Here’s another recipe that fits perfectly with the holiday season. Spring rolls take a bit of preparation, so I don’t recommend these for people who are looking for a quick, convenient meal! This is a recipe that is reserved for special occasions, or for food service situations when ‘mass production’ is possible.
You’ll have to locate some lumpia wrappers, which can usually be found in Oriental grocery stores. Also, if you’re not familiar with arrowroot, it’s an ingredient worth getting to know, as it can be used to thicken and set certain gravies, sauces and even desserts.
Spring Rolls
yields 15 rolls
Tofu Scramble
2 1/2 cups firm organic tofu, rinsed & drained
2 Tbsp. nutritional yeast
2 Tbsp. water
1 tsp. sea salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. turmeric
Sauce
2 Tbsp. stock from vegetable sauté (below)
1 Tbsp. organic tamari
1 Tbsp. sesame oil or water
1 tsp. arrowroot powder
Vegetable Sauté
1 Tbsp. sesame oil or water
1 onion, diced
2 tsp. ginger, grated
2 cloves garlic, crushed
1/3 cup green onion, diced
1 small carrot, finely chopped
2 stalks celery, finely chopped
1/2 cup red bell pepper, diced
5 button mushrooms, sliced
2 1/2 cups green cabbage, shredded
2 cups mung bean sprouts
1. Mash Tofu Scramble ingredients together and mix well. Cook in a non-stick frying pan until browned, stirring often. Set aside.
2. In oil or water, sauté the first five vegetables for two minutes.
3. Add the rest of the vegetables and sauté until tender; drain the stock and set it aside.
4. Mix all Sauce ingredients in a small saucepan. Cook on medium heat until thickened, stirring constantly.
5. Add sauce to the sauté and mix, then add this to the tofu scramble and stir.
Wrapping
15 Lumpia/egg roll wrappers
1/2-1 cup oil
2 tsp. arrowroot powder & 3 Tbsp. water
1. Place wrappers in between two clean, damp towels to keep them from drying out.
2. Separate one wrap and place on tray, being sure to cover the remaining wraps.
3. In a small bowl or cup, mix arrowroot and water thoroughly. Spoon 2-3 heaping tablespoons of filling onto the bottom half of the middle of the Lumpia wrap.
4. Roll up from the bottom. Tuck sides in, and continue rolling. Before you roll it up all the way, spoon a little arrowroot/water mixture onto the edge to stick it together. Set this one aside and continue with the rest of the rolls.
5. Pour the oil into a shallow bowl. Gently coat each spring roll in oil and place on a baking sheet, at least half an inch apart. (Baking paper makes the clean-up easy.)
6. Bake in the oven at 350° for 15-20 minutes or until golden-brown.
7. Serve with Thai Peanut Curry Sauce or Sweet Ginger Sauce (below).
…
yields 3 cups
2 small onions, sliced thinly
2/3 cup peanut butter
1 1/2 Tbsp. mild curry powder
1 1/4 Tbsp. arrowroot powder
2 cups water
4-5 Tbsp. molasses
1 Tbsp. sweetener
3 Tbsp. tamari or substitute
cayenne (optional), to taste. In a small pot, sauté garlic and onions with a little oil or water.
2. In a blender, blend remaining ingredients.
3. When onions are tender, pour blended mixture into pot with garlic and onions. Simmer until gravy thickens, stirring continuously. Do not boil.
Sweet Ginger Sauce
yields 1 1/4 cups
1 clove garlic (crushed)
2 Tbsp. organic tamari
1 Tbsp. sesame oil or water
1 1/2–2 tsp. sweetener
1/2 tsp. onion powder
cayenne, to taste
1 cup water
1 Tbsp. arrowroot powder
3 green onions (diced)
1. Blend all ingredients in a blender except for green onions. Strain into a small saucepan.
2. Add green onions, cook over medium heat until thickened, stirring constantly. Remove from heat before sauce boils.
