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Vegan spring rolls

Vegan spring rolls

Spring rolls (Chun Juan) derive their name from the traditional festival for which they are traditionally prepared: the Spring Festival (Chunjie), also known as Chinese New Year.

Preparation time: over 30 minutes

Ingredients for 20/25 spring rolls

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tsp salt
  • 2 tbsp sugar
  • 1 tbsp. garlic (chopped)
  • 30 g spring onions (chopped)
  • 30 g shiitake-mushrooms (sliced)
  • 300 g carrots (cut into sticks)
  • 500 g white cabbage (cut into sticks)
  • 25 spring roll sheets (you can easily find them frozen in any Asian grocery store)
  • 2 tbsp flour
  • 4 tbsp water

The crispy, golden rolls are said to symbolize gold ingots and bring prosperity in the coming year. What’s more, spring rolls are one of the most popular Chinese dishes worldwide, loved by adults and children alike: the perfect finger food idea when entertaining family and friends.

Preparation

Heat the wok oil in a medium-sized wok, add the garlic and fry for a few seconds. Add all the vegetables, continue stirring for a few minutes, then add the glass noodles (which you have previously soaked in water and drained), also add sesame oil, soy sauce, salt and sugar. Stir for a few more minutes until all the ingredients are well combined. Set aside and leave to cool. The filling must be cold when we make the spring rolls.

Mix flour and water in a cup, this is needed to fix the dough sheets. Now we are ready to roll! Take a spring roll sheet and place it on the table with one corner in front of you, place about 1 teaspoon of your vegetable filling on top and fold the sheet up twice. Then fold in the sides and roll it almost to the top and stick the end down with a little flour and water. Do this with all the other spring rolls.

You can fry your spring rolls in a deep fryer or in a large wok or even in a pan. Pour in 1 liter of peanut oil and heat until ready to fry (you can check if it’s ready by adding some flour to the oil). Fry 4-5 spring rolls at a time until golden brown. When they are ready, place them on kitchen paper to soak up excess oil. Serve hot, accompanied by a hot and sour dipping sauce.

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Tip:

You can easily prepare the sauce in advance by mixing a bottle of chili sauce sweet with a teaspoon of sambal olek for an extra spicy kick.

More delicious recipes from Nissara

by c21nmd

Foto von Lion Head

Lion's Head

Lion's Head

You can enjoy these pork meatballs on any day of the year. The meatballs get their name from their shape, which resembles a lion’s head. Lions are a very auspicious symbol in Chinese culture and stand for prosperity, power and strength.

Preparation time: over 30 minutes

Ingredients for 6 meatballs

Ingredients

Shan'shi ingredients

Additional ingredients

  • 600 g minced pork
  • 10 leaves chinese cabbage (Napa)
  • 100 ml chinese Shaoxing cooking wine (if not available, replace with cooking sherry)
  • 30 g shiitake mushrooms (sliced) (if fresh mushrooms are not available, dried mushrooms can be used by soaking them in water for 30 minutes and then squeezing them out)
  • 30 g spring onions (chopped)
  • 1 tbsp ginger
  • 1 tbsp garlic
  • 300 g corn starch
  • 1 egg white
  • 2 tsp. salt
  • 2 tbsp sugar

Preparation

Place the minced pork in a bowl with the garlic, spring onions, oyster sauce, 1 tbsp wok sauce, 1 tsp sesame oil, 50 g cornstarch, 1 tsp salt, 1 tbsp sugar and 1 egg white. Mix well with your hands until the mixture has a paste-like consistency. Use this paste to form your Lion’s Head meatballs. Traditionally, they are quite large, so prepare each meatball with a handful of paste, work it until it is firm and round, then toss it in the cornstarch until it is fully coated.

Fry them in the pan until they are golden brown and set aside.

Heat a pan over a medium heat and add the wok oil, garlic, ginger and shitake mushrooms and cook for one minute. Add cabbage leaves. Put the balls into the pot, add water, 1 tbsp sugar, 1/2 tsp salt and 1 tbsp wok sauce, cover with a lid and simmer for 3 minutes. Add the Shaoxing wine and cook for 10 minutes over a medium heat, then reduce the heat and cook for a further ten minutes.

