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Refreshing Vegetarian Spring Rolls

Refreshing Vegetarian Spring RollsThe delicious recipe for vegetarian spring rolls is compliments of cookbook author Ying Chang Compestine.

Recipe Ingredients:

2 tablespoons canola oil
1 1/2 teaspoons finely chopped garlic
8 oz. flavored, baked tofu, shredded
1 cup sunflower greens or bean sprouts
1/2 cup shredded fresh basil leaves
1 medium red bell pepper, cut into short thin strips
2 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
1 tablespoon MAGGI Seasoning Sauce
1 1/2 teaspoons sesame oil
12 (8-inch) round dried rice paper wrappers
Soy and Chili Dipping Sauce (recipe follows)

Cooking Directions:

  1. Heat canola oil in large, nonstick skillet over medium-high heat. Add garlic; cook, stirring constantly, for about 30 seconds or until fragrant. Add tofu; cook, stirring frequently, for 2 minutes. Turn off heat. Stir in sunflower greens, basil, bell pepper, sweet chili sauce, seasoning sauce and sesame oil.
  2. Soak one sheet of rice paper wrapper in warm water for about 1 minute or until soft. Transfer wrapper to a dry cutting board.
  3. Arrange 2 tablespoons filling in an even horizontal mound just below the center of the wrapper. Tightly roll up the rice paper to form a tight cylinder, folding in the sides about halfway, as you would to form an egg roll or a blintz. Repeat procedure with remaining wrappers and filling. Cut each spring roll in half on the diagonal. Serve with Soy and Chili Dipping Sauce.
  4. For Soy and Chili Dipping Sauce: Combine 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce, 2 tablespoons rice vinegar, 1 1/2 tablespoons finely chopped green onion, 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce and 1 teaspoon sesame oil in small bowl.

Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe): Calories: 90 Calories from Fat: 25 Total Fat: 3 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 390 mg Carbohydrates: 12 g Dietary Fiber: 1 g Sugars: 2 g Protein: 4 g

Recipe and photograph are the property of Nestlé® &, used with permission.