I’m not vegan. But the yummy spring rolls I made last night are.
I got the recipe here and doctored it up a bit to include some other veggies I had in the fridge.
Getting the hang of using rice paper is a bit tricky, but gratifying. I enjoyed wrapping these and thinking of all the other foods that could be included: sprouts, salmon, shrimp, grilled pineapple, etc. I made a spicy dip too. Thank God for Lee Lee’s. I swear that store is the rare cultural gem in Phoenix.
And in the not-so-vegan arena — I baked. These gingersnaps are simply fantastic! (My favorite cookie by far) The recipe is from my friend Jess.
Big Soft Ginger Cookies
2 1/4 cups all purpose flour
2 tsp ground ginger (I used fresh grated ginger. It’s spicier.)
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup margarine, softened
1 cup white sugar
1 egg (not so vegan)
1 tbsp water
1/4 cup molasses
2 tbsp white sugar
Preheat oven to 350f
Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream margarine and 1 cup of sugar until light and fluffy. Beat in egg, then stir in water and molasses. Gradually add in sifted ingredients. Shape into walnut-sized balls and roll into remaining 2 tablespoons of sugar.
Place these two inches apart on an ungreased cookie sheet and flatten slightly.
Bake 8-10 minutes. Cool for five minutes. Inhale.