Steamed Spring Rolls With Citrus Mustard Sauce

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from Christina Pirillo's Christina Cooks. Christina has a cooking show and a very information web site about healthful cooking.
Recipe By: Christina Pirillo
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 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


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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