HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Try vegetarian cooking with V Cuisine: The Art of New Vegan Cooking by Angeline Linardis, including recipes for Superior Spring Rolls; Colorful Black Thai Rice; and Panko-Stuffed Portobello Caps.

Cookbook

 

Spring Rolls

Spring Rolls

Serves 4-6

 

These make a zingy appetizer to ignite any party or a wonderful and unique supper. As a meal, they're lovely served along with a light stir fry of snow peas, baby carrots and water chestnuts. That sounded good, but I never do that (ha ha). I just make the spring rolls as a meal. There are lots of veggies in them and it makes any old night feel festive.

  • 1-2 Tbsp (15-30 mL) olive oil
  • 3 cloves garlic, finely minced
  • 1 medium onion, finely diced
  • 11-oz (312-g) package of vegetarian ground "beef"
  • Soy sauce to taste
  • 1 Tbsp (15 mL) powdered ginger
  • 1/2 large cabbage, finely shredded
  • 1cup (250 mL) "traditional" or firm tofu
  • Salt to taste
  • Optional: hot sauce or white pepper to taste
  • Spring roll wraps
         (The ones I use have 24 to a package and are about 8 inches (20 cm) across.)

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, put enough oil to cook down the garlic and onions until the onions are translucent, at about medium-low heat. When they're done, crumble in the package of veg ground "beef." Add a little water or soy as required so that the mixture doesn't stick. At this time, you can add the ginger and about half of the cabbage, Cook it a couple of minutes more and season it. Lightly mash the tofu and then add it to the mixture. When it's piping hot, remove it from the heat and add the remainder of the cabbage,Toss it in; the filling is ready to use.

Peel apart several of the spring roll wraps. Take a small scoop of the filling and place it in the center of a wrap. You'll have more surface area if you work on the diagonal, but wrap it up however you like, Make a line of the filling, tuck in the sides, and roll it up. Add a drop or two of water to the final corner to help secure it shut. You should have a nice, snug little wrap, Remember, they're delicious overstuffed, but they may fall apart, so try to keep a reasonable balance between the filling

Bake for about 5-7 minutes per side or until golden brown and crispy. You may want to turn them once, to crisp up both sides. I realize something like this doesn't have "sides" but to brown them up front and back is plenty.

Cut them in half and serve them with plum sauce, soy or any other Asian-style sauce you love.They're fantastic with garlic-chili sauce if you like hot and spicy!

Strangely enough, plum sauce with some soy sauce drizzled over the top is pretty great. The killer sweetness of the plum is broken up by the intensely fermented saltiness of the soy.

You can fill these with anything. Have some leftovers from that stir-fry the night before? Throw that in, for sure. I like to just crush up some navy beans and add a crazy amount of chopped green onion-it's excellent!

For the sweeter set: fill the spring roll wrappers with fresh peaches or a peach pie filling and lightly bake. Dust with a barely-there flurry of powdered sugar.

 
  • from:
    V Cuisine
    The Art of New Vegan Cooking
  • by Angeline Linardis
  • Whitecap Books 2007
  • $29.95 Paperback
  • ISBN-10: 1552859037
  • ISBN-13: 978-1-55285-903-7
  • Recipe reprinted by permission.

Buy V Cuisine

 

V Cuisine

 
 
 
Kitchen Gypsy

 

This page created June 2008


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.