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 chop up.
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.
Ingredients
- for the spring rolls
- 10-15 small sheets of spring roll pastry
- 1 cup cabbage
- 1 carrot
- piece of ginger, peeled
- 1/2 onion, peeled and minced
- 1 tablespoon soy sauce
- some Thai Basil
- *
- for the "beef"
- 1 cup soy protein flakes (40 g)
- 1/4 cup BBQ-sauce (60 ml)
- 1 tablespoon steak seasoning
- *
- for the vermicelli
- 7 oz rice-vermicelli (200 g)
- plant oil
- 1 organic lime
- 1 teaspoon maple sirup
- 1/4 cup of soy sauce
- two stalks lemongrass
- piece of ginger, peeled
- 1/2 onion, peeled and minced,
- 1 garlic glove
- carrot
- thai basil
- *
- for garnishing
- some Thai-Basil
- fried shallots
- sweet chili sauce
Instructions
- Thaw spring roll pastries according to instructions, put on a plate and cover with a damp tea towel.
- Mix some of the Thai-basil, 1/2 onion, 1 piece of ginger, 1 carrot and the 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 10-15 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 some water, 1 teaspoon maple sirup, the squeezed lime and lime zest in a bowl, then add the vermicelli.
- Drain soy protein and rinse cold, squeeze, and mix with 1/4 cup BBQ sauce and 1 EL steak seasoning.
- Apply oil to spring rolls and bake them for 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 chop up.
- 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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