These are a lot like the fresh spring rolls I’ve made before, but I experimented with making an edamame purée and using cooked veggies in addition to some fresh ones. The result is a warm version of the still amazingly good for you spring rolls, and is truly comforting and satisfying!
Prepare 12 oz shelled edamame, put in your blender or food processor.
Saute in 1 tsp sesame oil:
3 clove garlic
1/8tsp minced fresh ginger
1 tsp jalapeño chopped fine
organic mushrooms sliced, 4oz
1/4 yellow onion well chopped
Sauté until mushrooms are well cooked,
then add 1-2 cups fresh spinach while turning off heat and covering to just wilt. Let sit 5 minutes.
Then remove spinach and set aside. Next remove mushrooms from the pan. For me the easiest way to do this is to kind of stab at them, so that the larger mushroom pieces come out but the smaller onions and minced stuff stays in the pan. Then scrape remaining contents of fry pan into blender, along with edamame, making sure to get all the oil and liquids that remain. Blend on high until puree forms.
Moisten one spring roll wrapper at a time to make pliable, and set handful of baby kale in the middle.
Spread the puree over the center of the wrap followed by
Sauteed mushrooms and spinach
Raw carrot slivers
Red bell pepper slivers
Fresh parsley and cilantro
For the spicy dipping sauce, whisk together:
Liquid aminos 1 tsp
Vinegar 1 tsp
Juice of 1 lemon
1 tsp tahini
1/2 tsp crushed red pepper flakes