LEMONGRASS VERMICELLI, BBQ SOY BEEF AND MINI SPRING ROLLS

picture of vegan Lemongrass Vermicelli, BBQ Soy Beef & 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. Ingredients in a food processor spring rolls ingredients Put one tablespoon of the mixture on a spring roll pastry, roll, fold side ends in. roll spring rolls step 1 roll spring rolls step 2 roll spring rolls step 3 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. ingredients for the sauce 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 a little oil to spring rolls Apply oil to spring rolls and bake them for 12-15 minutes. cut carrots into blossoms Cut carrot to cherry blossoms if desired. break lemongrass stalks Remove ends and hard outer leaves from the lemongrass and break the stalks to release the aroma, then cut into little rings. soy protein in pan 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.  vermicelli garnished Arrange Vermicelli with soy beef and spring rolls on a plate and serve with fried shallots, Thai-basil and sweet chili sauce.

MY TUTORIAL:

Aktivieren Sie JavaScript um das Video zu sehen.
https://youtu.be/Zc8qZgkR5DE

 

PRINT RECIPE:

LEMONGRASS VERMICELLI, BBQ SOY BEEF & MINI SPRING ROLLS

Yield: serves 2

Ingredients

  • 10 small sheets of spring roll pastry
  • 7 oz rice-vermicelli (200 g)
  • 1 cup soy protein (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

Instructions

  1. Thaw spring roll pastries according to instructions, put on a plate and cover with a damp tea towel
  2. 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, apply a little water on one end to seal. Should make 10 spring rolls
  3. Put soy protein in boiling water and simmer for 10 minutes
  4. Prepare vermicelli according to instructions, rinse in cold water and mix with a little plant oil
  5. Preheat oven to 350°F
  6. For the sauce combine 1/4 cup soy sauce with water, maple sirup, squeezed lime and lime zest in a bowl, add the vermicelli
  7. Drain soy protein and rinse cold, squeeze, and mix with BBQ sauce and steak seasoning
  8. Apply oil to spring rolls and bake them for 12-15 minutes
  9. Cut carrot if desired to cherry blossoms according to video
  10. Remove ends and hard outer leaves from the lemongrass and break the stalks to release the aroma, then cut into little rings
  11. Heat a little oil in a pan and sauté the soy protein
  12. Heat oil in a second pan or wok, sauté onions, garlic, ginger, lemongrass and carrots
  13. Flip soy protein in first pan
  14. Pour vermicelli in second pan and add most of the Thai-basil, chopped, keeping some of it for garnishing
  15. Arrange Vermicelli with soy beef and spring rolls on a plate and serve with fried shallots, Thai-basil and sweet chili sauce
https://flymetotheveganbuffet.com/lemongrass-vermicelli-bbq-soy-beef-mini-spring-rolls/

This is not a sponsored post.

PIN FOR VEGAN LEMONGRASS VERMICELLI WITH BBQ SOY "BEEF" & MINI SPING ROLLS

 

Do you like this recipe? You can pin it on pinterest by clicking the red button below.

 

 

 

VEGAN LEMONGRASS VERMICELLI WITH BBQ SOY BEEF & MINI SPRING ROLLS -RECIPE AND TUTORIAL MerkenMerken MerkenMerken MerkenMerken MerkenMerken MerkenMerken MerkenMerken MerkenMerken MerkenMerken MerkenMerken MerkenMerken MerkenMerken

MerkenMerken

MerkenMerken

MerkenMerken

MerkenMerken

MerkenMerken

MerkenMerken

MerkenMerken

MerkenMerken

Leave a Reply

Optionally add an image (JPEG only)