VEGGIE SALAD SPRING ROLLS
Recipes/Pictures property of Teri Gentes – permission required to republish
Fresh salad spring rolls! Infused with flavor, texture, color and crunch, these are amazing. You can fill them with most anything you enjoy and use up odds and ends. Just be sure to include some vibrant herbs like mint and cilantro. Often made with seafood, this version is vegan and hearty enough to be your main course.
All you need is to serve with SunButter satay sauce and if you wish, pair with miso soup or mango salad. A fabulous meal.
INGREDIENTS
8 - 8 in rice paper wrappers
6 oz. tempeh or tofu, seasoned, pre-cooked
2 stalks celery, slivered
1 cup carrots, slivered
1 cup English cucumber, seeded and slivered
1 cup red cabbage, slivered
1 cup Napa cabbage, slivered
1 cup daikon radish, optional
½ cup fresh coriander leaves, slivered
16 whole fresh mint leaves
Fresh coriander and sesame seeds to garnish along with a few additional Nappa or lettuce leaves
DIRECTIONS:
TERI’S TIPS:
Recipes/Pictures property of Teri Gentes – permission required to republish
Fresh salad spring rolls! Infused with flavor, texture, color and crunch, these are amazing. You can fill them with most anything you enjoy and use up odds and ends. Just be sure to include some vibrant herbs like mint and cilantro. Often made with seafood, this version is vegan and hearty enough to be your main course.
All you need is to serve with SunButter satay sauce and if you wish, pair with miso soup or mango salad. A fabulous meal.
- Lunch, dinner, appetizer
- Prep time: 20 mins plus soaking and chilling time
- Vegetarian/vegan, gluten-soy-nut free
- Yield: 8 rolls
INGREDIENTS
8 - 8 in rice paper wrappers
6 oz. tempeh or tofu, seasoned, pre-cooked
2 stalks celery, slivered
1 cup carrots, slivered
1 cup English cucumber, seeded and slivered
1 cup red cabbage, slivered
1 cup Napa cabbage, slivered
1 cup daikon radish, optional
½ cup fresh coriander leaves, slivered
16 whole fresh mint leaves
Fresh coriander and sesame seeds to garnish along with a few additional Nappa or lettuce leaves
DIRECTIONS:
- Prepare all your fillings, cutting tempeh/tofu into long, thin fingers.
- Preparing one roll at a time, soak 1 rice paper wrap by quickly dipping into a large pan or bowl filled with warm water submerging for just a few moments. They will still be a little stiff yet they soften as you fill them).
- Working quickly, place wrap on a cutting board or flat plate and place two mint leaves on lower half of wrapper.
- Next, layer each of the various veggies one inch from the bottom half of the wrap.
- Starting at the bottom of the wrapper, closest to you, fold wrap over filling. Then turn ends over and roll up as tightly as you can.
- Place on a Nappa or lettuce lined platter and repeat until all wrappers have been filled. Sprinkle with cilantro and serve with the SunButter Satay Sauce.
TERI’S TIPS:
- A few sesame seeds are nice for the garnish as well, especially the black seeds and slivers of dulse as a nice salty finish.
- Veggies can be mixed and matched as you desire and if you prefer, choose Nori, collard, lettuce or kale instead of rice paper wrappers.
