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Vietnamese Spring Rolls Vegan Style

BLACKS GOING VEGAN
17Ingredients
50Minutes
840Calories
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Ingredients

US|METRIC
  • 1 pound meat substitute (package of your favorite ground seitan, I used Gardein)
  • 8 ounces mung bean noodles (or glass or cellophane noodles)
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups shredded cabbage
  • 1/2 cup black fungus (dried, strips, soaked and drained)
  • 1 shallot (large, minced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon chicken (vegan, style broth seasoning powder)
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon fish sauce (vegan)
  • 1 teaspoon agave nectar
  • 2 tablespoons low sodium soy sauce
  • 3 drops sesame oil
  • 1 package frozen spring roll wrappers (8 x 8 square, thawed)
  • 1 flax egg (1 Tablespoon flax meal in 2 Tablespoons water)
  • 4 cups peanut oil
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    NutritionView More

    840Calories
    Sodium16% DV390mg
    Fat123% DV80g
    Protein10% DV5g
    Carbs9% DV28g
    Fiber8% DV2g
    Calories840Calories from Fat720
    % DAILY VALUE
    Total Fat80g123%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol<5mg1%
    Sodium390mg16%
    Potassium150mg4%
    Protein5g10%
    Calories from Fat720
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber2g8%
    Sugars1g2%
    Vitamin A60%
    Vitamin C10%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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