Corn Spring Rolls Recipe

Makes

20 spring rolls

Ingredients

2 glutinous or sweet corncobs, or sweetcorn
28g dried wood ear, or other, mushrooms, soaked and finely chopped
1tbsp chopped cilantro
200g tofu, finely crumbled with a fork
28g leek (white part only), finely chopped
1tsp sugar, plus 1tbsp for soaking rice paper wrappers
½tsp salt
1tsp vegetable or mushroom stock powder
pinch of freshly ground black pepper
20 rice paper or spring roll wrappers (15cm)
1tbsp lime juice, for soaking rice paper
480ml water, to soften rice paper
vegetable oil, for deep-frying
120ml vegan fish dipping sauce, for serving

Method

Using a knife shave corn kernels off cobs into a bowl and set aside. In a large bowl, combine mushrooms, cilantro, tofu, leek, 1tsp of sugar, salt, stock powder and pepper. Mix well and set aside for 15 minutes.

Prepare rice paper wrappers for rolling with the lime juice, water and 1tbsp of sugar.

To assemble the rolls, scoop 1tbsp of filling on one end of a wrapper, and then spread until it covers about 10cm, leaving some room on the sides.

Lift that end of the wrapper and fold it over the filling. Push the covered filling back a bit, and then fold in both sides. Continue to roll tightly to the other end. Repeat with the remaining wrappers and filling.

Cut a piece of parchment paper to line the bottom of a medium saucepan or skillet. Fill the bottom of the saucepan with 5cm of oil and heat to 180°C. (You can check the temperature with a cooking thermometer or insert one end of a chopstick in the oil; if bubbles appear around it, the oil is ready for deep-frying.)

Drop rolls in the pan, seam sides down so that they remain sealed when they touch the hot oil. Deep-fry in batches until golden brown (5-8 minutes). When done, use a slotted spoon to transfer rolls to a cooling rack or paper towel-lined plate to drain.

Serve warm with vegan fish dipping sauce.

Recipe courtesy of Vegan Vietnamese: Vibrant Plant-Based Recipes to Enjoy Every Day by Helen Le. Published by Rockpoint.

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