EASY SPRING ROLLS
Make these simple spring rolls with the children - fill pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper, Treat, Vegetable
Time 1h5m
Yield Makes 8 - 10
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
- Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
- Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
- While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.
Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.04 milligram of sodium
CHICKEN SPRING ROLLS
These spring rolls are easy to make and don't involve any exotic ingredients. Even without fancy sauces, they're filled with flavor!
Provided by BECCS
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
- In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce.
- Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal.
- In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 26.3 g, Cholesterol 38.2 mg, Fat 13.9 g, Fiber 1.1 g, Protein 16.2 g, SaturatedFat 2.5 g, Sodium 586.8 mg, Sugar 2.3 g
BAKED SPRING ROLLS
Steps:
- Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
- Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
- Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
- Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
- Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.
Nutrition Facts : Calories 89 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 27 milligrams, Sodium 397 milligrams, Protein 9 grams, Sugar 1 grams
THAI CHICKEN SPRING ROLLS
This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.
Provided by Rebecca V
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
- Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
- Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
- Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g
BAKED SPRING ROLLS
I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store.
Provided by Jenny Sanders
Categories Poultry
Time 1h15m
Yield 20 large spring rolls
Number Of Ingredients 8
Steps:
- Prepare the cabbage and carrots and set them aside.
- Fry the meat until just done with the ginger, salt and sesame oil.
- Lift from the pan and put in a large bowl.
- Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
- Mix with the meat.
- Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
- Fold in the side corners, then roll up to make a neat tube.
- Repeat 19 more times.
- Lay the finished spring rolls on a lightly oiled cookie tray.
- Bake at 350°F for about 30 minutes, until golden brown.
- Serve hot with plum sauce.
Nutrition Facts : Calories 141.4, Fat 3.1, SaturatedFat 0.7, Cholesterol 20.8, Sodium 271.3, Carbohydrate 20.5, Fiber 1.3, Sugar 1.1, Protein 7.5
AVOCADO CHICKEN SPRING ROLLS
For lowest carb dip, use low sodium soy sauce. For more indulgent dip, you can make the hoisin nut dip (separate recipe below). Please read post for more recipe notes. And visit this helpful photo tutorial on How to Roll Spring Rolls Here.
Provided by Diane
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- If serving with hoisin dip (recipe below), make the dip ahead of time.
- For the rolls, gather all the ingredients together and get your rolling surface ready. Here's a great photo tutorial on how to roll spring rolls.
- Rolling the spring rolls: Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).
- On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings. Lay your lettuce first on the softened spring roll wrapper, then add the avocado, veggies, herbs, mint and chicken.
- Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain tight and round within the rice paper wrapper.
- Roll and serve with hoisin dip. Enjoy!
Nutrition Facts : Calories 166 kcal, Carbohydrate 15 g, Protein 14 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 125 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
MEXICAN SPRING ROLLS (EGG ROLLS)
These Mexican spring rolls are so scrumptious you should make a double batch! Made healthier by baking, and stuffed full of the flavours of Mexico. I made this using Mexican Pulled Pork Carnitas because this recipe is part of a series using leftovers. But you can substitute with shredded or diced chicken or beef.
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F/180C.
- Combine the filling ingredients and mix well.
- Place a wrapper diagonally in front of you. Place 1/4 cup of the filling on the bottom half of the wrapper and shape into a log. If you are using egg roll wrappers, use 3 tablespoons per wrapper.
- Roll up the wrapper to halfway, then fold in the left and right sides, then roll to the end, using a little water to seal.
- Spray the spring rolls lightly, then turn each spring roll and lightly spray the other side.
- Bake for 30 minutes, turning once, until golden.
- Serve with Enchilada Sauce as the dipping sauce.
Nutrition Facts : ServingSize 62 g, Calories 142 kcal, Carbohydrate 19.1 g, Protein 8.7 g, Fat 3.7 g, SaturatedFat 1.9 g, Cholesterol 18 mg, Sodium 393 mg, Fiber 2.3 g, Sugar 4.4 g
CRISPY BAKED CHICKEN SPRING ROLLS
This quick and easy appetizer or snack is filled with a hearty mix of ground chicken, sliced shitakes, and tons of garlic and ginger.
