Asian

Vegetarian Spring Rolls takes several minutes to prepare.

Vegetarian Spring Rolls takes several minutes to cook.

Vegetarian Spring Rolls makes 10 servings.

The ingredients for Vegetarian Spring Rolls are:

Ginger Root, 2 tsp minced
Shiitake Mushrooms, 1 cup sliced very thin
Scallions, raw, 2 medium chopped fine
Baby Carrots, raw, 6 medium shredded
Cabbage, napa, 2 cups shredded
Bean sprouts or pea shoots, 1 cup
Wild Wood High-Protein Tofu Super Firm, 10 oz
egg roll wrappers, about 20
*Canola Oil, 1 tbsp

Here is how you make Vegetarian Spring Rolls:

mince ginger, dice tofu. Heat heavy skillet and stirfry in 1T oil unitl fragrant. Add very thinly sliced mushroom, shredded cabbage, finely shredded carrots, scallions and shoots/sprouts. Stirfry for another couple of minutes. Add salt or shoyu to taste. Remove from heat and allow to cool.When cool: Use 2T filling for each roll. Place wrapper on the diagonal, like a diamond. Place filling across the middle. Fold bottom up over fillng.Fold up both sides snugly against filling and moisten with a little water/cornstarch mixture.Roll over flap to seal and lay flap side down until ready to cook.Preheat oven to 350. Prepare a cookie sheet with canola spray. Lay out spring rolls. Spray the tops of the rolls. Bake for 20 minutes or until golden and crispy. Serve with plum sauce, hot mustard, etc Number of Servings: 10Recipe submitted by SparkPeople user MADDY_AVENA.

The nutritional information for Vegetarian Spring Rolls is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 177.3

• Total Fat: 2.9 g
• Cholesterol: 6.0 mg
• Sodium: 291.2 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 1.6 g
• Protein: 10.3 g

Vegetarian Spring Rolls is Asian cuisine.

The dietary needs meet for Vegetarian Spring Rolls is Vegetarian