Tag Archives: spring roll

Creamy Edamame Pockets

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
1tsp agave
1 tsp tahini
1/2 tsp crushed red pepper flakes

Enjoy!

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Decadent Crab Spring Rolls

What did you do for Valentine’s Day? Get into the restaurant rush? Buy each other expensive gifts? No thanks! We went for a run out on the Land’s End trail, in the 75 degree weather (!) then came home and cooked! My fellow actually fell asleep while I was prepping this spring roll treat, but then he went up to the grill and did some cooking too 🙂 This was a special treat with fresh crab meat. I made several with the crab, but a few using edamame in place of the crabmeat, so that is the vegan option here, either that or some tofu! I enjoy seafood from time to time, and this was a decadent, romantic treat 🙂

Sauce:
Juice 1 large lemon
Juice 2 cuties
1Tbs vinegar
1Tbs liquid aminos
1Tbs almond butter
2Tbs peanut butter
Warm water 2Tbs
Crushed red pepper
1/4 diced jalapeño

Blend or whisk together sauce ingredients, and set aside. Assemble spring rolls using:

Spring roll wrapper
Greens (raw spinach)
Cucumber, sliced thin
Green onion, sliced thin
Bell pepper, sliced thin
Carrot, sliced thin
Fresh basil
Fresh cilantro
Avocado, sliced thin
Crab/edamame

Dip in the sauce and enjoy!

For more detailed instructions about assembling spring rolls, see my original spring roll post, here!

Believe it or not, we actually did eat all that…. 😀

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Oh and here’s my valentine snoozing after our run 🙂

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