Spring Rolls With Lime-Mustard Sauce

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Also posted to the SDA-Veg list.

 

* Exported from MasterCook Buster *

 

Spring Rolls With Lime-Mustard Sauce

 

Recipe By :

Serving Size : 8 Preparation Time :

Categories : Appetizer Indonesia

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SPRING ROLLS***

8 ounces package plain or multi-grain

tempeh

2 teaspoons sesame oil

2 teaspoons olive oil

1 tablespoon lemon juice

1 ounce cellophane noodles -- (bean-thread)

8 dried rice paper sheets or

8 egg roll wrappers

1/4 cup cilantro -- chopped

1/2 cup red bell pepper -- chopped

1/2 cup green onions -- chopped

1/2 cup chinese cabbage -- shredded

1/4 cup peanuts -- roasted and chopped

1/2 cup mung bean sprouts

***SAUCE***

3/4 cup plain nonfat yogurt

3 tablespoons grainy dijon mustard

3 tablespoons green onion -- minced (about 2

-- small)

1 tablespoon lime juice or to taste

2 teaspoons sesame oil

2 teaspoons fresh ginger root -- minced

1 teaspoon brown sugar

 

SPRING ROLLS: Slice tempeh in half lengthwise, then into quarters,

then into 1/4 inch strips. Place strips in medium bowl. In separate

small bowl, stir together oils and lemon juice; brush oil mixture

over tempeh strips. Cover and marinate 2 to 24 hours in refrigerator.

 

Preheat oven to 475 degrees. Place tempeh strips on nonstick or

lightly oiled baking sheet. Brush with 1/4 cup Lime-Mustard Sauce.

Bake 15 to 20 minutes, turning once, until browned.

 

Meanwhile, soften noodles by placing in boiling water to cover until

translucent, about 3 minutes. Drain. Place noodles on large serving

platter.

 

If using rice paper sheets, soften in a bowl of cool water to cover

until pliable, about 5 minutes. Gently remove sheets; shake off

excess water. Place on serving platter along with remaining

ingredients.

 

SAUCE: Place all ingredients in blender or food processor; blend

well. (Makes about 1 cup.) Cover and refrigerate.

 

To serve: Roll up ingredients of your choice into rice paper sheets

and dip into Lime-Mustard Sauce.

 

PER SERVING: 153 CAL.; 8 G PROT.; 7G FAT; 1 3G CARB.;

0 CHOL.: 37MG SOD.: 4G FIBER. VEGAN

 

Hallie Harron in Vegetarian Times - July 1994

 

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