Vegetarian Spring RollsSubmitted by: MADDY_AVENA
IntroductionNI is for 2 rolls per serving NI is for 2 rolls per serving
Ginger Root, 2 tsp minced
Shiitake Mushrooms, 1 cup sliced very thin
Scallions, raw, 2 medium chopped fine
Baby Carrots, raw, 6 medium shredded
Cabbage, napa, 2 cups shredded
Bean sprouts or pea shoots, 1 cup
Wild Wood High-Protein Tofu Super Firm, 10 oz
egg roll wrappers, about 20
*Canola Oil, 1 tbsp
Add salt or shoyu to taste.
Remove from heat and allow to cool.
When cool: Use 2T filling for each roll. Place wrapper on the diagonal, like a diamond. Place filling across the middle.
Fold bottom up over fillng.
Fold up both sides snugly against filling and moisten with a little water/cornstarch mixture.
Roll over flap to seal and lay flap side down until ready to cook.
Preheat oven to 350. Prepare a cookie sheet with canola spray. Lay out spring rolls. Spray the tops of the rolls. Bake for 20 minutes or until golden and crispy.
Serve with plum sauce, hot mustard, etc
Number of Servings: 10
Recipe submitted by SparkPeople user MADDY_AVENA.