Vegan Spring Rolls with Lime Mustard Sauce

These vegan spring rolls have a delicious flavor, are quick and easy to make, and not to be missed.

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 4 to 6

Author Tess Masters

4 tablespoons extra-virgin olive oil
8 shiitake mushrooms, stems removed and thinly sliced
1 large carrot, julienned
1 large burdock root, peeled and julienned
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 tablespoon pure maple syrup
1 tablespoon wheat-free tamari
2 tablespoons toasted sesame oil
2 cups firmly packed shredded napa cabbage
Celtic sea salt
10 sheets yuba (each about 6 by 4 inches, reconstituted according to package directions and drained)

To make the yuba rolls, Preheat the oven to 400°F.
Grease a baking sheet and line it with parchment paper.
Heat 2 tablespoons of the olive oil in a large sauté pan and add the shiitakes. Cook, stirring, for 2 minutes.
Then add the carrot, burdock root, ginger, garlic, maple syrup, tamari, and 1 tablespoon of the sesame oil. Cook for 5 minutes.
Add the cabbage and cook for 1 minute more.
Remove from the heat and let cool.
Transfer the vegetables to a bowl and season with salt.
In a bowl, whisk together the remaining 2 tablespoons olive oil and 1 tablespoon sesame oil.
Spread out a sheet of yuba on your work surface.
Spread a scant 1/2 cup of the vegetables on the yuba sheet in a line 1 inch wide along the long edge of the sheet.
Tightly roll the yuba sheet around the vegetables, as if you were rolling sushi.
Place the roll on the prepared baking sheet, seam side down.
Repeat with the rest of the filling and yuba sheets.
Brush the rolls with the oil mixture and bake until the rolls are crisp and golden, about 15 minutes.
To make the sauce, whisk together all of the ingredients, and season with salt to taste.
Serve the rolls hot, sliced in half on the diagonal, with the dipping sauce.