Gardein Vegan Spring Rolls And Beefless Bites

December 15, 2010 by Keri

Just in time for holiday party season, Gardein has come up with two new appetizer recipes to share, chick’n spring rolls and beefless bites.  Send these pretty babies around the room and I’m guessing you’re going to get your tray back licked clean.  I love that the ingredient lists are kept brief because goodness knows the shopping list is already a mile long!

Vegan Appetizer Recipes

Chick’n Spring Rolls

  • 1 package fresh Gardein Chick’n Filets 0r frozen Gardein Chick’n Scallopini (thawed), cut into 2” strips
  • 4 tablespoons vegan Hoisin sauce
  • 4 garlic cloves, minced
  • 1 teaspoon sesame oil
  • 16 rice wrappers (8.5” diameter)
  • 4 ounces rice vermicelli
  • 1 cup carrot, peeled and julienne
  • 1 cup cucumber  julienne
  • 1 cup green onion, bias thin cut
  • 4 tablespoons fresh mint, chiffonade

Place rice vermicelli in bowl and cover with hot water for 3-5 minutes or until al dente and drain. In a non stick pan over medium-high heat  add canola oil, cut Gardein chick’n and garlic and sauté 3 minutes until caramelized. Stir in Hoisin sauce and sesame oil and remove from heat. Fill a large bowl with warm water dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 strips of chick’n, a handful of vermicelli, carrot, cucumber, green onion and fresh mint, leaving about 2 inches uncovered on each side. Fold uncovered sides inward then tightly roll the wrapper. Using a wet knife cut spring roll on a bias to appropriate size. Serve with Thai sweet chili sauce or sauce of your choice.

Makes 16 servings.

Vegan Appetizer Recipes

Savory Beefless Bites

  • 1 package frozen Gardein Beefless Tips, thawed
  • 4 ounces onion marmalade
  • 1 15 ounce package vegan puff pastry pre-rolled sheets
  • Fine sea salt to taste
  • Black pepper to taste
  • 4 ounces vegan butter

Bring puff pastry sheets to room temperature 2 hours ahead of time to thaw. Preheat conventional oven to 400ºF. Cut  ¼”  thawed puff pastry into 3” x 3” squares, place 1 teaspoon onion marmalade in center of square and top with one Gardein tip. Pull all four edges of puff pastry over the top of the beefless tip, pinch and twist to cinch the pouch. Brush the outside of the pouch with 1 teaspoon of butter (this will help to caramelize). Place pouches on parchment lined bake pan, bake at 400ºF for 15-20 minutes until golden brown.

Makes 6 servings.

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Noelle says:

    These look very delicious. I really will get around to tasting Gardein products. I do not know what is holding me back!

  2. Jess - The Domestic Vegan says:

    Both look amazing! I love Gardein so much.

  3. Sarah says:

    Your photos are amazing!! 🙂

  4. Those look good. I like that brand. 🙂

  5. Lindsay says:

    Wow love your photos

  6. Keri says:

    Aww, Sarah and Linsday,I should have mentioned these are their photos. These and the Tal Ronnen post are pretty much the only times I’ve used the photos provided. (Oh, and a few of the gift suggestions.) 🙂