Baked Spring Rolls and Low-Fat Lo Mein
blog.fatfreevegan.com
blog.fatfreevegan.com
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Ingredients

  • 1/2 head Napa Cabbage (about 8 ounces cored and shredded)
  • 1 carrot
  • 1/2 tablespoon sambal oelek (or other chili paste, to taste)
  • 6 ounces extra-firm tofu
  • 1 teaspoon soy sauce or tamari
  • 2 teaspoons water
  • 1 teaspoon seasoned rice vinegar
  • 1/4 teaspoon sesame oil
  • 24 spring roll wrappers (I used 4×4-inch wrappers)
  • 6 ounces Napa Cabbage, cored and shredded
  • 1 carrot, cut into matchsticks
  • 1/2 teaspoon sambal oelek (or other chili paste, to taste)
  • 3 oz extra-firm tofu
  • 1/2 teaspoon soy sauce or tamari
  • 1 teaspoon water
  • 1/2 teaspoon seasoned rice vinegar
  • 1/8 teaspoon sesame oil
  • 8 ounces whole wheat pasta such as fettuccine
  • 2 teaspoons minced ginger root
  • 1 teaspoon minced garlic
  • 1/4 red bell pepper, thinly sliced
  • 6 Cremini mushrooms, sliced
  • 1 tablespoon soy sauce or tamari (or to taste)
  • 1/2 teaspoon sesame oil (or to taste)

Instructions

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