I am obsessed with kale and I can't move past it. It is so healthy and the whole family loves it. So I buy it regularly and find new ways to use it. This time I thought instead of cabbage which is often in egg rolls, why not try kale. Well the results were wonderful. Choose your favorite filling or use mine, the idea of adding kale is really want I wanted to get across today. I like using these Israeli Moroccan Cigar wrappers that I have been finding at the local kosher market, but regular egg roll wrappers should be just fine. These spring rolls make a really good appetizer, snack or even dinner when combined with a soup.
- Cook Time
- Prep Time
- about 10 ServingsServings
- 1 tablespoon sesame oil
- 8 ounce mushrooms, any variety, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 5 scallions, chopped
- 8 ounce firm tofu, mashed with a fork
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 bunch kale, stems removed and chopped
- 1/2 package of spring roll wrappers or egg roll wrappers (about 10)
- 2 tablespoon canola oil for frying
In a hot wok or saute pan add the oil followed by the mushrooms. Saute until water evaporates. Add garlic and ginger, stir and cook 1-2 minutes. Add scallions and tofu, cook and stir for 5 minutes. Add soy sauce and vinegar and adjust to taste. Cook until most of the moisture is removed.
If it is too wet you can strain it. Prepare kale leaves by washing and removing stems.
To make each spring roll, lay out one wrapper with the corner facing you, place a few kale leaves in the center, top with a big spoonful of tofu mushroom filling. Fold the bottom corner up over the filling, fold in both sides and then continuing rolling.
Heat a thin layer of oil in a frying pan. Once hot, place spring rolls in the hot oil, careful not to overcrowd the pan. Cook until golden brown and then turn over and finish cooking the other side. Remove to paper towels.