Asian Spring Rollls

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* Exported from MasterCook *

 

Asian Spring Rolls

 

Recipe By :Jeani-Rose Atchison

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 head cabbage -- shredded

6 shiitake mushrooms -- stems discarded, caps sliced thin

(save stems for stock)

3 garlic cloves -- minced

3 large shallots -- minced

1 tablespoon fresh gingerroot -- peeled and minced

1 large carrot -- shredded

1/3 cup cilantro -- chopped

1/3 cup mint leaves -- chopped

1 cup mung bean sprouts -- chopped

2 tablespoons Bragg Liquid Aminos

1 teaspoon sea salt -- or to taste

20 spring roll wrappers -- or vegan crepes

Dipping Sauce:

1/4 cup Bragg Liquid Aminos

1/4 cup fresh lime juice

2 tablespoons water

2 garlic cloves -- minced and mashed to a paste with 1/2

teaspoon sea salt

2 tablespoons brown rice syrup

1 2-inch fresh red or green chili -- seeded and minced

(wear rubber gloves), or 1/4 teaspoon dried hot pepper flakes, or to taste

 

Preheat oven to 400 degrees.

 

Combine all ingredients for spring rolls, except wrappers. Saute briefly in

small amount of oil in a large skillet. Wilt cabbage. Soften remaining veggies.

 

Wrap spring roll wrappers as you would a burrito, making sure ends are tucked

in.

 

Bake crepes and wrappers for approximately 10-15 minutes.

 

Mix all ingredients for dipping sauce.

 

Serve like a wrap sandwich with dipping sauce.

 

 

Source:

" Everyday Vegan "

Copyright:

" 2002 Jeani-Rose Atchison "

 

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Per Serving (excluding unknown items): 232 Calories; 1g Fat (3.7% calories from

fat); 11g Protein; 54g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 1955mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0