Spring roll dogs

A playful mash-up of Vietnamese street food and American stadium fare, these crisp vegan spring roll dogs deliver plenty of crunch and flavour.

• serves

  6

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 6 rice paper sheets
• vegetable oil, for deep frying
• lettuce leaves, to serve
• 6 hot dog rolls
• sriracha, to serve
• vegan mayonnaise, to serve
• toasted sesame seeds, to serve

Filling

• 20 g dried wood ear mushrooms, soaked in hot water for 10-15 minutes
• 6 dried shiitake mushrooms, soaked in hot water for 10-15 minutes
• 60 g dried bean thread noodles, soaked in cold water for 10-15 minutes
• 1 tbsp vegetable oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 carrot, finely shredded
• 1 zucchini, finely shredded
• 180 g bean sprouts
• 2 tbsp vegan fish sauce, or coconut aminos
• 1 tsp sugar
• 1 tsp turmeric powder
• salt and white pepper, to season
• ½ cup roughly chopped coriander

Soaking time: 15 minutes

Resting time: 20 minutes

Instructions

1. Drain then cut the wood ear mushrooms into thin strips if they are not already cut. Drain the shiitake mushrooms and cut them into a fine dice. Drain the noodles and use scissors to snip into 4 cm lengths. Heat a large frying pan over medium heat and add the vegetable oil. Fry the shallot, garlic, carrot and zucchini until the carrot and zucchini start to release their liquid. Add the beansprouts, mushrooms and noodles, stir well, then add the vegan fish sauce, sugar and turmeric. Season well with salt and pepper, then stir through the coriander. Set aside for 10 minutes. 
2. Take a rice paper sheet and soak it in lukewarm water for about 15 seconds. Lay about 3 tablespoons of the filling in a line just in from the edge nearest to you. Roll toward the opposite corner, moulding the roll into a cylinder as you go, folding in the sides just before the centre of the wrapper then completing the roll. The spring roll should be about the same length as your hot dog rolls. Repeat for the remaining rice paper rolls.
3. Heat the oil in a large saucepan to 170°C. Fry the spring rolls, in batches, for about 5 minutes, then remove from the oil and drain. Allow the rolls to rest for at least 10 minutes, then increase the heat to 190°C and fry the rolls again for about 3 minutes to crisp. 
4. Split the hot dog rolls and lay a lettuce leaf inside. Add a spring roll and drizzle with sriracha and vegan mayonnaise. Sprinkle with a few sesame seeds and serve.

As featured in Adam Liaw’s North American Fan Feasts showing on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.