Vegetarian Spring Rolls

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 177.3

Total Fat: 2.9 g
Cholesterol: 6.0 mg
Sodium: 291.2 mg
Total Carbs: 29.7 g
Dietary Fiber: 1.6 g
Protein: 10.3 g

View full nutritional breakdown of Vegetarian Spring Rolls calories by ingredient

Introduction

NI is for 2 rolls per serving NI is for 2 rolls per serving

Number of Servings: 10

Ingredients

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

Directions

mince ginger, dice tofu. Heat heavy skillet and stirfry in 1T oil unitl fragrant. Add very thinly sliced mushroom, shredded cabbage, finely shredded carrots, scallions and shoots/sprouts. Stirfry for another couple of minutes.
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.