I love visiting Buddhist temples in Asia, not for religious reasons but because I enjoy the food served in their restaurants. This recipe was inspired by the fried vegetarian spring rolls I ate at the Shaolin Temple.
While I enjoy crispy fried spring rolls, I dislike their high calorie count and the mess from deep-frying them. I found that by brushing a little olive oil on these rolls and broiling them in the oven, they came out just as crispy and delicious.
These round or triangular translucent sheets made from rice flour are widely used in Vietnamese and Thai cooking. To use, dip a wrapper in warm water for a few seconds; the delicate sheets become soft and pliable. Once the package is opened, store the wrappers in airtight plastic bags. If stored in a cool, dry place, they will last a couple of months. You can find them at most Asian markets and specialty stores.
Recipe information
Yield
Makes 12 spring rolls
Ingredients
Preparation
Step 1
1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
Step 2
2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
Step 3
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.
Step 4
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
Step 5
5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
Step 6
6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
Step 7
7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.
Recipe notes
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