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.
VIETNAMESE SPRING ROLLS
Step-by-step instruction on how to make crispy and delicious spring rolls.
Provided by KP Kwan
Categories Appetizer
Time 35m
Number Of Ingredients 22
Steps:
- Soak the mung bean vermicelli in water until soft. Drained.
- Cut the chicken breast meat, shrimps and onions into small cubes
- Cut the carrots and yam bean into fine julienne by hand or with a mandolin.
- Cut the scallion into small pieces
- Heat up the oil in a saucepan or wok, stir-fry the chicken meat until cooked.
- Add the shrimps, and continue to stir-fry until it is cooked. Remove from heat.
- Mixed the shrimp and chicken with all the remaining ingredients.
- Place the wrapper with one of the corners near you, like a diamond, on a clean and dry surface.
- Place about 20-25g of filling on the wrapper, slightly off center but near to you.
- Fold the corner nearest to you over the filling. Roll it tight.
- Fold the left and right corner to the center.
- Place a dollop of cornstarch slurry or egg liquid on the tip of the remaining corner.
- Roll the spring roll away from you like making a burrito. Let the cornstarch slurry or egg liquid to act as gum to secure the seal at the folding.
- Place a large piece of plastic sheet on a shallow pan.
- Place the spring roll seam side down on the plastic sheet.
- Cover it with another plastic sheet and keep it in the freezer until the spring rolls are frozen.
- Remove the frozen spring rolls and store it in a freezer safe container.
- Heat up the oil in the deep fryer or wok to 350°F/175°C.
- Deep fried the spring 5 minutes until they turn golden brown.
- Prepare the dipping sauce
- Mix all the ingredients in a small pot.
- Heat it up until the sugar is dissolved.
Nutrition Facts : Calories 169 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 20 rolls, Sodium 578 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
AUTHENTIC CHINESE SPRING ROLLS
This recipe comes from a Chinese cooking teacher who is herself Chinese. She taught us home-style Chinese cooking. This recipe takes some time to make, but is well worth it. Better than the best restaurant fare!
Provided by Jainagirl
Categories Chinese
Time 2h30m
Yield 50 rolls - cut in half diagonally for 100 pieces to s
Number Of Ingredients 33
Steps:
- Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
- Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
- Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
- To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
- Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don't let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.
Nutrition Facts : Calories 251, Fat 21.6, SaturatedFat 3.7, Cholesterol 13.8, Sodium 347.6, Carbohydrate 10, Fiber 1, Sugar 2.3, Protein 4.8
ASIAN SPRING ROLLS
My teenage daughter would live off store bought frozen egg rolls if she could. I hate to think what is actually in those, so I set about making my own, by taking the best ingredients from several different recipes, I created a delicious egg roll, which she can take out the freezer and pop in the microwave for 1 1/2 minutes and enjoy, also this way I know what she is eating!! For a quick dipping sauce, I buy Asian duck sauce from the grocery store.
Provided by ChefDebs
Categories Asian
Time 40m
Yield 20 rolls, 10 serving(s)
Number Of Ingredients 16
Steps:
- Brown the ground turkey in the sesame oil.
- Add the ginger, garlic, bean sprouts and coleslaw mix and cook over med heat until the sprouts become limp (5 minutes).
- Add the remaining ingredients (except the last four) and remove from the heat and let cool.
- On a damp tea towel, place an egg roll wrap and fill with 2 tablespoons of the turkey mix. Roll up as instructed on the back of the egg roll wrap package, using the egg mixed with the water to seal the edges.
- Heat an inch of oil in a skillet on med-high heat.
- Fry the rolls, turning frequently until golden, about 5-7 minutes.
- Can be frozen after allowing to cool.
Nutrition Facts : Calories 294.9, Fat 7.9, SaturatedFat 1.7, Cholesterol 61.1, Sodium 612.5, Carbohydrate 39.5, Fiber 1.9, Sugar 1.4, Protein 15.5
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.
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- 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 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
ASIAN BEEF 'SPRING ROLLS'
Discover a simple take on Asian-style beef spring rolls with this recipe! See how easy this Asian Beef 'Spring Rolls' recipe can be to make and serve.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Brown meat in large skillet; transfer to plate.
- Heat 1 Tbsp. dressing in same skillet on medium-high heat. Add carrots; cook and stir 3 min. or until crisp-tender. Stir in remaining dressing, meat and peanut butter; cook 2 min. or until heated through, stirring occasionally.
- Spoon onto lettuce; roll up.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.8871 g, Sugar 0 g, Protein 10 g
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