Vegetarian cooking with pizzazz

January 21, 2008 4:43:44 PM PST
Executive Chef from Prana, James Jardine, shows us how vegetarian cooking can be full of pizzazz!

You can get your kids to eat vegetables and have fun doing it, with veggie spring rolls. James Jardine, executive chef from Prana, joined us for a quick and easy vegetarian dish.

Prana Restaurant
540 Howard Street
San Francisco, CA 94105
Reservations: (415) 978-9942, Ext. 319

Tuesday - Saturday, 5:30 PM - 10:00 PM
Friday & Saturday Bar Menu Available until 12:00 AM

Vegetable Spring Rolls with Sundried Tomatoes and Opal Basil

For the filling:
1 Tbsp. sesame oil
2 tsp. minced ginger
2 tsp. minced garlic
½ cup shredded carrots
1 ½ cups shredded white cabbage
1 cup julienne shiitakes
½ cup green onions, bias cut
½ cup julienned sundried tomatoes
2 Tbsp. cilantro, chopped
2 Tbsp. julienne opal basil
½ 6-oz. bag glass noodles (cooked in salted water for 2-3 minutes)
2 Tbsp. Chinese sweet chile sauce
2 Tbsp. vegetarian oyster sauce
2 Tbsp. hoisin sauce
½ tsp. Chinese 5 spice

For the paste:
½ cup water
½ to ¾ cups flour

For the dipping sauce:
¼ cup soy sauce
¼ cup red wine vinegar
1 tsp. minced garlic
2 or 3 tsp. chile paste (Sambal or Heavenly Chef)


  1. Sauté garlic and ginger in the sesame oil for a few seconds, being careful not to brown the garlic. Add the carrots and continue to cook for 1-2 minutes. Stir in the cabbage and cook for 2-3 minutes, or until the cabbage just begins to wilt. Add the shiitake mushrooms, stir in and remove from heat. Add remaining ingredients.
  2. Make a paste out of the flour and water; it should be the consistency of a heavy cream.
  3. Lay out spring roll wrappers (you can do 2 or 3 at a time). Paint the paste onto the edges of the top two sides of the wrappers.
  4. Place about three tablespoons of the filling on each wrapper. Fold over two sides until the ends meet. Fold the bottom over the top, tuck it under, roll up tightly and seal it.
  5. Fill a saucepan with vegetable oil and heat to 350° (about medium heat). Carefully slip 4 or 5 rolls in and fry until they are a light golden brown.
  6. Mix the soy, garlic, vinegar and optional chile paste for the dipping sauce.