Spring Rolls with Lime-Mustard Sauce

[Guest guest]

Previously posted to SDA-veg-recipes by Nancy B:

 

Title: Spring Rolls with Lime-Mustard Sauce

Categories: Appetizer, Indonesia

Yield: 8 Servings

 

------------------------SPRING ROLLS-----------------------------

8 oz Package plain or multi-grain (not gf)

Tempeh

2 ts Sesame oil

2 ts Olive oil

1 tb Lemon juice

1 oz Cellophane (bean-thread)

Noodles

8 Dried rice paper sheets OR

8 Egg roll wrappers (use rice paper for gf option)

1/4 c Chopped cilantro

1/2 c Chopped red bell pepper

1/2 c Chopped green onions

1/2 c Shredded Chinese cabbage

1/4 c Roasted and chopped peanuts

1/2 c Mung bean sprouts

 

----------------------------SAUCE

3/4 c Plain nonfat yogurt (soy)

3 tb Grainy Dijon mustard

3 tb Minced green onion (about 2

-small)

1 tb Lime juice or to taste

2 ts Sesame oil

2 ts Minced fresh ginger root

1 ts Brown sugar (or alternative)

 

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

 

 

~ Pray for Peace ~

http://www.Christian-Vegan-Cooking