I’m pretty sure somewhere in the book of Hesitations it says that man shall not live by beans and rice alone…or maybe that’s just a proverb we have in our house. There are only so many beans I can consume in a week’s worth of dinners so here’s a little variety for the palate, a sweet, spicy, ginger-y blend sure to do the trick.
Add sauce to moisten vegetables
Roll the filling in the wrapper
Mix up the dipping sauce
Vegetable Spring Rolls
Adapted from a Baked Pork Spring Roll recipe found here.
3 (generous) cups of shredded cabbage* (I used a cole slaw mix, nice and easy 🙂 )
1/3 cup shredded carrot
2 green onions, chopped (green and white parts)
2 Tablespoons cilantro, chopped
2 teaspoons fresh ginger
1 1/2 teaspoons minced garlic
1 teaspoon chili sauce (or crushed peppers-a lot of chili sauce has sugar in it)
1/2 teaspoon sesame oil
1/2 tablespoon soy sauce (also check for sugar-kikkoman brand is good)
Spring roll wrappers**
1/3 cup apricot jam (polaner all-fruit has no sugar)
chili sauce/crushed peppers
1. Preheat oven to 425 degrees (F).
In a small bowl combine the ginger, garlic, chili sauce, sesame oil, and soy sauce. Set aside.
2. In a large bowl, toss together cabbage, carrot, cilantro and green onion. Add the ginger sauce and mix until fully coated.
3. Spread a sheet of parchment paper on a baking sheet with sides. Begin assembling spring rolls, using about 2-3 tablespoons of filling (small handful) and following the directions for the wrappers** you are using. (As per picture, fold one end over filling snuggly, fold sides up and roll over to complete the roll) You will get about 10-12 spring rolls depending on how much filling you use.
4. Brush each roll lightly with vegetable or canola oil. Bake on center rack for 20 minutes. For a crispier roll, turn after 10 minutes.
5. While spring rolls are baking, mix together the sauce. I don’t have a definitive recipe for this but I can give you approximates and then you can adjust for your specific taste. In a small bowl combine apricot jam, 1-3 teaspoons chili sauce (or crushed pepper), 1-3 teaspoons soy sauce, 1-3 teaspoons fresh ginger.
Let rolls cool for a few minutes before eating-they are extremely hot! I like to serve them with broccolini sauteed in olive oil and garlic and some brown rice.
*I happen to be what some people call, picky. ie: I don’t like lots of different types of vegetables. If you like you can substitute some of the cabbage for chopped mushrooms and mung bean sprouts.
**True spring roll wrappers are made from whole wheat flour and water and generally sold in the freezer section of your local grocery store. They are very thin and resemble filo pastry. I have had a difficult time finding them around here so for this I use rice paper which is made of rice flour and water. Rice paper wrappers will be a little bit chewy but they get a nice crisp outside when baked at this heat. They also take a little longer to assemble since you have to soak each one in water for about 20 seconds before filling-but it’s worth it! You will not need a sealant for rice paper, if you do find spring roll wrappers, seal the edges with a little corn starch and water (and send me some of the wrappers!).