Makes 10-15 Rolls

• 1/4 cup vegan kimichi
• 1 T hoisin sauce
• 1/2 T soy sauce
• 1 carrot, shredded
• 1 parsnip, shredded
• 1/4 cup brown rice
• spring roll wrappers
• 2 T oil for frying

Directions:

1. Fill each spring roll wrapper with 1 tablespoon of filling and tightly roll. Repeat until all the fillings is used.
2. Heat oil in a sauce pan over medium high and fry the spring rolls until they are lightly browned on all sides.
3. Drain on paper towel.
4. Serve with your favorite dipping sauce.

I decided to substitute the scrambled egg you typically find in Asian fried rice dishes with crumbled tofu and the meat you may typically find with white mushrooms.

2-3 cups of cooked rice (I made mine in a rice cooker)
1/2 C to 1 C of Kimchi
1/2 onion
4-5 small mushrooms
1 clove garlic
1 T veg oil/olive oil
2 T soy sauce
1/4 block of tofu
1-2 T Sesame Oil
S+P to taste

1. Slice the mushrooms, mince the garlic and chop the onions into small pieces
2. Heat the veggie oil in a wok/skillet and sautee the mushrooms, garlic and onions for a couple minutes.
3. Crumble the tofu into the mixture and add the soy sauce and some pepper.
4. Add the kimchi to the pan and warm it up.
5. Add the cooked rice and stir in the mixture of the tofus and vegetables.
6. Once warmed, add sesame oil to taste.
7. Add S+P to taste.
8. Add fresh kimchi to top as garnish.
9. Enjoy!!