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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from a Sandi Richard recipe, these baked-not-fried vegan curry spring rolls are just as crispy as the deep-fried appetizers, made with phyllo pastry and just a touch of oil spray. Delicious with plum sauce or sweet-n-sour sauce. Ingredients:
4 oz low-fat, firm tofu, sliced |
1/4 yellow onion, minced |
1 tbsp grated ginger |
1 tbsp minced garlc |
16 oz coleslaw mix |
1 tbsp tamari |
1 tbsp water |
1/2 tsp black pepper |
1/2 tbsp curry powder |
8 sheets of phyllo pastry |
canola oil spray |
Directions:
1. Preheat oven to 375ºF.
2. Heat a large, non-stick pan or wok at med-high heat.
3. Add tofu and onion, and cook while stirring 5 minutes.
4. Add ginger and garlic.
5. Cook until onion is thoroughly softened.
6. Add slaw mix, tamari, water and spices.
7. Toss to combine.
8. Lay 2 sheets of phyllo on a dry surface, long side at bottom (cover the rest with a damp cloth).
9. Spray top sheet of pastry lightly with canola oil spray.
10. Spoon about 1/4 of the pan mixture in a strip about 2” from bottom edge of the pastry.
11. Begin to make a roll, starting from the bottom.
12. Once roll is almost done, fold sides over at edges and roll to finish. Lightly brush roll with water.
13. Repeat with remaining ingredients to form 4 rolls.
14. Slice each roll diagonally, not all the way through, into six pieces.
15. Bake for 20 min, and serve immediately.
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