Tempeh Spring Rolls w/ Sweet and Sour Sauce

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Recipe for Sweet and Sour Sauce will follow-

 

 

* Exported from MasterCook *

 

Tempeh Spring Rolls with Sweet-and-Sour Sauce

 

Recipe By :The Whole Soy Cookbook - Patricia Greenberg

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces tempeh

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

3 scallions -- white and tender green parts, sliced

2 garlic cloves -- minced

1 1-inch piece fresh ginger -- grated

1/4 head green cabbage -- shredded

4 large carrots -- shredded

4 fresh mushrooms -- thinly sliced

1 cup vegetable stock

1/2 teaspoon salt

1/2 teaspoon black pepper

8 won-ton wrappers -- at room temperature

1/4 cup soy milk

1 cup vegetable oil, or as neede

1 recipe Sweet and Sour sauce (recipe to follow)

 

Everybody loves traditional Chinese spring rolls. In this version, tempeh

replaces the usual shrimp or pork, making a light, crispy spring roll that's

every bit as satisfying as the original, even as it provides 8 grams of soy

protein. The accompanying sauce rounds out the flavors. These spring rolls are

wonderful as snacks or appetizers on their own, or they go well with other

Asian-inspired dishes such as the Gyoza-Tempeh Pot Stickers and Kung Pao Tempeh.

With the tempeh at room temperature, crumble it into small pieces.

In a large skillet or wok, heat the sesame oil and soy sauce over high heat and

saute the scallions, garlic, and ginger for 15 seconds.

Lower the temperature slightly and add the cabbage, carrots, mushrooms, and

tempeh. Saute for 3 more minutes, adding stock as needed to prevent sticking,

and remove from the heat. Season with salt and pepper.

Fill each wrapper with 3 even tablespoons of filling, and fold up from the

bottom and both sides. Roll over to enclose the filling, and brush with soy

milk to seal.

Fill a deep-fryer or wok with vegetable oil to a depth of 1 1/2 inches,. Heat

to 375F, measured on a deep-fat thermometer, and fry each spring roll for 1

minute on each side or until golden brown. Remove from oil and place on paper

towels to absorb excess oil. Serve hot. Garish with Sweet and Sour Sauce.

 

 

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Per serving: 128 Calories (kcal); 3g Total Fat; (20% calories from fat); 8g

Protein; 19g Carbohydrate; 1mg Cholesterol; 656mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0