Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Thai Vegie Rolls

Vegetables - Mixed - -

INGREDIENTS

1 bunch scallions
1 t olive oil
2 cups carrots, shredded
2 cups cabbage, shredded
2 red peppers, cut into thin strips
2 cups snow peas, sliced diagonally
2 t orange juice
1/2 cup cilantro, chopped
1 t sesame oil
1/2 t ginger powder
Salt and pepper to taste
12 sheets of nori, cut in half
Thai Dipping Sauce
3/4 cup dry roasted peanuts
2 thin slices fresh ginger, peeled
2 garlic cloves, minced
2 t sugar (or sweetener)
1/2 t crushed red pepper flakes
4 t tamari
2 t rice vinegar
1 cup vegetable stock (warm)
2-3 t lime juice

METHOD

Cut the green tops from the scallions and set aside (you will need 24 strands for tying the rolls). Mince enough of the white part of the scallion to make 1/2 cup and set aside.

Heat the olive oil over medium heat, in a large skillet or non-stick pan. Saute minced scallions, carrots, cabbage, peppers and snow peas for three minutes. Add orange juice and continue cooking, uncovered, until juice is almost evaporated, about 3 minutes.

Place vegetables in a bowl and toss with cilantro, sesame oil and ginger powder. Add salt and pepper to taste.

Lay out 1/2 sheet nori and place 1 t of vegetable filling in the centre. Roll up carefully and tie up each roll with a scallion top.

Serve with Thai Dipping Sauce.

Thai Dipping Sauce

Combine peanuts, ginger, garlic, sweetener, pepper flakes, tamari and vinegar in a blender or food processor. Process until smooth, adding stock slowly and blending on a low speed. As a final step add the lime juice. Serve at room temperature.

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