Provided by Kelly Senyei
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF.
- Sauté the garlic and ginger in the sesame and olive oils in large sauté pan set over medium-low heat.
- Add the ground chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked.
- Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl and let it cool for 10 minutes.
- Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. (See Kelly's Notes.)
- Arrange the spring rolls in a single layer on a baking sheet lined with parchment paper or a Silpat nonstick baking mat. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chili sauce.
Nutrition Facts : ServingSize 1 Spring Rolls, Calories 138 kcal, Carbohydrate 14 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 34 mg, Sodium 178 mg, Fiber 1 g, Sugar 1 g
VEGAN BAKED SPRING ROLLS
Guilt-free spring rolls! Baked instead of fried means these spring rolls are a healthier alternative. Easy to make, and can be made ahead of time and frozen. Perfect appetizer for a party! Oil-free option.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- OVEN: Preheat your oven to 400F (200C). Line a large baking sheet with a wire rack.AIR FRYER: Preheat your air fryer to 370F (190C).
- In a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage, carrots, shiitake mushrooms, garlic, and ginger. Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.
- Set up a workstation with your spring roll wrappers, spring roll filling, a small bowl of water, and a baking tray fitted with a wire rack.
- To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape). Put about 2 tablespoons of the spring roll filling near the bottom corner of the wrapper. Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll. Finish rolling up the spring roll, then place on the wire rack with point side down. Repeat with remaining wrappers until all of the filling is used up.
- OVEN: Bake about 25 minutes until golden around the edges.AIR FRYER: Place the spring rolls in the air fryer, with the wrapper point side down. Place them in a single layer with room around each roll so they get air around all sides. You may need to work in batches. Fry about 20 minutes, flipping halfway through.Serve hot with sweet & sour sauce.
Nutrition Facts : Calories 76 kcal, Carbohydrate 13 g, Protein 2 g, Fat 1 g, Cholesterol 1 mg, Sodium 196 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 spring roll (recipe makes 16 spring rolls)
BAKED SPRING ROLLS
These Baked Spring Rolls filled with jicama, carrots, cabbage, and ground pork are just as delicious as their deep fried counterpart. They are crispy too!
Provided by Linda Ooi
Categories Appetizer
Time 1h30m
Number Of Ingredients 12
Steps:
- Peel jicama. Grate into fine strips using a box grater. Do the same for carrots.
- Combine ground pork, soy sauce, and ground pepper in a bowl. Mix well.
- In a wok or large pan, heat vegetable oil. Add seasoned ground pork. Cook for 3 minutes. Add onions and garlic. Cook for another 2 minutes.
- Add grated jicama, carrots, and cabbage. Stir to get everything well mixed.
- Add salt and pepper and continue to cook for about 5 minutes. Turn off stove and stir in sliced green onions.
- Place a metal colander on a shallow bowl. Transfer cooked filling to metal colander to drain off excess sauce. Allow filling to cool.
- Place a sheet of spring roll wrapper on a clean work surface with one of the pointed ends towards you. Place 2 to 3 tablespoons of filling on the wrapper.
- Fold the pointed end over the filling. Then fold in both the right and left sides of the wrapper.
- Moisten the remaining edges of the wrapper with a little water. Roll and seal. Place spring rolls on a plate in a single layer. Repeat with remaining wrappers and filling.
- Preheat oven to 425˚F (220˚C).
- Spray spring rolls on the plate with cooking spray. Transfer spring rolls onto a wire rack over a baking tray with sprayed side down. Again, spray the spring rolls with cooking spray.
- Bake spring rolls for 25 to 30 minutes. Remove and serve immediately.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
CHICKEN & VEGETABLE SPRING ROLLS
Steps:
- Heat 2 tablespoon oil. Add sliced garlic followed by ginger paste.
