Vietnamese Rice Roll with Quorn Meat Free Mince and Bolognese Sauce
A traditional Vietnamese dish that’s reinterpreted to give it a modern twist. It’s refreshing and gives you much more fibre and protein with each bite, just by adding Quorn Mince!
Serves 4
25
mins
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Ingredients
500g Quorn Meat Free Mince
4 tbsp olive oil
1 white onion – finely chopped
2 cloves of garlic – finely chopped
1 carrot – diced
100g celery– diced
100g frozen peas
300g canned whole peeled tomatoes
10 sheets Vietnamese rice paper
1 tsp salt
1 tsp pepper
100g cabbage – shaved
100g carrots – shaved
100g cucumber – shaved
100g onions – sliced
150g sriracha chili sauce (for dipping)
Method
Heat up oil in a pot over medium heat and add chopped garlic and onions.
When the onions start to sweat, add in diced carrots, celery and frozen peas, stirring with each addition.
Add in Quorn Meat Free Mince and mix well before adding the whole peeled tomatoes. Season with salt and pepper to taste.
Reduce heat slightly and let the mixture simmer for 10 minutes. Set the Bolognese mixture aside to cool.
Dip the Vietnamese rice paper in water for 10 seconds to lightly hydrate it and lay it on a flat surface to soften.
Lay shaved cabbage, carrots, cucumber and sliced onions at the lower portion of the rice paper, followed by the Bolognese mixture and gently roll up the rice paper, tucking in the sides tightly as you roll.
To serve, trim and cut the rolls to desired size to serve.