Veggie Spring Rolls with Ginger Sauce

These vegan spring rolls are baked instead of fried. A little different than normal, but delicious.

Ingredients for the Rolls:

  • 8oz. package of sliced button mushrooms or any mushroom of your choice
  • 1 tbsp toasted sesame oil
  • 2 tbsp vegan Worcestershire sauce
  • 1 1/2 cups cooked rice
  • 1 cup carrots, minced
  • 1/2 cup celery, minced
  • 2 tbsp of fresh ginger
  • 3 garlic cloves, minced
  • 1 cup green onions
  • 1/3 cup fresh parsley, chopped
  • 3 tbsp hoisin sauce
  • 1/8 tsp Chinese five spice powder
  • 1/4 tsp sea salt
  • 1 pkg egg-free roll wrappers (large size)
  • 3 tsp toasted sesame oil (brush the tops of the rolls)
  • 2 tbsp toasted sesame seeds

Ingredients for the Ginger Sauce:

  • 1/4 cup apple cider vinegar
  • 5 tbsp agave nectar
  • 3 tbsp tamari
  • 1 1/2 tsp freshly grated ginger
  • 1 1/2 tsp toasted sesame oil
  • 1/4 tsp red pepper flakes

In a bowl, toss the mushrooms with the toasted sesame oil and Worcestershire sauce and stir until all liquid has been absorbed by the mushrooms. Add cooked rice, veggies and all the remaining spices (except the sesame oil and seeds).

Preheat oven to 350 degrees. To make the rolls, take 3-4 tablespoons of the filling and place in the center of one wrapper.

Fold in the sides.

Roll the side closest to you over. Making sure none of the filling comes out. Tuck and Roll.

Place the rolls seems down on a baking tray or a lined (parchment paper) baking dish. Lightly brush the tops of the rolls with the remaining sesame oil and sprinkle the top with the sesame seeds. Bake for 30 minutes or until golden brown.

Ginger Sauce:

In a bowl, combine all the ingredients and stir well. Warm the sauce up a bit before serving.


2 Comments (+add yours?)

  1. dstroyr
    Aug 04, 2008 @ 22:02:59

    Oh this looks super good!!!


  2. Bob Moon
    Aug 07, 2008 @ 03:19:40

    Not fair… this is making me hungry…



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