- Add boneless chicken mince and cook for about 10 - 15 minutes till colour changes from pink to white. Use a wooden spoon or spatula to break up the mince while it's cooking.
- Season with a pinch of salt and white pepper.
- Once the chicken mince is cooked, add carrots followed by capsicum. Cook for about a minute and then add the cabbage.
- Add soy sauce, vinegar and sriracha sauce followed by salt and white pepper.
- Cook for about 2 minutes, during which the cabbage will start wilting and reduce in quantity.
- Toss the mixture to make sure the chicken, vegetables and spices get mixed together properly.
- Taste and adjust seasonings, if required.
- Take the filling off the stove, and let it cool down.
- In the meanwhile, mix flour and water in a small bowl to make a paste that will be used to seal the rolls.
- Carefully peel off one spring roll wrapper. Keep the others covered under a damp tea towel, so that they don't dry out.
- Place the wrapper in a diamond position. Place a very heaped teaspoon of filling on the bottom. Add more filling if you have larger spring roll wrappers. Roll up halfway, fold sides in, then finish rolling. Use the flour paste to seal the edges. Once the spring rolls are prepared, they can be frozen (see note for freezing instructions).
- To make the spring rolls, heat oil in a wok or large frying pan. Heat oil on medium heat and add 3 - 5 spring rolls in the oil and cook, turning occasionally until golden brown. Remove with a slotted spoon and transfer to a kitchen towel to drain. Continue frying the rest of the spring rolls.
- Serve hot with ketchup, sweet chili sauce, chili garlic sauce or green chutney.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
CHICKEN SPRING ROLLS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 10 spring rolls, 2 to 4 serving
Number Of Ingredients 14
Steps:
- Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
- Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.
SPRING ROLLS
Who doesn't love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour.
Provided by Ching-He Huang
Categories Starters & nibbles
Yield Makes 8
Number Of Ingredients 14
Steps:
- Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.
- Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.
- Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
- Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.
- Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
- Transfer the spring rolls onto a plate and serve immediately.
FRESH SPRING ROLLS
Steps:
- Soften the Rice Paper: Submerge one sheet of rice paper at a time for 5 seconds to soften. Remove it and set aside for 10-15 seconds.
- Assemble the Wrap: On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, and some green onion.
- Roll the Wraps: Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients.
- Serve: Serve with peanut sauce.
Nutrition Facts : ServingSize 1 spring roll, Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 2 g
AIR FRYER SPRING ROLLS
Try our super-crispy Cantonese style Air Fryer Spring Rolls. Traditional spring roll wrappers are filled with shrimp, ground pork, thin sliced vegetables and then air fried for a healthy dim sum treat. (The ingredient list looks long only because we have added the same ingredient more than once in the recipe to make it easier for you.)
Provided by HWC Magazine
Categories Appetizers/ Snacks
Time 47m
Number Of Ingredients 31
Steps:
- Take the spring roll wrappers out of the freezer and allow to come to room temperature for about 30 minutes. Another option is to place frozen spring roll wrappers in the refrigerator to unthaw for about 2 hours. Keep sealed and do not open package or otherwise they will dry out. (If your spring rolls wrappers have been refrigerated and not frozen, you can skip this step)
- Combine the 2 tablespoons of cornstarch with 2 tablespoons of water and stir well to make your cornstarch slurry. Set aside.
- In a medium bowl add your ground pork, chopped shrimp, white pepper and salt, cornstarch, sesame oil and Shaoxing wine. Stir well and set aside to marinate.
- Slice and chop napa cabbage. Finely slice green onions. Grate carrot or finely julienne cut. Cut bean sprouts into thirds. Set aside
- In your wok/frying pan add 1 tablespoon of oil and heat to a medium high heat. Add ginger and garlic until fry until aromatic. Add the shrimp and pork mixture, more Shaoxing wine, sesame oil, white pepper and soy sauce to taste. Stir fry until pork is no longer pink and the shrimp are no longer translucent, about 2 minutes. Add prepared cabbage, carrot, bean sprouts and green onions to cooked shrimp and pork mixture in the wok and cook just until the vegetables start to give out the juice or about 1 to 2 minutes.
