These quick & easy crispy leek rolls are the perfect way to enjoy these vegetables (that aren't just whizzed up in a soup!). These vegan and gluten free rolls are deliciously crispy and packed full of flavour, making the most of the leeks by preparing them in two different ways. Guiding us through the recipe is our amazing ODDBOX guest chef Camille (@callherchef):
Prep time: 30 mins
Cook time: 15 mins
Ingredients:
*2 small leeks
*150g tofu filets Japanese style
*2 small carrots, grated
*1⁄2 bunch coriander
*2 tbsp toasted sesame oil
*Salt and pepper
*10 rice papers
*200ml vegetable oil
Dipping sauce:
*2 tbsp sweet chili sauce
*1 tbsp rice vinegar
*1 tbsp water
Serve with:
*Living lettuce
*Mint
1) Cut the leeks in pieces of 5-6 cm. Remove the outer layers, to make them fine enough and all of the same thickness. Blanch in boiling water the leek pieces for 10 minutes, until tender. Pat well on a clean tea towel to remove any excess water. In a food processor, add the outer layer leeks and pulse blend until finely chopped.
2) Prepare the mixture: Place the tofu in the food processor and pulse until finely chopped. Place the chopped leeks in a bowl with the tofu, grated carrots and coriander. Season with sesame oil, salt and pepper. Mix well and set aside.
3) Make the rolls: Place a clean tea towel in water. Soften the rice paper in the tea towel and transfer to a clean work surface. Add some leek and tofu mixture, top with a leek and cover with more mixture. Fold the edge of the rice paper nearest to you over the filling, ensuring that it is as tight as possible and start rolling. When you get to the middle of the paper, fold in the corners from either side, then finish and press together to seal.
4) Make the dipping sauce: Mix all the sauce ingredients together in a bowl.
5) Cook the rolls: Add 200ml vegetable oil in a deep saucepan and heat to 180°C. Deep-fry the spring rolls in batches for 2–3 minutes on each side, until golden brown and crispy. Place on kitchen paper to remove any excess oil. Serve hot with lettuce leaves, mint and the sauce.
#ODDRECIPES #leekrecipes