Cassas Spring Rolls
2 to 3 tablespoons vegetable oil
1 cup mushrooms, chopped
1/2-1" fresh ginger, grated or minced
2 cups cabbage, finely chopped
1 cup broccoli, finely chopped
1 cup carrots, finely chopped
1 cup snow peas, chopped
8 to 10 shallots, finely chopped
2 to 3 tablespoons sesame oil
2 to 3 teaspoons soy sauce
2 teaspoons vegan sugar
salt and white pepper, to taste
1 package (20 count) vegan egg roll wrappers
1. Preheat oven to 400 degrees F. Grease a baking sheet. If you can't find vegan egg roll wrappers, and must use spring roll wrappers, consider frying them. In large pan or wok, heat oil, and add mushrooms and ginger.
2. After a minute, add rest of veggies (cabbage, broccoli, carrots, snow peas, and shallots). Cook for 2 to 3 minutes. Add sesame oil, soy sauce, sugar, salt, and pepper. Cook another 3 minutes. Remove from heat.
3. Using water, moisten the edge of a vegan eggroll wrapper with your fingers. Lay the wrapper in a diamond shape and place filling mixture in middle. Fold up bottom, sides and then roll up to the top (use enough water to seal).
4. Place in prepared pan and spray oil on the top of the eggrolls. Bake for 10 to 15 minutes (until brown), but you could steam or fry.
My friend Cassandra gave me this recipe when I was craving. I've tried it and it's great!
SO HOW'D IT GO?
Made these today, they were tasty...I would omit the sugar, not necessary, I forgot to buy broccoli, but added bean sprouts. I would definitely add rice noodles next time to help them hold their shape. And also, I think the recipe should call for 8 scallions, not 8 shallots ;)b ...I used spring roll rappers, and they held up fine for the cooking, but once they cooled, they collapsed flat, but still were yum. I sprayed them with oil and baked them. I made a dipping sauce with garlic, ginger rice vinegar and Braggs. Will definitely make again, adding the rice noodles and also some cilantro inside the wrapper.
My husband and I loved this :)>>>
;)b YUM!!! Out of this world GOOD!!!!!!
These were delicious! Highly recommended. I made these as an appetizer for a New years eve party and everyone loved them.
;)b This recipe is FAB-U-LOUS!!!! I just made them. Veggie Spring Rolls have long been a favourite of mine - I never dreamed of making them! They are soooo good! I used green onions sauteed in canola oil, then added ginger (sadly the kind already minced in a jar), some carrot peices, grated cabbage, bean sprouts and a little bit of corn kernals. The toasted sesame oil and Bragg's Aminos made it so 'asian' tasting! Oh and I used rice paper wraps instead of egg roll wraps. This will be a definite do-again! Hubby is upstairs reading bedtime stories to the little ones...if he doesn't hurry up there will be none left for him!!!
I screwed up on these big time. I forgot the sugar, and didn't use as many vegetables as the recipe called for, but used the same amount of sesame oil. I think I burned the veggies too because they had a burnt nasty taste. I substituted the soy sauce for tamari, and also added some satay sauce I found at the store. the three tasted good when I put them together in a bowl but I guess that doesn't cross over well when cooking? When I baked these, all the sesame oil oozed out and burnt the bottom of the roll. So the bottom was crunchy and hard, or even tough, but the top was still mostly uncooked.
I'm going to try making these a few more time, next time following the recipe to the dot. If that doesn't work, I'll try again, but after that I'm giving up. The recipe isn't bad, but there are some recipes I just can't seem to master. I hope this isn't one of them because it sounds so good.
These were delicious! My stomach is growling just thinking about them...
Thank you for the recipe. :)
I forgot to add:
1) I'm not sure how they are supposed to turn out. If they are supposed to be a bit browned, then I figure the wrapper should be a bit crunchy. In the end, I placed them in batches in my toaster oven to brown them more.
2) Next time I'm thinking of crumbling vegan sausage into the mix.
3) There's really no batch size. Getting the veggies out makes a bit of a mess, so the next time I make these I'm going to double everything, at least.
I stuck pretty close to the recipe. I didn't use shallots, because I'm planning to bring these to a potluck and there will be Buddhists there (who don't eat garlic or onion). I had snow peas and rice noodles, but I forgot about them until the spring rolls were in the oven. I added water chestnuts.
I used spring roll wrappers instead of egg roll wrappers because I'm vegan. I hadn't used spring roll wrappers before. To prepare the stiff wrappers, put them in a bowl of water, one at a time. Make sure one wrapper is fully submerged before putting in the next one. Once they're wet, it's okay for them to touch. They only need to be submerged for about 30 seconds. I found that when they just become pliable works best instead of letting them become really wet. I used about an 8-inch diameter circle shape. I only used one thickness the first time and all of my rolls fell apart, so I soaked more wrappers and used a double thickness in which to wrap the failed spring rolls. A double thickness helped immensely, but that made three thicknesses total which a bit much. Next time I'll start with two thickness when I roll them.
I baked some so they were touching and some not touching. Not touching works better, because they tended to tear where they were separated. I baked them for half hour before they started to brown, instead 10-15 minutes.
My most important advice is to chop the vegetables using a food processor or food chopper. It took a prohibitive amount of time chopping the vegetables by hand.
There are a lot of Vietnamese people living in my town and they always put rice noodles and bean sprouts in their noodles...
sorry i meant in their spring rolls, of course. :D
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