Skip to main content

Veggie Spring Roll Recipe With Quorn Meatless Grounds

This Asian-inspired dish is fresh, crunchy and vibrant. Filled with veggies and delicious Quorn Grounds, it’s quick to prepare and makes a tasty entrée or appetizer. The filling can also be varied by season (and what’s in your cupboards).

Serves 4

20 mins

A Challenge

233 cals
(Per serving)

4.3g of fat
(Per serving)

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds

Soy-free

Excellent source of protein

Non-gmo

Ingredients

  • 1 package of Quorn Meatless Grounds (Frozen, 12oz) or equivalent in refrigerated Grounds
  • Canola oil for frying
  • 3 green onions
  • 2 garlic cloves
  • 1 packet of rice paper
  • ½ cucumber
  • ¼ red cabbage
  • 1 carrot, peeled
  • 1 pack of bean sprouts
  • Salt
  • Chopped lime to serve

Method

  1. Finely grate the garlic and chop the green onions finely – keep separate and set aside.
  2. Fry the Quorn Grounds in canola oil until they get a nice color, then add the garlic and season with salt.
  3. Mix in the chopped green onion and allow the Grounds mixture to cool.
  4. While the Grounds mix is cooling, cut the carrot, cucumber and red cabbage into long thin strips (julienne style).
  5. Soak the rice paper sheets one at a time for about 1 minute and place on a chopping board.
  6. Add a spoonful of the cooled Quorn Grounds mix onto each rice paper sheet, followed by a spoonful of the vegetables.
  7. Roll up tightly and keep cool.
  8. Serve with chopped lime.

Recipe Inspiration

See all recipes

The nation has spoken

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.