BAKED THAI SPRING ROLLS
These spring rolls are impressively delicious! You must try them. I asked my husband to grade them out of 5 stars and he gave them a 6! Serve them as a meal, a snack, or an appetizer for a party. You can actually prepare an endless number of filling options based on what you have available and your taste preferences. Be creative.
I originally found the recipe by Kim Campbell at “Plant Pure Chef” but the site has changed and I can no longer find it. Here is the new site that offers free information about plant-based eating and cooking: PlantPure
What is sriracha? A type of chili pepper sauce. See this link to learn how to pronounce it.
See this video for a tutorial on how to wrap spring rolls. In the video she uses 2 rice papers because she is using a lot of filling. I just used 1 rice paper per spring roll.
You can order Butler Soy Curls here.
INGREDIENTS
2 ounces bean thread rice noodles
12-14 rice paper spring roll wrappers, white or brown (or frozen flour spring roll wrappers)
Stir-fry sauce:
1 TBSP minced ginger or ginger paste
1/4 cup water
3 TBSP low sodium tamari or soy sauce
2 TBSP pure maple syrup
1 TBSP rice vinegar
1 TBSP fresh lime juice
1 tsp Sriracha
1 tsp garlic powder
1 TBSP cornstarch
Veggies:
4 cups thinly sliced cabbage
2 small carrots, julienned (or shredded)
4 green onions, thinly sliced
2 cups Butler Soy Curls, hydrated (or 6 oz shiitake mushrooms sliced)
Peanut Dipping Sauce:
1/4 cup peanut butter
2 TBSP low sodium tamari or soy sauce
1 1/2 tsp Sriracha
1 TBSP fresh lime juice
2 tsp pure maple syrup
1 tsp garlic powder
1 TBSP water or more to achieve desired consistency
DIRECTIONS
Preheat oven to 425 degrees F.
Cook the rice noodles according to package directions.
Using kitchen shears, cut the noodles so they are 1-2 inches in length. Set aside.
Place the stir-fry sauce ingredients into a small bowl, whisk, and set aside.
Place the vegetables and soy curls into a large fry pan and saute in a small amount of water over medium-high heat. Cook until vegetables are tender, about 6-8 minutes.
Place a rice paper wrapper into a medium sized bowl of warm water for 10 seconds, allowing the wrapper to become pliable. (If you are using the frozen flour spring roll wrappers you will not need to soak the wrappers in water.)
Place the rice wrapper on a clean surface and add about 2-3 TBSP of the vegetable/noodle mixture to the lower half of the wrapper. Turn the left and right sides towards the middle and begin rolling as if you are making a burrito. Be careful not to overfill. Practice makes perfect.
Arrange the spring rolls seam-side down onto a parchment lined baking sheet and bake for 20-25 minutes until lightly browned. For crispier spring rolls, turn after half way through. (or eat them fresh and skip the baking step)
Whisk together the peanut dipping sauce ingredients. If you prefer a thinner consistency add another 1-2 TBSP of water.
What I did differently and clarifications:
-Measured 2 cups of dried soy curls. Hydrated per Butler instructions. Drained. (After draining soaking water, I now squeeze out excess water). Cut the rehydrated long soy curls into bite sized pieces using kitchen shears.
-I used a baking sheet for soaking the rice papers so they stayed flat. I placed the cookie sheet over the sink so when the water got cool I could easily replace it with warm water again. Soaked one rice paper at a time then filled it and wrapped it before soaking another.
-Easily used about 3 TBSP filling per wrapper (I didn’t measure).
