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In an effort to add more vegetables to our diet, my husband and I have started trying to incorporate new recipes into our repertoire. I was recently sent a copy of Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat and there are a TON of great recipes in it! I will say that the original recipe calls for things like ‘julienne’ and ‘chiffonade’ and I am more of a slice and dice sort of cook. I used my Cuisinart food processor to thinly slice most of it and a knife to do the rest. Along with some spring roll wrappers and a dipping sauce from a jar that I love, here is what I am starting with:
I have included the recipe below as it was written in the cookbook. I actually HALVED the recipe and we have a ton of filling left over. Between the 4 of us we ate about 12 spring rolls and only used a small portion of the filling. Keep this in mind if you are making this for your family! The filling will stay for several days covered in the fridge so whenever you are craving some spring rolls, just wet down a few more wrappers and start rolling! I served these with my favorite peanut sauce but a plum sauce would work just as well. There is definitely a skill required for spring roll wrapping. I just couldn’t get them as tight as they are when I buy at a restaurant. For detailed directions, here is a video on how to roll a spring roll . I am going to keep practicing because they were delicious!
Easy #Vegan Spring Rolls
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.