Kale, Tofu and Shitake Mushroom Spring Rolls

By • January 16, 2014 • 0 Comments

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Author Notes: A cool, delicious way to enjoy kale and tofu that everyone will love!Nancy Sherman

Makes 10

Spring Rolls

  • 10 Spring Roll or Egg Roll Wrappers
  • 6 ounces Baby Kale (or regular kale chopped)
  • 6 ounces Shitake Mushrooms, chopped
  • 6 ounces Extra Firm Tofu, chopped
  • 1 cup Carrot, peeled and shredded
  • 1 tablespoon Rice Wine
  • 1 tablespoon Tamari
  • 1 teaspoon Sesame Oil
  • 2 tablespoons Canola Oil
  • 1 teaspoon Sea Salt
  • 1 tablespoon Fresh Ginger, minced
  1. Heat 1 Talespoon of oil in a large non-stick saute pan. Saute ginger, mushrooms, carrots and kale on medium heat until softened. Transfer to a mixing bowl. Add remaining 1 tablespoon of oil to pan and saute Tofu on medium heat until browned on one side. Add to vegetable mixture and mix in sea salt.
  2. Add sesame oil, rice wine and Tamari to filling mixture and mix well.
  3. Place a heaping tablespoon of filling along the bottom of the long end of the spring roll wrapper, leaving 1/2 inch space on each short side. Fold both 1/2 inch short sides on top of filling and roll up until 1/2 inch is left on top. Dip your finger in water and wet the top 1/2 inch of wrapper and fold over to seal.
  4. Grease a large cookie sheet with vegetable spray and place Spring Rolls, seam side down, on sheet. Spray tops of Spring Rolls lightly with vegetable spray. Bake in 375 degree oven for 20 minutes or until golden on the edges. Serve with dipping sauce.

Dipping Sauce

  • 1 tablespoon Tamari
  • 1 tablespoon Rice Wine
  • 1 teaspoon Fresh Ginger, minced
  • 1/2 teaspoon Sesame Oil
  1. Combine all ingredients in a small microwave safe bowl and heat in microwave for 20 seconds. Stir and serve with Spring Rolls.
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