Baked Egg Rolls with Peanut Dipping Sauce
These mini egg rolls feature two deviations from the traditional recipe.
First, they are baked rather than fried, which is typically a healthier choice. Second, we’ve replaced the shredded pork with thinly sliced seitan, a plant-based protein source derived from wheat. Compared to meat, seitan is just as high in protein and has a chewy texture that mimics that of meat. Try serving these as an appetizer at your next party - your guests won’t think twice about grabbing seconds of this vegetarian snack.
BAKED EGG ROLLS WITH DIPPING SAUCE
Yields 16 egg rolls
For the egg rolls:
- 1 tablespoon organic cold-pressed canola oil, plus more for brushing
- 2 cups shredded green cabbage
- 1 cup grated carrots
- 4 scallions, thinly sliced
- 8 ounces seitan, sliced into thin strips
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground ginger
- 16 wonton wrappers
For the dipping sauce:
- ¼ cup smooth peanut butter
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce or tamari
- ½ teaspoon ground ginger
- Preheat oven to 425 F and lightly grease a baking sheet.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add cabbage, carrots, scallions, seitan, soy sauce and ginger. and sauté until vegetables are softened, 4-5 minutes. Set aside and let cool.
- Lay out wonton wrappers on a clean surface. Distribute vegetable mixture evenly among wrappers; fold and wrap each egg roll, making sure to tuck in the sides; place egg rolls seam-side down on the prepared baking sheet. Brush each egg roll lightly with canola oil.
- Bake egg rolls until lightly golden on the outside, 15-18 minutes.
- Meanwhile, in a small bowl, combine the sauce ingredients. Serve with egg rolls.
NGI was thrilled to sponsor Cherry Bombe magazine's third annual Jubilee Conference on April 10, 2016. Cherry Bombe is a beautifully designed biannual publication that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. Packets of this unique buckwheat-quinoa cherry granola were included in all of the attendees' gift bags: a special treat we created just for this exciting event. Check out the recipe for this delicious healthy snack.
VANILLA-BALSAMIC GRANOLA WITH CHERRIES
Yields 6 cups
- ½ cup maple syrup
- ¼ cup melted coconut oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons vanilla extract
- 1 teaspoon almond extract
- ¾ teaspoon sea salt
- 1 vanilla bean, scraped
- 1 cup raw buckwheat groats
- 1 cup rolled oats
- 1 cup sliced almonds
- ½ cup quinoa
- ¼ cup chia seeds
- 1 cup dried cherries
- Preheat oven to 225 F.
- In a medium bowl, whisk together wet ingredients.
- In separate bowl, combine all the dry ingredients, except for cherries.
- Using a rubber spatula, stir the dry ingredients into the wet ingredients. Transfer onto a parchment paper-lined baking sheet and bake until golden, about 1 hour, stirring granola every 15-20 minutes during baking.
- Toss in the cherries, and let cool. Store in an airtight container.
This story was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.