- Strain cooked filling mixture in colander/strainer to remove the moisture and press down to remove the excess juice from the mixture. Set aside strained filling mixture to cool. (Save the strained juice for a soup or pitch)
- Remove the spring roll wrappers from the package. Carefully remove slowly and carefully peel away one spring roll wrapper and lie on your clean working surface. Place the rest of the unused spring roll wrappers under a damp clean cloth or tea towel so they do not dry out (very important step). Stir your cornstarch slurry mixture again and have it near you.
- Place the spring roll wrapper with one of the pointed edges towards you, like a diamond. With a brush or your finger paint the outsides with the cornstarch slurry to help the spring roll stick.Place one to two tablespoon of delicious pork, shrimp and veggie filling mixture on to the pointed edge. Then, holding the spring roll firmly but gently, roll the edge over the filling mixture once. With your fingers, dab a little of the cornstarch slurry on each of the edges to help seal the spring roll. (Remember to stir the cornstarch slurry first as the cornstarch has a tendency to fall to the bottom of the bowl.)Fold in the sides and keep the spring roll tight as you gently squeeze and roll away from you.Brush another thin layer of cornstarch slurry on the back half and continue to roll tightly until sealed. Continue the same process with the remaining spring rolls wrappers and filling. (Don't worry if the first few spring rolls you try to roll look like a disaster. Practice makes perfect and you have about another 15 or so spring roll attempts to get it right)
- Preheat your air fryer to 400 degrees F (204 degrees C)
- Spray air fryer basket with a little oil spray. Spray or brush oil on all sides of the prepared spring rolls.
- Place the spring rolls in the air fryer basket making sure they are not touching. Depending on the size and model of your air fryer, you may have to cook your spring rolls in batches.
- Air fry spring rolls between 15 to 17 minutes or until golden brown on all side. Turn spring rolls midway in the cooking process. Allow to cool for a couple of minutes before eating. Enjoy!
- Preheat your oven to 190 degrees C (or 375 degrees F)
- Place seam side down on a baking sheet lined with parchment paper and a little spray oil.
- Spray or brush the spring rolls gently on both sides with a little oil. Bake seam side down for about 10 minutes. After the first 10 minutes turn the spring rolls over and brush on a little more oil and bake for an additional 10-15 minutes or until golden brown and crispy. Allow to cool for a couple of minutes before eating. Enjoy!
- In a small bowl add soy sauce, sesame oil, garlic, ginger, green onion, Chinese black vinegar (optional) and if you like it hot a little chopped bird chili. Mix well and serve as a dipping sauce for spring rolls. Also delicious with a little homemade Garlic Chili Oil, Sriracha sauce or plain.
Nutrition Facts : ServingSize 1 spring roll, Calories 115 kcal, Carbohydrate 13 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 12 mg, Sodium 224 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
CRISPY SRIRACHA SPRING ROLLS
While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.
Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CRISPY BAKED SPRING ROLLS
Crispy Baked Spring Rolls have flaky, crunchy shells and are filled with savory pork, cabbage, and noodles. Baking these in the oven is not only healthier but makes it easier to bake a large batch all at once. These are known as paw pia tod in Thailand, lumpia in the Philippines, and chia gio in Vietnam. To adjust the servings in this recipe, click on the number next to servings.
Provided by Jess Smith via Inquiring Chef
Categories Appetizer
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F / 204°C. Spray a large rimmed sheet pan lightly with nonstick cooking spray. Set aside.
- Prepare noodles according to package directions, being careful not to overcook. Drain and then spread out on a cutting board and chop into 3 inch sections (or use kitchen shears to chop).
- Line a sheet pan (separate from the one you prepared for baking) or large platter with paper towels (this is where you'll transfer the filling to cool and drain).
