Vegetable Spring Rolls with Tamari Dipping Sauce

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Food, Recipes

One thing you should know about our chef Jeff Scott is that when it comes to a culinary challenge, he’s always game. When one of our 2014 wedding couples wanted a completely vegan menu for their wedding weekend (breakfast, lunch and dinner), Jeff worked with the bride and groom to create a host of dishes that would please the whole wedding crowd – carnivorous or not! One of the appetizers that was a big hit with everyone were these crispy, savory little bites – Vegetarian Spring Rolls with Tamari Dipping Sauce. If you’re throwing a dinner party and want a great vegan-pleasing finger food, try out this delicious recipe for yourself:

1 zucchini
1 summer squash
1 carrot
1 red pepper
1/4 head of green or red cabbage
1 TB sesame oil
1 TB minced garlic
1/4 c rice wine vinegar
1/4 cup soy or tamari
1 TB honey
Spring Roll Wrappers

Julienne all the veggies. Mix remaining ingredients together and toss with the vegetable. Let sit for 1 hour.

Fold spring roll wrapper into a triangle and ddd 2 fingers width of marinated veggie mix on top of wrapper. Fold wrapper over veggies and squeeze firmly as you roll them up. Fold the ends of the wrapper in and brush them with egg wash.

Put spring rolls on a sheet pan with seam side down to seal. Fry in hot oil – 350 degrees for 3 minutes. Drain on a towel and let sit to cool.Cut each spring roll in half and serve with tamari dipping sauce.

Tamari Dipping Sauce:
1 TB sesame oil
1 TB minced garlic
1/4 c rice wine vinegar
1/4 cup soy or tamari
1 TB honey

Mix dipping sauce ingredients together, bring to a boil, then remove from heat to blend flavors

 

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