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  • Genevieve Short

Spectacular Spring Rolls

My last post of 2019 (new and exciting recipes and ideas coming in 2020) and my first attempt at spring rolls. I really liked how easy they were to make and how little time it took. For a first attempt I was pleasantly surprised at how tasty they turned out to be.

Here’s the recipe... takes less than 45 minutes from start to finish.

1 cup grated carrots

1/2 cup finely chopped onions

2 cups grated Brussel sprouts

1 clove garlic (grated)

1 tsp. finely grated fresh ginger

1/2 of a 15 oz. pkg. extra firm sprouted tofu (crumbled into very small pieces)

2 tbsp. coconut oil + some for oiling baking sheet and to brush on top of rolls

Salt & pepper to taste

I/2 pkg. spring roll wraps

Preheat oven to 400 degrees.

Sauté onions, garlic and ginger in coconut oil for 2 minutes.

Add remaining ingredients and sauté for another 5 - 10 minutes.

Add salt & pepper to taste.

Let cool down slightly before wrapping.

Place enough filling on wrap diagonally to fill it and fold over so that it looks like an envelope, leaving the “flap” to close up last before placing on oiled baking sheet.

Brush top of spring rolls with coconut oil and bake at 400 degrees for 10 minutes. Flip over and bake for another 10 minutes. Serve with sweet sauce or Bragg Aminos.

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