Vegetable Spring Rolls

Marie and I have been on a kick to find the perfect pot stickers and spring rolls. We have been perusing restaurants here in Santa Fe, including ones that specialize in dim sum. None of the spring rolls and pot stickers we found were raw of course, but there were tons that are vegan or at the very least, vegetarian. Some were delicious, and this is no slight to any of them, but I personally like the flavor of these much, much better.

Obviously the texture of rice paper is a far cry from a wonton wrapper. These are not a handheld goodie; knife and fork it. Now if you make a bunch and you want to eat them the next day, you will have to steam them. It would be better to store the filling and make them as needed. It literally takes a few seconds to make these spring rolls fresh once the filling is made. You can put the filling in the dehydrator to warm it up if you are storing in the refrigerator.

Warning…these are super addicting!

RAW VEGAN RECIPE: Vegetable Spring Rolls

2 cups Nappa cabbage sliced

1/4 cup diced baby bella mushrooms

1/2 shredded purple carrot (any color will do)

1 clove garlic (crushed)

4 scallions (sliced)

2 tblsp chopped fine pickled ginger, recipe found here pickled ginger

1 tblsp ume vinegar

2 tblsp nama shoyu

1 & 1/2 tblsp olive oil

Toss sliced cabbage and carrots with 1 tblsp olive oil. Place in heat proof bowl and place in the dehydrator at 115 degrees for 2 hours, tossing every half hour to keep it coated. In a separate heat proof bowl, toss mushrooms with 1/2 tblsp olive oil and place in the dehydrator, mixing periodically. Combine all ingredients together and toss, placing back into the dehydrator for another hour, mixing every 15 mins.

Put warm water in a large, flat plate. Take a single sheet of rice paper for every spring roll and one at a time put into water for 3-5 seconds, making sure the water covers both sides. Place on large cutting board and lay out flat. Put 2-3 tablespoons of filling in center and fold the rice paper starting at the part closest to you, into the center. Fold sides in and finish with the furthest piece towards you.

*I don’t serve these with any sauce, there is plenty in the filling, but if you do, let us know what you made.