Cauliflower Fried Rice and Vegan Spring Rolls

March 7, 2015
Cauliflower Fried Rice and Vegan Spring Rolls

Today was a “my day” since I went out for lunch and shopping with my friend Leanne. I don’t usually get to have those days since we are always busy with other things. It’s important to have a “my day” I left Philip home working on our renovated basement bedroom project. He made a visit to Home Depot to chose the hardwood floor. I trusted him with choosing the right one (was I crazy?) All in all he did actually chose a great looking floor which is now acclimatizing in boxes inside our room.

It will have to sit there until he gets back from his work road trip to Ottawa. He leaves bright and early Sunday morning. He is taking Ethan our oldest son who has been volunteering at his work. A sort of co-op if you like. He is learning the ropes from Philip who is the IT manager for a call center. Once I got back Philip had a craving for Chinese fried rice and spring rolls, I opted to make a healthy vegan version. The spring rolls are baked (instead of deep fried) and for a low carb option we use cauliflower instead of regular rice.

Cauliflower Fried Rice and Vegan Spring Rolls
Just look at those yummy, healthy vegetables!

Cauliflower Fried Rice and Vegan Spring Rolls
The cauliflower ready to be pulsed into “rice”

Cauliflower Fried Rice and Vegan Spring Rolls
This is what “healthy” rice looks like.

Cauliflower Fried Rice and Vegan Spring Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Chineese
Serves: 6 servings
Ingredients
  • Ingredients for spring rolls
  • 1 tablespoon Olive oil
  • 3 cloves of garlic minced
  • 1 onion julienne strips
  • ½ bag of broccoli coleslaw
  • 4 leaves of cabbage grated
  • 1 carrot grated
  • 1 cup of bean sprouts
  • 2 tablespoons tamari
  • 8 sheets spring roll pastry
  • Water
  • Ingredients for fried rice
  • 1 head cauliflower
  • 1 tablespoon minced ginger
  • 3 cloves garlic minced
  • 1 onion minced
  • 1 red Chilli pepper minced
  • ½ cup peas, fresh or frozen
  • 4 green onions, thinly sliced
  • 1 red pepper chopped
  • 1 cup green beans chopped
  • 1 yellow pepper chopped
  • 1 cup peas
  • 2 to 3 tablespoons tamari
Instructions
  1. Method for spring rolls
  2. Heat olive oil in a wok and then add the vegetables, these include: minced garlic, julienne onion, grated carrot, grated cabbage, bean sprouts and the broccoli coleslaw. Then add the tamari sauce. Cook for about 5 minutes over medium-high heat until vegetables are cooked through.
  3. Place a spring roll wrapper like a diamond on your work surface, place 2 tablespoons of filling near one corner then tightly roll the wrapper. Fold over the left side and then fold over the right side. Brush a little water along the edge and roll the wrapper up.
  4. Brush the spring rolls with olive oil and place on a foiled baking tray. Bake them at 425F turning after 10 minutes and bake on other side for 10 minutes more.
  5. These spring rolls won't go the golden brown colour as they would if you deep fried them but the are a healthier version.
  6. Method for fried rice
  7. Cut the cauliflower into florets, discarding the tough inner core. Pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. This will leave you with cauliflower "rice".
  8. Leave aside while we cook the veggies.
  9. In a wok heat 1 tablespoon of olive oil. Add the onion garlic and chilli pepper, sauté till golden brown and soft. Add the rest of the vegetables (not cauliflower) and 1 tablespoon of tamari, sauté the vegetables until cooked through about 10 minutes. When cooked transfer to a bowl and leave to one side.
  10. Heat another 1 tablespoon of olive oil in the wok and add cauliflower rice, fry until parts of the rice brown and the rice is cooked through (5-8 minutes)
  11. Add the vegetable mixture back into pan, stir fry all together.
  12. You may add the other tablespoon of tamari if you like.

Cauliflower Fried Rice and Vegan Spring Rolls
Cauliflower Fried Rice and Vegan Spring Rolls
Saute vegetable mixture for the spring rolls in a deep wok.

Cauliflower Fried Rice and Vegan Spring Rolls
Place 2 tablespoons of vegetable mixture on a spring roll wrap. Fold over the left side and then fold over the right side. Brush a little water along the edge and roll the wrapper up.

Cauliflower Fried Rice and Vegan Spring Rolls
All spring rolls nicely rolled up on the baking tray ready for the oven.

Fold over the left side and then fold over the right side. Brush a little water along the edge and roll the wrapper up.
Voila! serve the spring rolls with your fried “rice”

Cauliflower Fried Rice and Vegan Spring Rolls

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