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Spring Rolls with Lime-Mustard Sauce




Source of Recipe


Tea Cozy-Hallie Harron in Vegetarian Times - July 1994


Recipe Introduction


Categories: Appetizer, Indonesia
Yield: 8 Servings
PER SERVING: 153 CAL.; 8 G PROT.; 7G FAT; 1 3G CARB.; 0 CHOL.: 37MG SOD.: 4G FIBER. VEGAN


List of Ingredients




MMMMM------------------------SPRING ROLLS------------------
8 oz Package plain or multi-grain
Tempeh (use plain if gf)
2 ts Sesame oil
2 ts Olive oil
1 tb Lemon juice
1 oz Cellophane (bean-thread) Noodles
8 Dried rice paper sheets
1/4 c Chopped cilantro
1/2 c Chopped red bell pepper
1/2 c Chopped green onions
1/2 c Shredded Chinese cabbage
1/4 c Roasted and chopped peanuts
1/2 c Mung bean sprouts

MMMMM----------------------------SAUCE---------------------------------
3/4 c Plain nonfat yogurt (soy)
3 tb Grainy Dijon mustard
3 tb Minced green onion (about 2-small)
1 tb Lime juice or to taste
2 ts Sesame oil
2 ts Minced fresh ginger root
1 ts Brown sugar

Recipe



SPRING ROLLS: Slice tempeh in half lengthwise, then into quarters, then into 1/4 inch strips. Place strips in medium bowl. In separate small bowl, stir together oils and lemon juice; brush oil mixture over tempeh strips. Cover and marinate 2 to 24 hours in refrigerator.

Preheat oven to 475 degrees. Place tempeh strips on nonstick or lightly oiled baking sheet. Brush with 1/4 cup Lime-Mustard Sauce. Bake 15 to 20 minutes, turning once, until browned.

Meanwhile, soften noodles by placing in boiling water to cover until translucent, about 3 minutes. Drain. Place noodles on large serving platter.

If using rice paper sheets, soften in a bowl of cool water to cover until pliable, about 5 minutes. Gently remove sheets; shake off excess water. Place on serving platter along with remaining ingredients.

SAUCE: Place all ingredients in blender or food processor; blend well. (Makes about 1 cup.) Cover and refrigerate.

To serve: Roll up ingredients of your choice into rice paper sheets and dip into Lime-Mustard Sauce.