An Introduction to Delights Vegan
My aim is to delight your tastebuds! I will be sharing a variety of recipes including breakfasts, lunches, salads, dinners, desserts, snacks and cakes. In addition to some more elaborate dishes for the occasional splurge, there will be plenty of cheap recipes and suggested budget plans, so hopefully your purse will be delighted too. Expect many fusion recipes, like this one, which happens to be thrifty too.
Mushroom and Red Onion Spring Rolls
A mushroom lover’s tribute to a Chinese takeaway favourite. If you like Crispy Pancake Rolls and mushrooms, you’ll love these to distraction. Serves 4.
500g chestnut mushrooms, washed and halved
2 red onions, chopped fairly finely
Packet of filo pastry
2 tbs soy sauce
1 tbs oil for frying
1 tbs oil for brushing the rolls
1 pack spring onions – reserve 3 for garnish – chopped finely (including any undamaged leaves of the green part), tails removed
- Fry the onions in a wok until translucent.
- Add the mushrooms and soy sauce, then stir fry until tender. Let this cool.
- Put the sheets of filo under a clean, damp tea towel, otherwise they’ll dry up and won’t co-operate.
- Take a sheet of filo, keeping the rest securely under the towel.
- Add 1 tbs filling, leaving 4 cm perimeter at the top and along the sides.
- Fold over 4cm pastry at the short end of the rectangle, as if you were making a bed.
- Fold over one side, then the other. Make sure the filling is secured within. The pastry will still be pliable at this point so you can experiment with more or less filling until all is safely contained. If you overfill and break a sheet don’t worry too much – there are usually plenty of sheets to play with (or you could patch it up).
- Gently roll it up, as if you were making a swiss roll. Repeat 8 times for 2 rolls per person.
- Arrange the spring rolls on a greased baking sheet with their seams underneath.
- Brush each roll lightly with oil, then cook at Gas Mark 7 for roughly 20 minutes until light brown.
- Wash the spring onions, then slice them vertically in several places about 2cm before you reach the white root. Place in iced water until the strands bend and curl. Lovely with plum sauce, bought or homemade.
NB: If you are lucky enough to live near a Thai or Chinese shop, the squares of filo they sell in packets are much easier to manipulate because they haven’t been rolled up like many of the supermarket ones; they are packed flat. They tend to be cheaper too.
This will only set you back £4.68 for four servings if you have olive oil and soy sauce in the house. If you need to buy these, ASDA, for example, have their cheapest bottle of soy sauce at 45p, and a 250ml bottle of olive oil for £1.30. Better still, their filo is on offer at £1 as I write, so you’ll be able to save more if you fancy giving these a try soon.