I visited an Indian store this weekend and saw spring roll wrappers with only three simple ingredients. I decided to go to work in the kitchen to show you how tasty salt-less vegan cooking can be. This recipe was inspired by Sri Lankan flavors…
Time: 55 minutes
Spring Roll Ingredients (8-9 rolls)
1 cup bean sprouts
3 cups cabbage chopped into thin pieces
5 cherry tomatoes or ¼ cup chopped tomatoes
½ cup yellow onion
¼ cup red bell pepper
½ tsp Jalapeno pepper (omit if your preference is mild)
1 clove garlic
Small piece of ginger (about the size of a large garlic clove)
½ tsp ground cumin
½ tsp thyme
1/2 tsp turmeric
4 pepper corns
1/3 cup olive oil
Spring roll wrappers (Try to find some without chemicals, soy or words you don’t understand.)
Sweet and Sour Sauce Ingredients
Ping Pong ball size chunk of 100% pure tamarind paste without the seeds
½ cup agave syrup or 100% Grade B Maple syrup
Pour ¼ cup olive oil in wok or sauce pan. Lightly mash garlic clove with flat side of large knife and remove skin. Sauté garlic over low flame. Half tomatoes and add to oil. Chop ginger into 4 pieces. Mince Jalapeno and red pepper. Add all three items to wok along with 4 pepper corns. Chop cabbage into thin slices, add to wok and stir to mix ingredients. Chop onions and add to wok along with cumin, thyme and turmeric. Squeeze lime juice into wok, stir and let mixture simmer for 5 minutes.
Preheat oven to 300. Separate the garlic, ginger, tomatoes and pepper corn from the mixture with spoon. Place spring roll wrapper on flat surface and line the side to your right with about 3 table spoons of filling, vertically. Fold half-inch of the top and bottom of the wrapper horizontally. Then fold the right over towards the left so that all of the vegetables are covered under the wrapper. Continue to roll left until you reach the end of the wrapper. By now, you should be able to gauge if you want the next rolls to have more or less filling. Add the remainder of olive oil to the baking pan. You only need enough to cover the bottom. Bake for about 10 minutes or until slightly golden on the ends.
Sweet and Sour Sauce
These spring rolls are flavorful without the sauce. However, you could easily make a sweet and sour sauce by combining a golf ball size chunk of pure tamarind paste and ½ cup agave syrup (or maple syrup). If it’s too thick for you add the filling juice if there is any left in your wok or some water. Mix thoroughly by mashing the tamarind paste into the agave syrup.