Page 34 - Veggiefood Presentation

Vegetarian Spring Rolls

Ingredients Method

4 tablespoons Canola oil Heat 1 tablespoon of the Canola oil in a large
1 yellow onion (small, finely diced) skillet or wok over medium heat.
1 garlic cloves (minced) Add the onions, sauté for 2 minutes. Add in
garlic, ginger, carrots and mushrooms and
1 teaspoon ginger (freshly grated) sauté for 3 minutes.
1 carrot (large, grated)

6 shiitake mushrooms (diced) Add the cabbage, kale, scallions and salt and
sauté an additional 3 minutes.
36 g kale (thinly sliced)
In a small bowl, whisk together the soy sauce,
109 g napa cabbage (thinly sliced) rice vinegar and sesame oil, and add it to the
1 scallions / spring Onions (diced) skillet. Stir to coat the veggies well. Remove
½ teaspoon salt from the heat and allow to cool slightly.
59 ml low sodium soy sauce Place one spring roll wrapper on a flat surface
1 tablespoon rice vinegar in front of you, with a corner facing you, so it
makes a diamond shape.
1 teaspoon sesame oil
12 spring roll wrappers Place 2 tablespoons of the filling in a line in
middle of the wrapper.

Fold the corners toward the centre on top of
the filling and the bottom corner over the top
of the filing. Brush a little water on the top
corner and roll it up like a burrito.
Heat the remaining 3 tablespoons oil in the
skillet or wok over medium heat. *
Place a few spring rolls in the pan, making sure
you have room to roll them. Cook them on
each side for 2-5 minutes, until they are golden
brown on each side. Each spring roll will take
about 7-10 minutes to fully cook.