3 blog posts in 2 days - I’m on a roll :P This recipe is from Thug Kitchen’s newest cookbook, “Party Grub.” Not only does this cookbook make me laugh out loud but the recipes are really freaking good. It makes eating vegan food seem (dare I say) exciting.
Makes 12-16 rolls
Ingredients
2 tsp olive oil
4 cups shiitake or button mushrooms, chopped pretty fine
A few carrots, julienned or diced
A few celery sticks, diced
1 head of napa or green cabbage cut into bite-size strips (about 4 ½ cups)
1 onion, minced
2 Tbsp soy sauce
2 Tbsp rice vinegar
¼ tsp black pepper
12-16 large spring roll wrappers
spray oil
Dipping Sauce
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp water
1 tsp Asian-style hot sauce
1 tsp toasted sesame oil
1 tsp agave syrup
1 clove garlic, minced
What To Do
1. Preheat oven to 400*. (Can make ahead) Saute veggies in a skillet over medium high heat in batches for about 10 minutes each. I did onions, celery, carrot first. Then I transferred to a large bowl and sauteed cabbage. Transferred that to a bowl and sauteed mushrooms. Add soy sauce, vinegar, pepper to sauteed veggie bowl.
2. To make spring rolls, prepare according to package (mine said to soak in water for 15-20 seconds) then lay on cutting board. Grab a forkful of filling and throw it in the bottom third of the wrapper closest to you. Roll up like a burrito (right side in, left side in, roll everything up from the bottom)
3. Spray baking sheet gently with oil and place the rolls seam-side down on baking sheet.
4. Keep going until you run out of filling or wrappers. Less is more when piling in.
5. Put rolls in oven and bake for 30-35 minutes until crispy.
6. While the rolls bake combine ingredients for the dipping sauce.
7. Let them cool for a few minutes and enjoy!
