Description
Want to make vegetable spring rolls with peanut sauce that bursts with a yummy taste and bright colors? This one is delicious, PLUS it’s baked, not fried!
Ingredients
Scale
- 1 tablespoon oil
- 3 large cloves fresh garlic, minced
- 1 teaspoon graded fresh ginger
- 4 cups shredded cabbage
- 1 cup julienned carrots
- 2–3 green onions, chopped
- 1/4 cup chopped herbs (cilantro, parsley)
- 1 tablespoon Braggs liquid aminos (soy sauce)
- 2 teaspoon toasted sesame oil
- 1/2 teaspoon sea salt
- 2 oz of Bean Threads noodles (1/3 of a package Dynasty Saifun Bean Threads)
- 1 pk. Vegan Egg Roll Wrap (refrigerated) (Spring roll pastry)
Peanut Sauce:
- 1/2 cup unsweetened peanut butter/almond butter (or combination)
- 2 tablespoon Braggs liquid aminos (soy sauce)
- 1 clove fresh garlic, crushed
- 1 teaspoon grated fresh ginger
- 1/2 lime, juice only
- 1 tablespoon agave
- Boiling water (a few tablespoons)
Instructions
- Place about 2 oz. of dried bean threads in a bowl. Cover with boiling water. Set aside for 20 minutes before draining.
- In a large skillet, over medium to high heat, add oil, garlic and ginger. Sauté for about a minute, then add cabbage and carrots. Stir fry for 3-4 minutes, add Braggs, toasted sesame oil, herbs, and salt.
- Add the drained bean threads. Stir to combine. Take off heat.
- Assemble the spring rolls: Place an egg roll wrap with corner towards you.
- Place about 2 tablespoons of filling towards the corner nearest you. Fold over, wrap the filling, fold both sides in, then roll up the rest of the wrap. Use a little water to seal the edges. (See video for details)
- Place on baking tray. Brush spring rolls with a little sesame oil.
- Bake at 425F for 15 minutes, then flip the spring rolls, bake for another 10 minutes.
Peanut Sauce:
- Mix all ingredients except the boiling water, until well combined.
- Add boiling water, a tablespoon at a time, to make it the right consistency for dipping.
- Serve with Spring Rolls.