Oil-free spring rolls: So easy, healthy and satisfying

Are you in the mood for Asian food, particularly Vietnamese? These cuisines are inherently healthy. I love the idea of spring rolls but they are usually fried or wrapped in white rice paper at a restaurant.  I made my own with brown rice paper from Whole Foods (in the Asian food aisle). I got the idea from Kimberly Snyder CN but I switched up the ingredients a bit: brown rice paper wraps, organic red leaf lettuce, organic tempeh, sprouts, red onion, avocado, organic scallions, sea salt , hot sauce, organic shiitake mushrooms, organic Worcestershire sauce.  You can put whatever you like in the wraps.  Feel free to switch up the ingredients. 
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  1. Cut tempeh length-wise into eight strips.
  2. Saute strips in a  mixture of water and Worcestershire sauce for about 3 minutes on each side.
  3. Add shiitake mushrooms to pan with tempeh and cover for last 3 mines of cooking.
  4. Slice onions and avocado and chop scallions finely.
  5. Dip each wrap in a bowl of war waterm to soften it.
  6. Lay wrap on a flat surface and place a small amount of lettuce, sprouts, onions, scallions and mushrooms in the center.
  7. Sprinkle with sea salt.
  8.  Add one strip of tempeh and sprinkle hot sauce on everything.
  9. Gently roll the wrap burrito-style securing the edges if possible.  
  10. If you overstuff the wrap it will be harder to fold and may tear.  The wrap will stick easily once rolled.

 I made a simple salad with the left over ingredients.  I still have to work on the aesthetics but they are really good and there’s no need for added oil.



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