2 x 180g The Unbelievable Alt. Mighty Beefless Mince
½ White cabbage, finely shredded
1 medium Carrot, cut into matchsticks
1 medium Potato, cut into a small dice (6x6x6mm)
1 medium Onion, finely chopped
100g Rice noodles
5 Garlic cloves, crushed
2cm piece Ginger, grated
4 tbsp Soy sauce
1 tbsp Sesame oil
1 tsp Rice wine vinegar
1 pack (or approx. 250g) of Spring roll sheets or filo pastry, cut into 12x12 cm squares
Salt and pepper, to taste
Oil for frying (vegetable or sunflower)
Sweet Chilli sauce to serve
Place the noodles in a large bowl, cover with boiling water and let stand for 2 minutes only.
Rinse thoroughly in cold water and drain. Leave aside while you prep the vegetables.
Heat a wok over a high heat and add a splash of oil for frying. Add the prepared vegetables to the pan along with the Alt. Beef Mince, and cook for 1-2 minutes, until beginning to soften.
Add some salt and pepper to taste if desired, but bear in mind there is the addition of soy sauce later on.
Add the garlic and ginger and cook for a few more minutes, until the vegetables are softened.
Add the rice noodles to the mix.
Pushing the mix aside to leave a gap, tilt the pan and add a little more oil (about 1-2 tbsp), and add the soy sauce once the oil is hot. (Be careful as it may spit, but this mellows out the flavour of the soy sauce.)
After about 10 seconds, mix into the rest of the mix.
Once the soy sauce is mixed through, add the sesame oil and the rice wine vinegar. Cook on a medium heat for 1 minute more, and then remove from the heat. Leave to cool slightly.
To make a spring roll, lay the pastry with the corner facing towards you.
Place about half a tablespoon of mixture on the corner of the pastry and begin to roll the pastry up tightly around the filling, tucking the edges in as you go.
Use a dab of water on the top corner to seal.
Repeat with the rest of the mix and pastry.
Fill a deep saucepan with oil and heat to 180°C (a medium flame). Deep-fry the spring rolls in batches for 2-3 minutes, until golden brown and crispy. Serve immediately, or make in advance and freeze.
These can be reheated in the oven from frozen. (200°C/Fan 180°C/Gas Mark 6, 14-15 minutes.)