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Egg-Free Spring Rolls

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Egg-Free Spring Rolls

Spring rolls take a bit of preparation, so I don’t recommend these for people who are looking for a quick, convenient meal! This is a recipe that is reserved for special occasions, or for food service situations when ‘mass production’ is possible.

You’ll have to locate some lumpia wrappers, which can usually be found in Oriental grocery stores. Also, if you’re not familiar with arrowroot, it’s an ingredient worth getting to know, as it can be used to thicken and set certain gravies, sauces and even desserts.

Spring Rolls
yields 15 rolls

Tofu Scramble
2 1/2 cups firm organic tofu, rinsed & drained
2 Tbsp. nutritional yeast
2 Tbsp. water
1 tsp. sea salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. turmeric

Sauce
2 Tbsp. stock from vegetable sauté (below)
1 Tbsp. organic tamari
1 Tbsp. sesame oil or water
1 tsp. arrowroot powder

Vegetable Sauté
1 Tbsp. sesame oil or water
1 onion, diced
2 tsp. ginger, grated
2 cloves garlic, crushed
1/3 cup green onion, diced
1 small carrot, finely chopped
2 stalks celery, finely chopped
1/2 cup red bell pepper, diced
5 button mushrooms, sliced
2 1/2 cups green cabbage, shredded
2 cups mung bean sprouts

1. Mash Tofu Scramble ingredients together and mix well. Cook in a non-stick frying pan until browned, stirring often. Set aside.
2. In oil or water, sauté the first five vegetables for two minutes.
3. Add the rest of the vegetables and sauté until tender; drain the stock and set it aside.
4. Mix all Sauce ingredients in a small saucepan. Cook on medium heat until thickened, stirring constantly.
5. Add sauce to the sauté and mix, then add this to the tofu scramble and stir.

Wrapping
15 Lumpia/egg roll wrappers
1/2-1 cup oil
2 tsp. arrowroot powder & 3 Tbsp. water

1. Place wrappers in between two clean, damp towels to keep them from drying out.
2. Separate one wrap and place on tray, being sure to cover the remaining wraps.
3. In a small bowl or cup, mix arrowroot and water thoroughly. Spoon 2-3 heaping tablespoons of filling onto the bottom half of the middle of the Lumpia wrap.
4. Roll up from the bottom. Tuck sides in, and continue rolling. Before you roll it up all the way, spoon a little arrowroot/water mixture onto the edge to stick it together. Set this one aside and continue with the rest of the rolls.
5. Pour the oil into a shallow bowl. Gently coat each spring roll in oil and place on a baking sheet, at least half an inch apart. (Baking paper makes the clean-up easy.)
6. Bake in the oven at 350° for 15-20 minutes or until golden-brown.
7. Serve with Thai Peanut Curry Sauce or Sweet Ginger Sauce (next page).

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Read more: All recipes, Appetizers & Snacks, Food, Side Dishes, Vegan, Vegan and Delicious, Vegetarian,

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Angel Flinn

Angel Flinn is Director of Outreach for Gentle World – a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

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88 comments

+ add your own
11:48PM PST on Feb 26, 2013

A little work sounds delish

8:39PM PST on Feb 23, 2013

Thanks.

9:43AM PDT on Sep 27, 2011

I'll be trying this one out today, thanks!

4:09AM PDT on Aug 20, 2011

Thank you

5:28AM PDT on Aug 18, 2011

thanks

10:37AM PDT on Aug 1, 2011

interesting

7:17AM PDT on Aug 1, 2011

thanks

3:41PM PDT on Jul 28, 2011

Thank you, this one looks like a definitive winner!! :))

2:42AM PDT on Jul 26, 2011

Thanks. Now I want some. I'll have to make some later.

5:38AM PDT on Jul 25, 2011

Thank you

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