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Tip :

Don’t forget to serve your lion’s head meatballs with a bowl of hot rice.

More delicious recipes from Nissara

by c21nmd

Foto von veganen Lion Head

Lion's Head vegan

Lion's Head vegan

They are the perfect choice for a Chinese New Year feast, but what if some of your guests and family members don’t eat meat? This vegan version of lion’s head with tofu, water chestnuts and cashew nuts will make everyone happy on Chinese New Year or any other celebration.

Preparation time: over 30 minutes

Ingredients for 6 vegan lion heads

Ingredients

Shan'shi ingredients

Additional ingredients

  • 300 g tofu (squeezed and chopped)
  • 150 g water chestnuts (chopped)
  • 150 g cashew nuts (chopped)
  • 30g shiitake mushrooms (sliced) (if fresh mushrooms are not available, dried mushrooms can be used by soaking them in water for 30 minutes and then squeezing them out)
  • 30g spring onions
  • 300 g corn starch
  • 100ml Chinese Shaoxing cooking wine (If not available, replace with cooking sherry)
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 10 leaves of cabbage
  • 500 ml water

Lion’s head meatballs derive their name from the famous Chinese lion statue that traditionally guards the entrance to the home and represents prosperity, strength and vitality.
They are the perfect choice for a Chinese New Year feast

Preparation

Wrap the tofu in a clean tea towel and squeeze out all the liquid with your hands. Chop the tofu and place it in a separate bowl. Chop the cashew nuts and water chestnuts and add them to the tofu along with the salt, sugar, soy sauce, sesame oil, spring onions and corn starch. Mix everything very well until you achieve a paste-like consistency. can be mixed with a blender.

Traditionally, Lion’s Head balls are quite large, so prepare each vegetable ball with a handful of paste, shape until firm and round, then roll in cornstarch until fully coated. Deep fry your vegan Lion’s Head until golden brown, remove from the oil and set aside.

Heat a saucepan over medium heat and add wok oil, garlic, ginger and shiitake mushrooms. Cook for one minute, then carefully add Chinese cabbage leaves to each side of the pot. Add the lion’s head meatballs to the pot, pour water, 1 tbsp sugar, 1/2 tsp salt, 1 tbsp soy sauce, cover the pot and simmer for 3 minutes. Add the Shaoxing wine and cook for another 10 minutes on medium heat, then reduce the heat and cook for another ten minutes.

You can serve your vegan lion’s heads in a bowl or simply transfer them to the pot you cooked them in. (a clay pot can be a good serving idea.)

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Tip :

Don’t forget to serve your Lion’s Head balls with a bowl of hot rice.

More delicious recipes from Nissara

by c21nmd

Bahn Gan (Vietnamesische Crème Caramel)

Bahn Gan (Vietnamesische Crème Caramel)

The Vietnamese can thank the French for introducing crème caramel into their kitchen. But we can thank the Vietnamese for adding coconut.

Preparation time: over 30 minutes

Ingredients for 8 portions

Ingredients

Shan'shi ingredients

Additional ingredients

  • 400 ml coconut milk
  • 200 ml Unsweetened condensed milk
  • 7 whole eggs
  • 3 whole eggs
  • 300 g Sugar
  • 1 l Water
  • 1/2 TL Salt
  • 1 cup freshly grated coconut

Dark, rich caramel and creamy coconut milk for this classic dessert with an exotic twist that is not only easy to make, but delicious whenever you want to impress your family and friends.

Preparation

Place 8 metal molds in a baking tray with a depth of 2 cm. Prepare the caramel by heating 200 g of sugar with 3 tablespoons of water in a small pan over a very low heat. When the sugar starts to get brown, remove it from the heat, pour it evenly into the aluminum molds and leave it to cool.

In a blender, add the eggs and egg yolks, coconut milk, all the condensed milks and 100g of sugar and blend until well combined. Divide this mixture evenly between the aluminum molds. Carefully pour 1 l of boiling water into the tray with the molds and place the tray in the oven at 160 °C for one hour. Remove from the oven and leave to cool. Then keep in the fridge for at least 30 minutes, or better, overnight, before serving.

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Tip:

To serve, scoop the pudding onto a plate using a bamboo stick and garnish with freshly grated coconut.

More delicious recipes from Nissara

by c21nmd