Kale, Tofu And Shitake Mushroom Spring Rolls Recipe

Name: Kale, Tofu And Shitake Mushroom Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Dipping Sauce; 1 tablespoon Tamari; 1 tablespoon Rice Wine; 1 teaspoon Fresh Ginger, minced; 1/2 teaspoon Sesame Oil

Servings: persons

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
Dipping Sauce
1 tablespoon Tamari
1 tablespoon Rice Wine
1 teaspoon Fresh Ginger, minced
1/2 teaspoon Sesame Oil

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.
5
Combine all ingredients in a small microwave safe bowl and heat in microwave for 20 seconds. Stir and serve with Spring Rolls.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Spring Rolls, 10 Spring Roll or Egg Roll Wrappers, 6 ounces Baby Kale (or regular kale chopped), 6 ounces Shitake Mushrooms, chopped, and more.

Yes, Kale, Tofu And Shitake Mushroom Spring Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale, Tofu And Shitake Mushroom Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions