Over medium heat, sautee
1/2 cup okara
2 Tablespoons agave nectar, sugar, or combination of the two
1 Tablespoon tamari
2 Tablespoons rice vinegar
1 carrot, shredded
1/2 tsp. minced ginger
1/4 tsp. salt
and stir for several minutes, until the liquids have been mostly evaporated and the contents have been thoroughly combined.
Move okara-carrot mixture to a bowl and stir in
2 Tablespoons finely chopped cilantro
Now it's time to fill the egg roll wrappers. You'll need about
20 vegan egg roll wrappers (or wonton wrappers)
give or take, depending on the size of the carrot you used.
Put a half Tablespoon of the okara mixture into the egg roll wrapper. Place it on one side of the wrapper and leave enough space to fold down the tops and bottoms.
Obtain a small cup of water to dip your fingertips into. Moisten the top and bottom of the wrapper, and then fold over the top and bottom of the okara filling.
Roll the wrapper over the filling. When you have a little flap of wrapper left, moisten it and stick it to the rest of the wrapper, sealing it.
Fry the spring rolls in hot
oil
I used canola oil but something like sesame oil might be more appropriate for a dish like this. If the oil is deep enough to submerge the rolls, fry them until they turn a golden brown. If the oil is too shallow for full submersion, make sure you flip the rolls to ensure even browning. Remove from oil and drain on a paper towel.
Verdict: Much better with the egg roll wrappers! I love the taste, and thought they were fine without any dipping sauce.
