Ashley and I went to get some garden additions that we ran out of time and were unable to put them in. We did make some lunch though.
Seitan Spring Rollsthe mixture
3 cloves of garlic (chopped)
1 1/4 cup of seitan (chopped)
2 cups cabbage (shredded)
1 cup of carrots (shredded)
1 cup of mung bean sprouts
2 tablespoons of onion (shredded)
2 tablespoons of housin sauce
1 tablespoon of sesame sauce
1 tablespoon of soy sauce
1 teaspoon of jalapeno pepper (chopped)
1 teaspoon of chili sauce
1/2 teaspoon of vinegar
1/4 teaspoon of sugar
In a wok, heat the sesame oil on med heat. When the oil is up to temperature, add the seitan,
onion, garlic, and jalapeno pepper and allow to fry for about 10 minutes. This should be enough time for the seitan to begin to brown. Once the seitan begins to brown, add the carrots, cabbage and bean sprouts. I used the carrots and cabbage in a food processor to get them nice and shredded. Allow to fry for about 10 minutes. Much of the bulk of the ingredients will shrink a bit. Add the housin sauce, soy sauce, chili sauce, sugar, and vinegar and stir well. Increase the heat to med-high for about 5 minutes. Remove from heat and begin the wraps.the wraps
8 pieces of rice paper3 cups of water
In a large pot, bring the 3 cups of water to a simmer. Once you can see some bubbles, turn the heat off. Gently, place one piece of rice paper in the hot water for 15-20 seconds. Remove the rice paper and gently lay it over a plate. Take a heaping spoonful of the seitan mixture on the front center are of the rice paper. Fold in the right and left sides and then gently roll the rice paper sheet like a burrito. Set aside and repeat.
These were very good but after awhile, Ashley and I found that the rice paper gets a bit tough and they get a little chewy. Make sure that you eat these as you make them! Share, there is plenty for everyone.As always, there are too many work hours at the jobby job in the next few days. I will miss many of the games so let me say it now. Go Boston!
