Thursday, March 8, 2018

Baked Brown Rice Spring Rolls

NOTE #1: Make Sweet and Sour Sauce ahead of time and chill (recipe below).

NOTE #2: These bake amazingly well on the air fryer feature of the Breville Smart Oven Air (at 400 degrees F), but would probably bake just as well in an oven, regular toaster oven, or standard air fryer (probably wouldn't take as long)

1-2 packages of Vietnamese Brown Rice Spring Roll Wrappers by Star Anise Foods
1 package of slaw mix (containing shredded green and red cabbage and carrots)
1 1/2 cups of fresh mung bean sprouts
1/5 of a package of firm or extra-firm tofu
1 green onion
1 clove of garlic, crushed
16 oz. of button mushrooms, chopped finely in food processor
2-3 T low-sodium soy sauce
1/8 t black pepper
salt to taste

1. Preheat oven or toaster oven to 375 degrees.

2. Crumble the tofu into a small bowl and toss with 2 t of soy sauce. Bake on nonstick foil or parchment paper for 20 minutes, turning the crumbled pieces over after 10 minutes. Set aside. Turn oven up to 400 degrees to bake the spring rolls.

3. While tofu is baking, chop the white part of the green onion (chop the dark green portion also and set aside) into small pieces and place in a skillet with the garlic and finely chopped mushrooms. DO NOT ADD ANY LIQUID! Cook over medium high heat until most all of the moisture has cooked out, stirring often. Let cool 5-10 minutes.

4. In a large bowl, place the chopped dark green portion of the green onion, the slaw mix, the mung beans, the crumbled baked tofu, the cooked mushroom/onion/garlic mixture, black pepper, and 2 T of soy sauce. Mix everything together well. The warm mushroom mixture will slightly wilt the cabbage. This is exactly what you want to happen. Taste a small amount and add salt if needed.

5. Fill a shallow pie plate with cool water. One at a time, dip each rice wrapper into the water until the pattern on the wrapper just begins to fade. Place the wrapper on a dinner plate, add some filling, and roll up like a burrito--folding in the sides as you go.

6. Place the rolls directly on the oven or toaster oven rack--with air between them. Bake for 20 minutes, not touching them at all. They should be completely crispy on the outside after 20 minutes, but if not, bake them a few more minutes.

Serve with homemade Sugar-Free Sweet and Sour Sauce!

Thank you to Tami Kramer for the idea to make baked spring rolls!
Check out HER VERSION!

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