|
Superior Spring Rolls
Used with permission from the new cookbook
V Cuisine: The Art of New Vegan Cooking
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
 |
Superior Spring Rolls serves 4 to 6 for dinner
1–2 Tbsp (15-30 mL) olive oil
3 cloves garlic, finely minced
1 medium onion, finely diced
1–11 oz (312 g) package of vegetarian ground “beef”
soy sauce to taste
½ large cabbage, finely shredded
1 Tbsp (15 mL) powdered ginger
1 cup (250 mL) “traditional” or firm tofu
salt to taste
Optional: hot sauce or white pepper to taste
spring roll wrappers
The ones I use have 24 to a package and are about 8" (20 cm) across
|
Instructions
- Preheat Oven to 425°F (220°C)
- In a large pot, put enough oil to cook down the garlic and onions until the onions are translucent at about low-medium heat
- When they're done, crumble in the package of veg ground “beef”
- Add a little water or soy as required so that the mixture doesn’t stick
- At this time, you can add the ginger and about half of the cabbage
- Cook it a couple of minutes more and season it
- Lightly mash the tofu and then add it to the mixture
- When it's piping hot, remove it from the heat and add the remainder of the cabbage
- Toss it in; the filling is ready to use
- Peel apart several of the spring roll wraps
- Take a small scoop of the filling and place it in the center of a spring roll wrap
- You'll have more surface area if you work on the diagonal, but wrap it up however you like
- Make a line of the filling, tuck in the sides, and roll it up
- Add a drop or two of water to the final corner to help secure it shut
- You should have a nice, snug little wrap
- Remember, they're delicious overstuffed, but they may fall apart, so try to keep a reasonable balance between the filling and the wrap
- I tend to be excessive and overstuff—not a great idea
- Bake for about 5–7 minutes per side or until golden brown and crispy
- You may want to turn them once, to crisp up both sides
- I realize something like this doesn't have "sides" but to brown them up front and back is plenty
These make a zingy appetizer to ignite any party or a wonderful fun and unique supper. As a meal, they’re lovely served along with a light stir fry of snow peas, baby carrots and water chestnuts. That sounded good, but I never do that (ha ha). I just make the spring rolls as a meal. There are lots of veggies in them and it makes any old night feel festive.
To download all of the recipes to your iPod, please visit the Recipe iPod page. |
|
|
