Vegan “Duck” Spring Rolls

Ingredients

  • 1 large carrot sliced into thin batons

  • 50g beansprouts

  • 1 chopped spring onion

  • 20g garden peas

  • 15-18 sheets of filo pastry

  • 1 tsp sesame seeds

  • 3 tbsp Aquafaba, beaten

  • 2 packs of Plant Pioneers Peking No Duck Jackfruit (300g)

  • 40g cashew nuts, halved and toasted

Preparation

  1. Lay a sheet of pastry on a chopping board. Put a dessert spoon of jackfruit on one side, followed by carrot batons, beansprouts and peas.

  2. Before rolling the pastry, brush around the edges with aquafaba, to help the rolls stay intact when frying.

  3. Roll up neatly by folding both sides over the filling.

  4. Heat the pan over a high heat and fill to a quarter of its depth with rapeseed oil. Heat until a piece of pastry sizzles and turns golden in about 20 seconds.

  5. Carefully lower the spring rolls (a couple at a time) into the oil and deep-fry for 2-3 minutes each, or until golden and crispy.

  6. Remove with tongs and drain on kitchen paper.

  7. Transfer the spring rolls onto a plate, sprinkle with spring onion, sesame seeds and toasted cashews before serving immediately with a dipping sauce of your choice and a carrot, lemongrass and sesame salad.

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