DO was impressed with the Vegan Spring Rolls I cooked tonight. I didn't have the right noodles, but I had some vermicelli spaghetti which worked in a pinch and I also left out the cilantro as I didn't have any. I made them a bit fatter than the recipe recommended, so I only made 6 rolls. I sprayed them with oil and baked them in a hot oven to make them crispy and healthier.
I served the Spring Rolls with a choice of two dipping sauces... Hoisin Sauce and a dipping sauce that I made by whisking together soy sauce, rice wine vinegar, sesame oil and a little sugar.
EASY BEAN-ENHANCED VEGAN BURGER BUNS & A TANGY DATE-SWEETENED BBQ SAUCE - Yikes! It's been almost a month since I last blogged! I'm afraid that I've been a bit preoccupied with changing my diet, cooking and lifestyle somewha...
1 week ago