vegan ramen spring rolls

With the holidays just around the corner I was inspired to give you an epic party appie idea. This is all the delicious things you love about a steaming hot bowl of ramen stuffed into a spring roll! It was all dreamt up when drooling over photos of the best vegan ramen in my cookbook, Vegan Comfort Classics: 101 Recipes to Feed Your Face.

You’re going to serve them up with a tangy pomegranate sweet & sour sauce and then let the good times roll!

ingredients
TOFU BACON

• 1 x 350g brick firm tofu
• 1/4 C low-sodium soy sauce or tamari
• 2 tbsp maple syrup
• 1 tbsp liquid smoke
• 1 tsp smoked paprika

SPRING ROLLS

• 300 g ramen noodles, cooked according to package directions and drained (discard seasoning packs)
• 1 tbsp miso paste
• 1 tbsp vegetable oil
• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp toasted sesame oil
• 1 C cilantro, roughly chopped
• 2 C carrots, fine julienne
• 2 C purple cabbage, thinly sliced on a mandolin
• 2 C bean sprouts
• 1 1/2 C frozen corn kernels, thawed and drained
• 2 to 3 green onions, sliced thinly lengthwise (about 2-inches long)
• 1 tbsp cornstarch
• 1 tbsp water
• 2 pkgs large size spring roll pastry, defrosted (40 sheets)

POMEGRANATE SWEET & SOUR SAUCE (MAKES ABOUT 2 CUPS)

• 1 tbsp vegetable oil
• 2 tbsp garlic
• 1/2 tsp minced fresh ginger
• 1 C pomegranate juice
• 1/3 C unseasoned rice vinegar
• 1/2 C granulated sugar
• 3 tbsp low-sodium soy sauce or tamari
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/2 tsp chili flakes
• 2 tbsp cornstarch
• 2 tbsp water

instructions

1. Make the tofu bacon first or make it ahead of time. Drain the tofu from the packaging water and pat dry with paper towels. Cut it into spears or thin shoe string pieces. Combine the soy sauce or tamari, maple syrup, liquid smoke, and smoked paprika with a whisk in a wide shallow dish. Place tofu in the marinade and set aside for 15 minutes.
2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Spread the tofu slices in an even layer and bake for 25 to 30 minutes flipping halfway through the bake time. If there is excess marinade you can brush it on the pieces of tofu halfway through baking when flipping the pieces.
3. In the meantime, cook the ramen noodles in a pot of boiling water for about 3 minutes. Do not overcook. Drain from the cooking water and do not rinse ramen noodles. In a mixing bowl combine vegetable oil, miso paste, sesame oil, and soy sauce and combine until smooth.  Add the cooked ramen noodles and cilantro and toss to evenly coat.
4. For full instructions : www.hotforfoodblog.com

Share this post