Yield: 10 to 12 pieces
2 tablespoons (30 ml) vegetable oil, plus more for frying
10 ounces (280 g) cremini mushrooms, finely chopped
1 cup (160 g) diced white or yellow onion
1 tablespoon (10 g) minced garlic
pinch of salt and pepper
2 cups (470 ml) beef-flavored vegetable broth (I really love Better than Beef bouillon in this!)
2 cups (140 g) finely shredded cabbage
1 cup (133 g) green peas
1 cup (108 g) shredded carrot
1/4 cup (30 g) nutritional yeast
1 teaspoon dried parsley or 1 tablespoon fresh, chopped
10 to 12 (8-inch, or 20 cm) vegan spring roll wrappers
Heat the 2 tablespoons (30 ml) oil in a pot over medium-high heat. Add the mushrooms, onion, garlic, salt, and pepper and sauté until the mushrooms have reduced in size by half and the onions are fragrant and translucent. Stir in the broth, cabbage, peas, carrot, nutritional yeast, and parsley. Bring to a boil, reduce to a simmer, and simmer for 25 to 30 minutes, stirring occasionally, until most of the liquid has been absorbed. Remove from the heat.
Lay 1 wrapper on a flat surface. Add 1/4 cup (56 g) of filling to the wrapper, near the edge closest to you. Fold over 1 inch (2.5 cm) of both the left and the right edges toward the center. Roll up like a burrito. Seal the seam with water. Repeat with the remaining wrapper and filling.
In a frying pan, add oil to a depth of 1/4 inch (6 mm) and heat to 350°F (180°C). Add 2 or 3 rolls to the oil and fry for 3 to 4 minutes, until golden brown and crispy. Flip and repeat on the other side. Transfer to a plate lined with paper towels to absorb excess oil. Repeat until all of the rolls are fried. Serve with your favorite dipping sauce.
Excerpted from Fusion Food in the Vegan Kitchen by Joni Marie Newman (Fair Winds Press, 2013)