Ginger-Vegetable Spring Rolls
Traditional spring rolls can be packed with preservatives, so creating these clean ones at home can be a simple way to enjoy what you love while still eating clean.
Serves: 12Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium
- 1 cup shredded red cabbage
- ½ cup shredded carrot
- ½ cup chopped green onion
- ½ cup chopped celery
- 4 oz. extra-firm tofu, diced
- 1 Tbsp. grated gingerroot
- 2 tsp. garlic, minced
- 2 Tbsp. sesame oil
- 2 Tbsp. soy sauce
- 12 vegan spring roll wrappers
- 2 Tbsp. water
- 1 Tbsp. vegetable oil
- Preheat the oven to 425°F and prepare an oven grate with olive oil spray.
- In a large mixing bowl, combine the cabbage, carrots, onion, celery, tofu, gingerroot, and garlic. Add the sesame oil and soy sauce to the mixture and blend well until ingredients are wet and combined thoroughly.
- In the center of each spring roll wrapper, place 2 tablespoons of vegetable mixture. Fold wrappers as if wrapping enchiladas: Wet the edges of the wrapper, fold in the right and left sides to cover edges of mixture, and roll to enclose completely.
- Lay the spring rolls on the prepared grate; use fingers or a pastry brush to lightly coat the spring rolls with the vegetable oil.
- Bake for 15 minutes, turn, and continue baking for an additional 5–10 minutes, or until spring rolls are brown and crispy.