A vegan take on the classic Christmas trimming. This version is oozing with taste and gives a satisfying extra to a vegan Christmas dinner.

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Level: medium

Prep time: 20 mins

Cook time: 15 mins

Serves 4



  • 6 vegan sausages, these could be homemade or store bought, preferably using a plain flavour although linconshire sausages will work too
  • 6 sheets of spring roll rice paper wraps
  • Bacun marinade
    • 1 tbsp vegetable oil
    • 1 ½ tbsp soy sauce
    • 3 tbsp nutritional yeast
    • ¼ tsp liquid smoke


  • Cook sausages and cut in half
  • Prepare marinade
  • Dip rice paper into warm water and lay out flat on a chopping board
  • Cut rice paper in half
  • Fold half of rice rice paper to width of sausage halves, then cut length in half
  • Coat with a thin layer of marinade using a pastry brush
  • Roll sausage pieces inside rice paper
  • When ready to cook, heat a pan
  • Add wrapped sausages and lightly fry, turning regularly to ensure the rice paper is cooked all around the sausages
  • Allow to cool and reheat as required to serve as a snack or with Christmas dinner