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Vegan spring rolls

Name: Vegan spring rolls
Prep time: 8 min
Cook time: 32 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vegan spring rolls
Ingredients: 8 sheets of vegan brick dough; 1 onion; 1 aubergine; 6-7 portobello mushrooms; 6 cherry tomatoes; 40 g of textured soy; Salt and pepper; Olive oil

By the Recipes Airfryer kitchen

Prep

8 min

Cook

32 min

Total

40 min

Serves

Vegan spring rolls in Air Fryer in Air fryer. Delicious and easy to make.

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Instructions

Soak the textured soya for 20 minutes.
Cut the onion and aubergine into strips and the mushrooms and cherry tomatoes into small cubes.
Poach in a frying pan over low heat adding the onion, then the aubergine, the tomatoes and finally the mushrooms.
When the texturised soya is hydrated, remove from soaking, drain and add to the poaching.
Add salt and pepper, finish stirring so that everything is well integrated, turn off the heat and leave to cool.
Fill the brick slices with the poached soya and vegetables.
To seal them well, brush the edges of the dough with olive oil and place the rolls in the air fryer at 180° for approx. 5 minutes.