Chinese Spring Roll

Juicy, fragrant delicious spring roll! Mango wrappers create freshly-fried-golden-color looking!

Yields 8 pieces

 

Ingridient

Garnish:

Dipping sauce: 3 tablespoons nama shoyu or tamari 2 tablespoons sesame oil 2 tablespoons apple cider vinegar 1 teaspoon each chili flakes, minced garlic, grated ginger and chopped chives  

 

Method

  • 1. For the mango wrapper, cut into 4 squares out of 1 tray. For the dipping sauce, mix all ingredients in a bowl. For the filling, mix all ingredients in a bowl, spread the mixture onto the non-stick sheet and dehydrate at 135°F/57°C for 1 hour. If the mixture has some liquid from beans shoot, dehydrate a little longer or add a little additional psyllium husk to absorb the liquid.
  • 2. To fold spring rolls, place the wrapper like a diamond shape (the corner in front of you). Place 1/8 of filling near the bottom corner, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the wrapper and roll over to the edge. Repeat with the remaining filling and tie each with chive. Serve with dipping sauce.

Dehydrator needed