Fresh Vegan Spring Rolls
From midgelet 14 years ago
- 20 to make
- Serves 6
Very easy, healthy and tasty. May be appetizers or weven a main course. No set rule to what you want to fill the rolls with. sauce recipes have been posted separately( oriental dipping sauces )
Ingredients
- Filling 1 shopping list
- 1 firm block tofu shopping list
- several mushrooms sliced shopping list
- small onion or shallot sliced shopping list
- 1 cup fresh bean sprouts shopping list
- grated ginger to taste shopping list
- crushed garlic to taste shopping list
- soy sauce to taste ( use low sodium if needed ) shopping list
- oriental sesame seed oil to taste shopping list
- some chopped green or red cabbage shopping list
- dash sugar or honey to taste shopping list
- salt as needed shopping list
- Filling 2: shopping list
- 4 oz thin rice vermicelli noodles cooked shopping list
- sliced cucumber into small french fry size shopping list
- sliced fruit also cut into small french fry size of ripe mango or nectrarine shopping list
- fresh chopped mint to taste shopping list
- fresh chopped cilantro to taste shopping list
- Both fillings: shopping list
- 1 pkg of rice spring roll wrappers shopping list
- OR shopping list
- lettuce leaves shopping list
- roasted peanuts shopping list
- fresh chopped cilantro shopping list
- sauces: shopping list
- peanut dipping sauce shopping list
- brown dipping sauce shopping list
How to make it
- In a pan heat oil of choice ( canola, peanut oil etc ) and add the onions. mushrooms, ginger, cabbage and cook and stir over med high heat to wilt veges. Add the garlic and tofu and add splashes of soy sauce, sesame seed oil, honey and cook and stir to coat tofu well. Remove pan off heat and adjust seasonings to taste and let cool.
- For filling number 2, cook rice noodles per package directions and cut veges and fruit and set aside.
- Chop mint and cilantro
- Now one can use fresh lettuce leaves to wrap but the fresh spring rolls are my favorite.
- Now it may be a little tricky at first but simply have a bowl of warm water and place the rice wrapper in the water so it gets soft. This happens fairly soon and if left too long may fall apart.
- Carefully remove the softened wrapper to the counter top.
- Place a little of each cooled filling ( perhaps a Tbs ) in the center and roll up and place seam side down on a plate.
- With the cooked vermicelli noodles place a tbs of them in the center with a wedge of fruit and a wedge of vege and roll up and place seam side down on platter. These may be covered and chilled till serving time
- To serve, garnish with roasted peanuts and cilantro and have several dipping sauce present
- Note: one may have left overs of the fillings
- The recipes makes quite a few, figure 2 of each as appetizer and perhaps more as the main entre
People Who Like This Dish 4
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