Although my style of cooking is typically Nordic with Asian influences, I accepted a challenge with plant-based cuisine brand Arlene® to inspire and have fun with its meatless, ready-made Asian and Arabic products.
Challenge of the day: create a side dish with Arlene’s ready-made, plant-based spring roll in 5 minutes with minimal cooking. This typical Asian dish is usually served as dim sum, a traditional Chinese meal of small plates of dumplings and other snack dishes much like Spanish tapas, except served as brunch and accompanied with fragrant Jasmine, light Chrysanthemum tea or strong black Pu’erh tea.
Spring roll was historically eaten during the Spring festival in China as a pancake filled with spring vegetables to signal the start of the season and a change from winter’s preserved vegetables. Now they are eaten as a savoury dim sum dish with cabbage and other vegetable fillings inside a small, thinly wrapped cylindrical pastry that is fried crisp. Meat versions with mince pork or chicken are popular.
However, Arlene® has successfully created a plant-based version which is crispy, savoury and light. You can check out Arlene Vegetable Spring Roll.
Here, I simply spruce up its looks and add a touch of sweet, fresh and spicy to the dim sum with a Thai Chili mango salsa.
Vegetable Spring Roll with Thai Chilli Mango Salsa
Vegetable Spring Roll
Heat up frying oil at 160degree Celsius, fry spring roll till a nice golden brown. Once done, dry spring roll on a kitchen towel and leave it to rest.
Dice shallot, chop coriander and mango and put into a mixing bowl. Mix Thai chili into mixture, mix well. Plating tip: top with fried chiffonade of kale and edible flowers.
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