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Larb is a Laos minced meat dish, which is traditionally flavored with lots of lime, mint, and fish sauce. These spring rolls are stuffed with a vegan larb mixture (made of seitan, cashews, and onion), noodles, herbs, carrots, and cabbage. They are pretty quick to make and taste great!
Vegetable ‘Larb’ Spring Rolls [Vegan, Gluten-Free]
Ingredients
For the Sauce:
- 1/4 cup lime juice
- 2 tablespoons reduced-sodium tamari
- 2 teaspoons sugar
- 1/4 teaspoon salt
For the Filling:
- 1 teaspoon oil
- 2 cups ground seitan or 1 pound minced mushrooms to make it gluten-free
- 1/2 small red onion, cut into thin half-moons
- 1/2 cup cashews
For the Rolls:
- 8 9-inch spring roll wrappers
- 1/4 cup cilantro, coarsely chopped
- 1/2 cup mint, coarsely chopped
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 4 ounces dry rice noodles or bean thread, cooked, drained, and cooled under running water (reserve the hot water for the spring roll wrappers)
Preparation
- To make the sauce, combine the lime juice, tamari, sugar, and salt. Mix well. Set aside.
- Heat the oil in a medium skillet over medium heat. Add the seitan and cook until golden, about 4 minutes. If using mushrooms, cook until the mushrooms are golden, about 8 minutes. You might need to cook the mushrooms in batches to avoid steaming them.
- Add the onion and cashews and cook until the cashews are golden, about 2 minutes. Add half of the sauce and cook until it evaporates, about 30 seconds. Set aside.
- Dip a spring roll wrapper into the hot water reserved from the pasta and soak for 5 to 10 seconds, depending on how hot the water is. Soak only until the wrapper is pliable. It will soften once you add the other moist ingredients. To the lower half of the wrapper, add herbs, the filling, cabbage, carrot, and noodles.
- Roll up like a burrito- from the back, roll to halfway, and then fold in the sides. Finally, roll it all the way up. Serve with the rest of the sauce or store.
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