Shortcut Spring Rolls

May 19, 2023May 19, 20230 4

Quick and easy Shortcut Spring Rolls recipe

by The Chefin Appetizer

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

Ingredients

	454 g coleslaw mix ( small bag , has two types of chopped cabbage and grated carrots )
	1/2 cup diced onion
	175 g firm tofu
	8 -10 white mushrooms ( chop coarsely in food processor )
	1 1/2 cups bean sprouts ( the thick oriental kind , not alfalfa )
	tamari or soy sauce
	10 -15 sheets phyllo pastry
	3 tablespoons butter or 3 tablespoons oil

Nutrision Information

Servings Per Recipe

8-12

Calories

240

Sugar

Fat

15g

If you're a fan of Asian cuisine, you have probably eaten a spring roll before. Spring rolls are a popular snack or appetizer in many Asian countries, and come in a variety of fillings and textures. While traditional spring rolls require a bit of work to make the wrappers from scratch, this Shortcut Spring Rolls recipe uses store-bought phyllo pastry to cut down on prep time. The filling in this recipe is a delicious combination of coleslaw mix, bean sprouts, mushrooms, and tofu, making it a healthy and mouth-watering option for vegetarians and vegans alike. The rolls are baked in the oven, which means they are healthier than the deep-fried version, and can be enjoyed warm with a dipping sauce of your choice.

Instructions

1.	In a large pan or wok, heat 1 tablespoon of oil over medium-high heat.
2.	Add the diced onion and cook for 1-2 minutes until translucent.
3.	Crumble the firm tofu into the pan and cook for an additional 2-3 minutes.
4.	Add the coarsely chopped mushrooms and cook for another 2-3 minutes until tender.
5.	Stir in the coleslaw mix and bean sprouts, and cook for another 1-2 minutes until the veggies are slightly cooked.
6.	Drizzle with tamari or soy sauce to taste and stir everything well.
7.	Preheat your oven to 375°F (190°C).
8.	Melt 3 tablespoons of butter or oil in a small bowl and keep it aside.
9.	Place a sheet of phyllo pastry on your work surface and brush it with melted butter or oil. Repeat this with another sheet.
10.	Keep the rest of the phyllo pastry covered with a clean kitchen towel to prevent from drying out.
11.	Divide the vegetable filling evenly between the two buttered phyllo sheets.
12.	Roll up the phyllo into two tight cylinders and brush them with even more butter or oil.
13.	Cut each cylinder into 4-6 pieces depending on how large you want the spring rolls to be.
14.	Place the rolls onto a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until golden brown.
15.	Allow to cool for a few minutes before serving them warm with a dipping sauce of your choice.

PROS

These Shortcut Spring Rolls are a great crowd-pleaser and perfect as a party appetizer or a light lunch.

They are quick and easy to make, and can be prepared in advance and baked when ready to serve.

CONS

Phyllo pastry is high in calories and fat, and should be consumed in moderation as part of a balanced diet.

These spring rolls do not keep well and should be consumed soon after they are baked.

HEALTH & BENEFITS

The coleslaw mix and bean sprouts in these rolls are high in fiber and low in calories.
They are a good source of vitamins and minerals such as vitamin C, vitamin K, and potassium.
Tofu, being a great source of protein, is beneficial for muscle and tissue repair and strength building.
Mushrooms, on the other hand, have anti-inflammatory and immunomodulatory properties.
Tamari or soy sauce, although high in sodium, contain antioxidants and have been linked to reducing blood pressure levels.