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Keep it light, simple (and vegetarian if you please) with these cute rolls by @littleluxuryfoods.
Spring Roll wraps
Water (for the wraps)
Slice up all the veg into small strips. Keep the aubergine fairly chunky - about 2cm width pieces.
Start by dipping the aubergine slices into egg then flour (and salt) and place into a hot frying pan filled with about a centimeter of oil and fry until golden brown on both sides.
Once all the aubergine is cooked and the veg is sliced, place some hot water onto a plate or a frying pan that works nicely and soaks the spring roll wrap into the water for about 10 seconds until slightly softened and malleable.
Start by filling with red cabbage then add the sliced carrot, cucumber, and pepper. Add in the tempura aubergine. Then carefully roll up keeping it all nice and tightly rolled. Carefully slice into pieces with a sharp knife. Enjoy with soy sauce or teriyaki sauce - Whatever you fancy :)
Love noodles and want to keep tidy and mobile, this recipe is perfect for to-go work lunch or a trip to the park.
Ingredients (2-3 Servings):
4 Aburaage (Deep Fried Tofu Pouch), Rectangle shape
(A) 1 cup Dashi (Japanese Fish Broth)
(A) 4tbsp Sugar
(A) 2 ½ tbsp Soy sauce
2 bunches Dried Soba Noodles
(B) 1tbsp Sesame Oil
(B) 1tbsp Mentsuyu (Japanese Noodle Soup Base)
Vegetables – Corn, Edamame, Cucumber, Red Radish, Green Onion, Bell pepper, Okra, Tomato
Boil water and put Aburaage in for a few min to reduce the grease, then cut in half
Add additional (A) ingredients and mix well, and put in a low heat
Add the Aburaage in the pot, put a drop-lid on, simmer for 15-20 min until the sauce is almost absorbed
Cook Soba noodles as following the direction on the package, drain the noodles, add (B) ingredients and mix well
Put the noodles in each pouch, top with your favorite veggies
Vegan? No worries, we have something for everyone! Enjoy this faux poke bowl that’s a total treat to eat!
Ingredients for Marinade
1 large red beet, cooked
2 tbsp coconut aminos
1 tsp red chili paste, like Sambal Oelek or Siracha
½ tsp sesame oil
Ground ginger, black pepper, garlic, to taste
Cut cooked beets into cubes, set them aside. In a small bowl add all of the marinade ingredients and mix well. Add cooked beets and stir, make sure the beets are well coated. Marinate in the fridge for 30 minutes.
For the spicy mayo, add mayo + red chili paste to a small bowl and stir well. Store in the fridge until you're ready to use. Top your vegan poke with a drizzle of spicy vegan mayo.
Optional add-ins for your Vegan Poke Bento:
Mixed Greens and/or Sprouts
Soft Boiled Egg