ASIAN SPRING ROLLS
This spring roll recipe takes some time to prepare but it's well worth it! The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. -Nirvana Harris, Mundelein, Illinois
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 spring rolls (1 cup sauce).
Number Of Ingredients 19
Steps:
- In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.
Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 571mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
DIPPING SAUCE FOR SPRING ROLLS
Provided by Rachael Ray : Food Network
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl and transfer to a serving dish. Combine and serve with prepared frozen spring rolls.
SPRING ROLL DIPPING SAUCE
Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
- Before serving, pour mixture into a small saucepan and heat. Serve warm.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
SPRING ROLLS WITH SWEET ASIAN CHILI DIPPING SAUCE
Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrapppers then roll and fry and no cooking the sauce either! This recipe should make about 14-15 spring rolls, I strongly suggest to double the recipe, these are very good! To save time prepare the filling up to a day in advance and refrigerate.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h6m
Yield 15 spring rolls
Number Of Ingredients 21
Steps:
- For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
- For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
- Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
- Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
- Fold the left and right corners over filling.
- Lightly brush the remaining corner with the remaining egg.
- Tightly roll the filled end toward remaining corner then press gently to seal.
- Repeat using all the mixture and spring roll wrappers.
- In a medium heavy saucepan, pour about 2-inches of oil inches.
- Heat the oil to 350 degrees.
- Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
- Place on paper towels to drain.
- Serve with prepared chilled sweet chili sauce.
SOFT ASIAN SUMMER ROLLS WITH SWEET AND SAVORY DIPPING SAUCE
Steps:
- Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
- Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
- Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
- Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.
Nutrition Facts : Calories 90 calorie, Fat 0 grams, Cholesterol 9 milligrams, Sodium 100 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 3 grams
CUCUMBER SPRING ROLLS WITH ASIAN DIPPING SAUCE
Make and share this Cucumber Spring Rolls With Asian Dipping Sauce recipe from Food.com.
Provided by Sous Chef Sue
Categories Vegetable
Time 4h45m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- To make the dipping sauce, combine vinegar, sugar, soy sauce, sesame oil and chili-garlic sauce in a small bowl. Cover and chill.
- Quickly dip rice papers in a shallow dish of warm water one at a time, letting excess water drain off. Place in a single layer between damp tea towels, let stand for ten minutes.
- For each spring roll, place 8 cucumber, 4 carrot and 4 red pepper sticks on the bottom third of rice paper, 1 inch from edge. Roll up rice paper tightly just far enough to enclose filling. Top with cilantro leaves, then fold two sides of rice paper over cilantro and continue rolling up.
- Cut rolls in half diagonally. Tie each piece with chives. Cover and chill rolls for up to four hours before serving. Serve with dipping sauce.
Nutrition Facts : Calories 21.6, Fat 0.8, SaturatedFat 0.1, Sodium 57.4, Carbohydrate 3.7, Fiber 0.7, Sugar 2.4, Protein 0.5
ASIAN SPRING ROLLS
Steps:
- Make the spring rolls:
- In a large bowl combine well the noodles, the mushrooms, the pork, the garlic, the shallots, the gingerroot, the carrot, the coriander, the mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border at each end, and brush the edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some of the remaining egg wash if necessary. Make more spring rolls with the remaining filling, wrappers, and egg wash in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to 375°F. on a deep-fat thermometer and in it fry the spring rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450°F. oven for 10 minutes.
- Make the dipping sauce:
- In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili.
- Cut the spring rolls diagonally into 1-inch-thick slices if desired. Arrange the spring rolls or slices on a platter with the dipping sauce and garnish the platter with the scallion brushes.
- To make brush scallions:
- Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts about 1/2 inch deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a bowl of ice and cold water and chill them for 2 hours, or until the fringed ends have curled. Drain the scallions well.
DIPPING SAUCE FOR SPRING ROLLS
A fast, easy, tasty dipping sauce from Rachael Ray's 30 Minute Meals. Add a pinch of crushed red pepper if you want a little heat.
Provided by PugsAndKisses
Categories Sauces
Time 5m
Yield 1 bowl
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl, stirring with a whisk to combine.
Nutrition Facts : Calories 96.8, Fat 4.6, SaturatedFat 0.7, Sodium 4104.8, Carbohydrate 7.3, Fiber 1, Sugar 3.7, Protein 8
SPRING ROLL DIPPING SAUCE
A very flavorful dipping sauce I use for my Vietnamese Spring Rolls. The flecks of carrot and crushed chilies look very appealing in the serving bowl. A crowd pleaser that makes for recipe requests. Recipe from Jean Pare's "Company's Coming Asian Cooking"
Provided by Gerry
Categories Asian
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a small bowl add the seven ingredients.
- Allow to stand for 15 minutes to blend flavors
- Makes 1 1/2 cups.
Nutrition Facts : Calories 51.3, Sodium 2930.5, Carbohydrate 11, Fiber 0.2, Sugar 10.1, Protein 2.1
ASIAN DIPPING SAUCE
Make and share this Asian Dipping Sauce recipe from Food.com.
Provided by Divalicious 808
Categories Asian
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop garlic and coarse salt. Using the back of your knife scrape mixture to create a paste. In a bowl dissolve sugar and hot water. Add garlic paste and the rest of the ingrediants, mixing well. Cover & refrigarate to allow flavors to blend.
Nutrition Facts : Calories 32.2, Sodium 841.4, Carbohydrate 8, Fiber 0.1, Sugar 6.9, Protein 0.6
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