Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs Recipe

Name: Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups cooked rice (brown, basmati or jasmine); 3 tablespoons rice vinegar; 2 teaspoons soy sauce; 1 pound baby spinach or 2 pounds bunch spinach, stemmed and washed; 2 teaspoons black sesame seeds or lightly toasted regular hulled sesame seeds; 1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels; 2 tablespoons peanut sauce; 2 large carrots (about 1 pound), peeled and grated; 6 shiitake mushrooms, stems removed, thinly sliced; 1/2 cup cilantro, coarsely chopped, plus additional sprigs; ⅓ cup mint leaves, coarsely chopped, plus additional leaves; 1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you cant get the Thai variety); Salt to taste; 8 8 1/2-inch rice flour spring roll wrappers

Servings: persons

1 3/4 cups cooked rice (brown, basmati or jasmine)
3 tablespoons rice vinegar
2 teaspoons soy sauce
1 pound baby spinach or 2 pounds bunch spinach, stemmed and washed
2 teaspoons black sesame seeds or lightly toasted regular hulled sesame seeds
1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels
2 tablespoons peanut sauce
2 large carrots (about 1 pound), peeled and grated
6 shiitake mushrooms, stems removed, thinly sliced
1/2 cup cilantro, coarsely chopped, plus additional sprigs
⅓ cup mint leaves, coarsely chopped, plus additional leaves
1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you cant get the Thai variety)
Salt to taste
8 8 1/2-inch rice flour spring roll wrappers

1
Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
2
Wash the spinach and steam 1 to 2 minutes, tossing halfway through.
3
It should wilt but still have some texture.
4
Rinse with cold water, squeeze dry and coarsely chop.
5
Season with salt to taste
6
Spread each tofu domino with about 1/4 teaspoon peanut sauce
7
Place the shredded carrots, slivered mushrooms and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste
8
Fill a bowl with warm water and place a spring roll in it just until it is pliable, about 30 seconds.
9
Remove from the water and drain briefly on a kitchen towel.
10
Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper.
11
Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you.
12
Top with a handful of rice, then a handful of spinach.
13
Place 3 tofu dominoes down the length of the spinach.
14
Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll.
15
Refrigerate until ready to serve.
16
Serve with a dipping sauce of your choice

1169

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 3/4 cups cooked rice (brown, basmati or jasmine), 3 tablespoons rice vinegar, 2 teaspoons soy sauce, 1 pound baby spinach or 2 pounds bunch spinach, stemmed and washed, and more.

Yes, Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs 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.

Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs

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