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Steamed Spring Rolls With Citrus Mustard Sauce

This starter dish is richly flavored with sweet, spicy and savory ingredients in perfect harmony.

2 teaspoons avocado oil
8 ounces tempeh, cut into two by 1/4 inch strips
1/2 cup mung bean sprouts
4 scallions, cut into 3-inch pieces
1/2 cup Chinese cabbage, shredded
1/2 each red bell pepper, roasted, cut into strips
1 lemon, juice
8 egg roll wrappers (eggless)

citrus mustard sauce:

3 tablespoons Dijon mustard
4 tablespoons sesame tahini
2 scallions,  minced
1 lime, juiced
orange, juice
1 teaspoon brown rice syrup
soy sauce
2 teaspoons toasted sesame oil
1 pinch powdered ginger

Heat oil in a skillet over medium heat. Add tempeh and cook, turning, until golden brown on all sides. Drain and set aside. Toss 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 in individual bowls for dipping either warm or made ahead and chilled.

Makes 8 servings 


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