Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
peacenik, 10/14/09
Ruben's Ragin' RollsIngredients (use vegan versions): 1/3 head cabbage, chopped
3 carrots, chopped into mini matchsticks
1 cup broccoli, chopped
1 onion, diced
1 cup mushroom, chopped
1 tablespoon oil of choice
7 ears of baby corn, copped into mini matchsticks
handful of spinach, torn
4 tablespoons Braggs Liquid Aminos
1 tablespoon Hoisin sauce
1 package rice paper roll wrappers
Directions:1. Steam the cabbage, carrots, and broccoli.
2. Saute the onion for about 2-3 minutes in oil, then add the mushroom and saute for about 5 more minutes. Mix in the steamed veggies, spinach, and baby corn along with the braggs and hoisin and saute long enough to make the spinach limp.
3. Fill a bowl the size of the rice paper roll wrapper about half way with water and soak the wraps 1 or 2 at a time. Now you want these to be a little flimsy, but still sort of hold its shape without folding over and sticking to itself.
4. Scoop 2 to 4 tablespoons of the filling onto a rice paper roll wrapper as if you were filling a little burrito (this depends on the size of your wraps, I use the medium sized wraps and fill them with about 3 tablespoons). Take what would be the ends of the roll and fold them in onto each other, then roll the wrap up snug. If you let the rolls set in the fridge for about 5 minutes and then flip them and set another 5 minutes, the wraps will dry up nicely so as to hold together better.
We love these and often have them a few times in one week, using whatever veggies we have on hand. I have not quite mastered the art of making sweet chili sauce, so i buy the taste of asia brand from the health food store.
Source of recipe: Just something I came up with
Makes: 10 spring rolls, Preparation time: about 10 minutes
