Sprouted Spring Rolls | Vegan

Written by Mind Yourself on April 15, 2012 in Nutrition | Recipes - No comments
spring rolled | Meatless Monday Chicago

Happy Meatless Monday! During the month of April Jessica Perlaza, Chicago native and author of the book HIBERNATE, will share with you easy vegetarian recipes inspired by her journeys in Korea. We hope you enjoy them as much as we do!

By Jessica Perlaza

Now that the weather has turned to spring (and hopefully decided to stay there!), our bodies are starting to crave lighter, fresher foods. During the warmer months, our bodies can digest raw and lightly cooked foods much more easily than in winter when our digestion is cold and sluggish. So as the days grow longer and the sun warms our hearts (and our digestion along with it) it’s a good time to create more meals around raw foods like salads and sprouts. If you haven’t yet tried sprouts, what are you waiting for?! They are so easy to grow at home and have exponentially greater amounts of Vitamins A and C than unsprouted seeds.  

Spring rolls are a tasty way to re-introduce raw foods into our diet and to involve the whole family in making a meal together. A combination of raw and lightly cooked veggies is best this time of year so choose a couple of each. Some ideas for filling them up:
avocado. cucumber. spring onion. grilled bell pepper. carrots. beets. mango. papaya. apple. cilantro. basil. the list goes on!

Set the prepared ingredients on the table and make it a DIY spring roll party! Get the family together or invite some friends over for lunch. Spring rolls are for sharing!

____________________________________________________________________________________________________Sprouted Sprouted Spring Rolls | Vegan:

you’ll need…

12 leaves of leafy greens (I used chard and kale)
a block of firm tofu, sliced lengthwise into one inch slices and rubbed with tofu glaze
2 king oyster mushrooms, sliced lengthwise
a cup of purple cabbage, shredded
a cup of sprouts (any kind!)
a few sprigs of mint
a dozen rice paper wrappers
almond butter spread

for the almond butter spread, whisk the following together in a small bowl…
1/3 cup of almond butter
a clove of garlic, minced
2 teaspoons of tamari (or good soy sauce)
a tablespoon of agave nectar, honey or brown rice syrup
2 tablespoons of water
juice of one lime
a pinch of chili powder

for the tofu glaze, combine the following…
3 cloves of garlic, finely minced
1/2 teaspoon of sea salt
4 teaspoons of brown sugar
6 teaspoons of grapeseed or sunflower oil

Generously coat each piece of tofu with the glaze and cook in a skillet over medium-high heat until golden on both sides. Remove the tofu and slice into pencil-thick strips when cool. Toss the mushrooms in the same pan with any leftover glaze until nicely browned. Remove from heat, bring all the prepared ingredients to the table and start rolling!

Dip a sheet of rice paper in a bowl of hot water for just a few seconds until it becomes soft. Lay the sheet on a clean flat working surface and fold in half. Smear it with a bit of almond butter spread and layer with your choice of fillings. Starting with a leafy green will help prevent your rice paper from tearing and will make rolling much easier. Keep the ingredients toward one side and roll tightly. You can also leave the rice paper sheet round and fold in the edges mid roll to secure. If your wrapper tears, not to worry! Just wrap it up in another one.

Eat Fresh. Eat Local. Get the freshest ingredients for your spring rolls at your local Farmers’ Market.


Introducing Jessica: “I’m a teacher, home cook and advocate for the simple things in life. More than three years ago, my husband and I bid farewell to the big city of Chicago and the urban sprawl of Orlando to live in a small village in the Korean countryside. I was raised on mac n’ cheese and fried fish sticks but, through much trial and error, I eventually learned to treat myself and my body better. My kitchen is now full of fresh, whole foods that nourish me – body, mind and spirit.

My recent project as the co-author of The Kitchens of Pinch and Dash – a self-published quarterly cookzine – has brought me great joy in allowing me to spread the word of good food with a greater reach. Nestled in its pages you will find recipes (all vegan and gluten-free), photos and stories inspired by the seasons that influence the way I eat and live.” Read more…

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