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Recipes
Steamed Spring Rolls With Citrus Mustard Sauce
Steamed Spring Rolls With Citrus Mustard Sauce
Steamed Spring Rolls With Citrus Mustard Sauce
photo credit: Ev Thomas
from Christina Pirillo's
Christina Cooks
. Christina has a cooking show and a very information web site about healthful cooking.
Recipe By:
Christina Pirillo
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Ingredients
2
teaspoons
toasted sesame oil
8
ounces
tempeh -- cut into two by 1/4 inch strips
1/2
cup
mung bean sprouts
4
scallions
cut into 3 in. pieces
1/2
cup
Chinese cabbage -- shredded
1/2
each
red bell pepper -- roasted, cut into strips
1
lemon
juice
8
egg
roll wrappers
Citrus Mustard Sauce:
3
tablespoons
Dijon mustard
4
tablespoons
sesame tahini
2
scallions
minced
1
lime
juiced
1
tablespoon
orange juice
1
teaspoon
brown rice syrup
soy sauce
2
teaspoons
toasted sesame oil
1
pinch
powdered ginger
Instructions
Heat sesame oil in a skillet over medium heat. Add tempeh and cook, turning, until golden brown on all sides. Drain and set aside. Cost per ounce, green onions, cabbage, and bell pepper with lemon juice in a medium bowl.
Place one egg roll wrapper on work surface. Arrange 1/8 of the vegetables, about 3 tablespoon, and a strip of tempeh close to the middle of the wrapper. Fold over the corner near you, then the two sides corners. Gently roll toward the far corner. Moisten the edges with water, to seal the roll. Arrange rolls bamboo steamer, and steam over boiling water for ten minutes. Transfer rolls to serving platter and set aside.
Combine all the sauce ingredients in a small saucepan over low heat. Cook 3-5 minutes, or until warmed. Serve sauce and individual bowls for dipping either warm or chilled made ahead.
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