spring rolls with tofu and peanut sauce

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Spring Rolls with Tofu and Peanut Sauce

 

Recipe By :Diane Gilliland for Vegetarian Times

Serving Size : 6 Preparation Time :0:00

Categories : {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 Tablespoons peanut oil

6 ounces Chinese cabbage -- finely shredded

2 ounces bamboo shoots -- julienned

1 carrot -- finely julienned

2 drops Hot Pepper Sesame Oil -- (Eden)

4 teaspoons soy sauce

1 teaspoon sake

1/3 cup vegetable broth

15 ounces Nayasoya Extra Firm Tofu -- diced small

6 ounces bean sprouts

2 teaspoons cornstarch

1 Tablespoon cold water

5 1/2 ounces baby spinach salad -- chiffonade (see tip)

divided (reserve 2 oz for garnish)

vegetable oil -- for deep frying

1 teaspoon flour

water -- as needed

6 spring roll skins -- 8 " squares

6 edible flowers

18 chive sprigs

Peanut Sauce (see recipe)

 

Heat the peanut oil in a wok or saute pan. Stir-fry or saute the cabbage, bamboo

shoots and carrot. Add sesame oil, soy sauce, sake, vegetable broth, tofu, and

bean sprouts. Continue to stir and cook for another minute or two. Mix the

cornstarch with 1 tablespoon cold water. Stir into the vegetable mixture and

cook until reduced and thickened. Add 3 1/2 ounces of spinach chiffonade. Remove

from heat.

 

Heat vegetable oil in a saucepan. Be careful not to overheat oil. Make a thin

paste with flour and a little water. Place spring roll skin on clean towel with

bottom corner pointing towards you. Spoon 4 ounces of vegetable mixture

horizontally onto lower half of spring roll skin. Lightly brush around edge of

skin with flour paste. Fold bottom corner over the filling, pressing down to

seal. Fold left and right corners inward (like an envelope). Roll toward top

corner to form a cylinder.

 

Deep fry spring roll unit in vegetable oil until skin is crisp and brown. Remove

with slotted utensil and drain on paper towel. Repeat with remaining skins and

filling.

 

For each serving: On a small appetizer plate, serve 1 spring roll cut on a bias

so cylinder tops are angled vertically. Do not cut evenly in half in order to

have different cylinder heights for plating. Garnish with small mound of spinach

chiffonade in center of cylinder basses topped with edible flower (for color)

and 3 chive sprigs (for height). Encircle each spring roll with 1 ounce of

peanut sauce.

 

 

TIP - Earthbound BABY SPINACH SALAD comes in 5 oz. (142g) bags.

 

Source:

" Earthbound Farm Organic Produce http://www.ebfarm.com/recipe_springroll.html "

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Per Serving (excluding unknown items): 236 Calories; 9g Fat (32.4% calories from

fat); 13g Protein; 29g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 561mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2

Fat.

 

NOTES : Recipe developed by Diane Gilliland at the Western Culinary Institute

for Vegetarian Times magazine and Earthbound Farm

 

Nutr. Assoc. : 0 0 0 0 1356 0 4810 0 3287 0 0 0 5085 0 0 0 0 3227 0 356 0