Vegan baked spring rolls with a dipping sauce

Step 1

Whisk all the dressing ingredients together and set aside for the flavours to marry.

Step 2

Prepare vermicelli noodles according to packet instructions.

Step 3

Pour the dressing over julienned vegetables and mix well. Pre-heat the oven to 425° F / 220° C.

Step 4

(see a series of photos in the post) Place a single wrapper on a wet kitchen towel (cover the remaining wrappers with another kitchen towel so that they don't dry). Arrange the wrapper in a diamond shape, place a bit of noodles at the bottom, then a stack of marinated vegetable and start rolling it up. Stop when you reach half way, fold the right and left corner in so that the roll looks like an open envelope. Brush a bit of cornflour mixture on the final corner and finish rolling. Place under a damp kitchen towel while you roll the rest.

Step 5

Brush the rolls with a small amount of vegetable oil and place on a baking tray lined with a piece of baking parchment.

Step 6

Bake for about 15 minutes on one side, then flip and bake for another 10-15 minutes on the other side, until the rolls are golden brown.

Step 7

Mix all the ingredients for the dipping sauce.

Step 8

Cut rolls in half gently with a serrated knife and enjoy them warm dipped in the sauce.