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Vegan East Asian Recipes
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Thai/Chinese Spring Rolls
From: Laura D Shaffer

Here is one I made last week, adapted from a recipe in "extending the table" my roomate steph and I made them for a party and everyone ate them right away.
btw, this is what I was asking for tvp measurements for, I guessed, and they worked out fine.
oh, they probably need some kind of sauce.

  • 1-2 oz cellophane noodles (bean thread)
  • 1 C TVP
  • 1 t soy sauce
  • 1/4 t pepper
  • 2 green onions chopped
  • 1 carrot shredded
  • 1 smallish chunk cabbage, chopped
  • 1/4 C chopped mushrooms
  • 1 t succanat
  • 2 packages spring roll wrappers
mix tvp with 7 oz hot water, let sit.
soak noodles in warm water, let sit. five minutes later, chop noodles, and mix everything together.
the wrapper package should explain how to roll them, though I cut my wrappers into fourths first to make very small rolls, about 80 of them.
fill a plate with water and disolve the succanat (or sugar) in it, dip each piece of wrapper in it, add a small amount of filling, and roll according to package directions.
the noodles are a pain, because they stick out all over the place.
then fry over medium heat, half-submerged in oil, until sort of goldeny brown.