Vegetarian Spring Rolls
By: Angela Sharer
Published: Thursday, December 10, 2009 - 3:30pm

Ingredients




1 package Morning Star Recipe Crumbles  
1 Onion, finely chopped
1 Cabbage, shredded  
1 package Shredded Carrots
1 tablespoon Chinese Five Spice, to taste
1/2 teaspoon Cayenne Pepper, to taste
Salt and Ground Black Pepper, to taste
6 tablespoons Vegetable or Canola Oil (for frying)
50 Frozen Spring Roll Wrappers
1 Egg White
Sweet Chili Sauce, for dipping

Preparation

1 Heat a few tablespoons of vegetable oil in a large saucepan over medium to high heat. 2 Add the onion and the Morning Star "crumbles." 3 Sauté for a few minutes (until onion is brown). 4 Add a good amount (a few tablespoons) of Chinese Five Spice, and a little bit (a pinch or so) of the cayenne pepper, salt, and black pepper. 5 Sauté, taste, and adjust the spices as needed. 6 Turn the heat to low. 7 Stir in the carrots and cabbage. 8 Taste again; add more spices as needed. 9 Cover the pan; let the mixture simmer until the veggies are limp. 10 Remove from heat; let cool. 11 Remove the spring roll wrappers from the freezer at this point to thaw. 12 Roll the spring rolls (one heaping spoonful of filling each); seal with the egg white. (Rolling instructions can usually be found on the packaging.) 13 Heat several more tablespoons of vegetable oil in a frying pan. 14 Fry the spring rolls over medium to high heat until golden brown. 15 Serve warm, with sweet chili sauce for dipping. 16 The remainder of the spring rolls can be stored refrigerated for near-future use, or frozen, for perhaps up to six months.

About


 Ground beef or turkey can be substituted for the Morning Star Recipe Crumbles.
If frying from frozen, be careful to get as much of the ice off the spring rolls as possible--or expect a popping oily mess in your kitchen, and a few tiny spot burns if you aren't careful.