Last week a friend asked me if I could bring a dish to share at her holiday party. With a couple dietary restrictions to be mindful of (vegan and gluten-free), I went searching for a healthy crowd-pleaser. These Winter Veggie Spring Rolls fit the bill perfectly. They took me about an hour to put together and I was able to make them ahead of time. Then I put them in the refrigerator to chill-out for a few hours until I was ready to go. The dipping sauce was just the right accompaniment to make these extra delicious. Bonus – they were one of the first things gone at the party!
Winter Veggie Spring Rolls
Adapted from Clean Eating
Time: 60 minutes (20 minutes cook time)
- 4 tsp avocado oil
- 7 large king oyster mushrooms, thinly sliced lengthwise
- 1 cup frozen shelled edamame, thawed
- 2 tbsp reduced sodium tamari sauce
- 1 tbsp maple syrup
- 12 8-inch rice paper wraps
- 2 oz dry brown rice vermicelli noodles, cooked
- 1 cup grated carrots
- 1 cup grated Brussels sprouts
- 1 cup thinly sliced red cabbage
- ½ bunch fresh basil (leaves only)
- ½ cup hoisin sauce
- ¼ cup rice vinegar
- 2 tsp maple syrup
- In a large saute pan on medium heat the avocado oil. Add mushrooms and saute for 10-12 minutes or until brown and slightly crispy.
- Add edamame, tamari and 1 tablespoon maple syrup, saute for 4 minutes more. Remove from heat.
- In warm water, wet 1 sheet rice paper and set flat on a clean surface, fill with mushroom mixture, noodles, carrots, Brussels sprouts, cabbage and basil. Be careful to not overfill. Fold ends over, wrap tightly and place on a plate or in a container for storage. Repeat with remaining ingredients. (Tip: if stacking rolls, place a piece of parchment paper between layers).
- To prepare the sauce, in a small bowl whisk together all sauce ingredients. Serve with rolls.