Spaghetti Squash Shitake Arugula And Pistachio Spring Roll

Spaghetti Squash, Shitake, Arugula And Pistachio Spring Roll

Spaghetti Squash, Shitake, Arugula And Pistachio Spring Roll

By Vegan Yum-Yum
Serves 2

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Details
  • Servings:   2
  • Calories:   547
  • Protein:   14g
  •  
  • Fiber:   11g
  • Sugar:   21g
  • Carb Total:   57g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   28g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   starter
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Cuisine
  • south east asian
Comments
Ingredients
  • 6 Spring Roll Wrappers (dry, rice based)
  • 1 Bunch Arugula, washed
  • 1 Medium Spaghetti Squash
  • 1/2 Cup Pistachios, crushed
  • 145 g Shitake Mushrooms, Thinly Sliced
  • 1 Tbs Seasoned Rice Vinegar
  • 1 pinch Salt
  • 1 Tbs Soy Sauce
  • 1 Tbs Balsamic Vinegar
  • 1 Tbs Earth Balance
  • 2 Tbs Lime Juice (1/2 a lime)
  • 2 tsp Chili Oil (I use Trader Joe’s brand)
  • 1 Tbs Sugar
  • 1 Tbs Seasoned Rice Wine Vinegar
  • 2 Tbs Water
  • 1 Tbs Crushed Pistachio Nuts
Instructions

Spaghetti Squash, Shitake, Arugula And Pistachio Spring Roll serves 2 original recipe by Vegan Yum-Yum.

View original preparation instructions

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