Baked Teriyaki Vegetable Spring Rolls

Baked Teriyaki Vegetable Spring Rolls

Baked Teriyaki Vegetable Spring Rolls

I wanted to make something special that I’ve never made before for our Valentine’s dinner at home last night. Instead of the usual cabbage and carrots inside a fried wrapper, I wanted to bake them. Since they were baked, I wanted to add the flavor on the inside with a sauteed vegetable and teriyaki sauce mixture. I had leftover tofu from the night before so I decided to sear those in soy sauce and use them as a filling as well. I had a really hard time finding vegan spring roll wrappers, and so these actually had egg in the wrapper. I checked Kroger, Trader Joe’s, and Whole Foods with no success. Whole Foods associates pointed me to the Nasoya brand in their vegan refrigerated section, and then I had to let them know they included egg. He said vegans go there all the time for those and no one has ever caught that, so guess they need to move them now! They were still crunchy on the outside, and had a flavorful interior. I served them with a side salad and it was a filling, yet light meal. You can add whatever you want inside, and guess I need to look online for vegan wrappers, suggestions?

Hope everyone had a wonderful Valentine’s Day and celebrated the ones you love! I had a great day with my kids at school, and then a relaxing night in with Josh.

Baked Teriyaki Vegetable Spring Rolls

12 “egg” roll wrappers

1 large zucchini, julienned

10 oz button mushrooms, diced

4 oz tofu, skinny strips

1 small yellow onion, halved and sliced

pepper to taste

Teriyaki Sauce

1/4 cup low sodium soy

1/4 cup coconut aminos

2 tbsp pure maple syrup

1 tsp minced garlic

1 tsp minced ginger

1 tbsp cornstarch

  1. Preheat oven to 400* and saute vegetables until tender.
  2. Add teriyaki to vegetables and cook down until thickened then cool.
  3. Cut tofu in strips then saute on each side in a little bit of soy to gain texture.
  4. Lay each wrapper on a diagonal then add one piece of tofu horizontally in the middle of the wrapper and add 1-2 tbsp of vegetable filling. Fold the bottom triangle over the filling, then wet the remaining corners and sides. Fold corners in and then roll up to seal.
  5. Lay on a silpat baking mat and bake for 15 minutes until golden brown.
  6. Let cool a few minutes before serving and serve with a side of soy for dipping.

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