While reading over a copy of V Cuisine: The Art of New Vegan Cooking, I came across “Superior Spring Rolls” on page 139.
It seemed to be a nice choice to go with the Plum Sauce I had made this morning so I got started on it early – this was a pretty labor intensive dish. Fair warning on that. I made a few changes here and there, so this is an adapted recipe.
The results were good and Ford liked it, so it passed the Teen Test. It was though as I mentioned a lot of work, very similar to when I make baked ravioli’s.
Baked Spring Rolls
- 1 tbsp extra virgin olive oil
- 1 ½ tsp roasted garlic (jarred)
- 1 medium onion, peeled and diced
- 1 package veggie ground(Smart Ground, 12 ounces)
- 2 tsp ground ginger
- 10 ounce package angel hair shredded cabbage
- 1 package mori-nu tofu (firm or extra firm), drained
- 1 package spring roll wrappers
Preheat the oven to 425°.
In a large skillet heat the oil over medium heat and sauté the onion until tender, add in the garlic and cook for another minute or two. Add in the ground “beef” and the ginger, breaking up the ground, then half of the cabbage. Let cook for a couple of minutes, stirring often (about 5 minutes). Add in the tofu and mash-up to mix in, heat through. You may wish to season to taste with soy sauce, I didn’t as we were using a dipping sauce. Add in the rest of the cabbage and stir in. Take off the heat.
Divide the filling between the 24 wrappers (a good 2 heaping or Tablespoons of filling per wrapper). Spread it out in a line. Fold over the sides and then dip your fingers in a bowl of water and brush the ends, roll up into an egg roll shape, gently sealing. Place all on a baking sheet.
I sprayed mine with cooking spray (not in the recipe, but do this with baked ravioli). It gives a bit chewier texture. Otherwise leave plain. Bake for 10 to 15 minutes or until getting golden on top (the book said 7 minutes, mine were NOT done). Flip over carefully and bake till golden as well (another 15 minutes or so for me).
Cut in half and serve with dipping sauce.