1 packet of Profusion Protein Chunks

3 spring onions

8 sheets of rice paper

For the sauce: 

2 tbsp Peanut butter

2 tsp rice vinegar

1 tsp soy sauce

  1. Rehydrate protein chunks according to packet instructions
  2. Season with soy sauce and rice vinegar
  3. Gently heat sesame oil in the pan and add in the protein chunks
  4. Fry according to packet instructions until brown and crispy, allow to cool slightly. 
  5. Whilst the chunks are cooking, finely chop the spring onions and set aside 1 of them for garnish.
  6. Wet rice paper in warm water until soft but make sure it still holds its shape. 
  7. Lay on a wooden surface, add a spoonful of the Protein Chunks and a spoonful of the spring onion. Fold like a parcel and set aside. Repeat 8 times or until you run out of filling.
  8. Once all rolls are made, reheat the frying pan you used for the chunks and add a little more oil if needed.
  9. Once the oil is hot, add in the rolls and fry until crispy. 
  10. Whilst the rolls are cooking, mix all the sauce ingredients in a ramekin ready for dipping. 
  11. When the rolls are crispy, remove them and place on a kitchen towel to absorb excess oil. 
  12. Transfer the rolls to a serving plate or board and enjoy!

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