I am passionately in love with food! (Don’t tell my husband.) 😀 My current favorites are Thai, Chinese, Mexican, Italian and pretty much everything else… minus the meat, of course! Mmmmmm curry… sesame and orange stir fry… spicy enchiladas… roasted vegetable marina… It’s all about adding fresh herbs and spices to your vegetarian dishes! You don’t need meat to enjoy food.
Asian dishes were the simplest way for me to transition to a vegetarian diet. Almost all the sauces are essentially vegetarian to begin with, so instead of adding meat to your stir fry, egg rolls or soups, skip it or add a substitute (faux meat or tofu).
Today, I’m sharing a very healthy Meatless Monday recipe to accompany your preferred stir fry: baked vegetable spring rolls. It’s similar to my Asian Ravioli recipe I shared a few weeks ago but this time I’m using a different mix of vegetables, fresh ginger and larger wrappers. Also, I didn’t cook the veggies on the stovetop before filling the spring rolls. It seriously cut the time in half!
SO CURIOUS— Does hearing the word healthy in a recipe turn you off? If I were to mention “healthy” “vegetable” spring rolls to my mom, I feel like she would instantly hate it. Probably not true… BUT in case you don’t want a healthy spring roll recipe, you can always deep fry them instead of baking! Haha, I’ve never tried that myself because my homemade baked spring rolls kick butt! However, I do always add a bit of unhealthiness by dipping them in an excessive amount of yummy sauce… like a sweet chili sauce or simply sweet and sour! You can’t have spring rolls without sauce… It’s against the law… unless you’re under five years of age. 😉