- In a wok or skillet over medium heat, heat vegetable oil until shimmering. Add pork and sauté, breaking it apart, until nearly cooked through, 5 to 6 minutes.
- Add oyster sauce, garlic, ground coriander, and coleslaw mix. Cook everything together until cabbage is very tender, 6 to 8 minutes more. (If the pan looks dry at any point, add a splash of water and continue cooking.)
- Add noodles to pork / cabbage mixture and continue cooking everything together until the pan is mostly dry and everything is evenly combined, ~2 minutes more.
- While the filling cools, peel the wrappers apart and line them up so they are slightly overlapping. (They can be slightly sticky, so it's easiest to do this with clean hands before filling.) Cover with a slightly damp paper towel to prevent drying out.
- Working with one spring roll wrapper at a time, place it on a flat surface with one corner facing you. Use a brush or your index finger to dab beaten egg around the edges. Fill the bottom half of the wrapper about 3 Tbsp of filling (do not overfill or they will split when baking). Fold the bottom part of the wrapper over the filling. Fold the left and right corners over the filling. Roll the spring roll securely up from the bottom to the top, making sure the filling is completely enclosed.
- Place spring rolls on prepared pan, leaving some space between them.
- When all of the spring rolls are on the pan, brush the tops and sides with oil.
- Bake spring rolls until golden brown and crisp, ~25 minutes, shaking the pan halfway through cooking.
- Serve immediately with Sweet Thai Chili Sauce.
Nutrition Facts : Calories 145 kcal, Carbohydrate 16 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 26 mg, Sodium 184 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
More about "baked chicken spring rolls food"
HOW TO MAKE CHICKEN SPRING ROLLS - SWASTHI'S RECIPES
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5/5 (8)Calories 421 per servingCategory Appetizer / Starter
- Keep the spring rolls sheets at room temperature for about 30 to 40 mins. If they are stuck to each other, then you can place a damp cloth over them. They will come off easily.
CHICKEN SPRING ROLLS RECIPE WITH CHICKEN | STEAMY KITCHEN
From steamykitchen.com
4.9/5 (54)Total Time 1 hr 20 minsCategory AppetizerCalories 162 per serving
- In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).
- Mix cornstarch slurry: in a small bowl, whisk together the cornstarch and water. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.
- When ready to fry, heat 1 1/2" of oil in a wok or deep, heavy skillet to 350F (see tip in photos if you don't have thermometer). Carefully slide in the egg rolls, a few at a time, to the oil to fry. Turn the egg rolls occassionally to brown evenly and fry for about 3 minutes. Let cool on rack. Repeat with remaining.
BAKED CHICKEN SPRING ROLLS RECIPE | MYRECIPES
From myrecipes.com
Servings 20Calories 215 per servingTotal Time 50 mins
- Preheat oven to 400ºF. Brush a rimmed baking sheet with 1 Tbsp. vegetable oil. Combine chicken, coleslaw mix, scallions, ginger, sesame oil and soy sauce in a large bowl.
- Put 2 Tbsp. water into a small bowl. Place an egg-roll wrapper on a flat surface with a long side facing you. (Keep other wrappers covered while you work.) Spoon about 1/4 cup chicken mixture in a line 1 inch from bottom edge of wrapper, leaving 1 inch on either side. Moisten edge farthest away from you with water. Roll bottom edge over chicken and then fold side edges in toward filling. Roll wrapper tightly and seal by pressing lightly on edge. Place on baking sheet, seam side down. Repeat with remaining filling and wrappers.
- Brush tops of rolls with remaining 3 Tbsp. oil and bake for 15 minutes. Turn and bake until crisp and golden on both sides, about 10 minutes longer. Serve immediately.
NON-FRIED SPRINGS ROLLS WITH VIETNAMESE CHICKEN AND ...
From halfbakedharvest.com
Estimated Reading Time 4 mins
- In a medium size bowl combine the soy sauce, brown sugar, sesame oil, lime juice, curry powder, ginger and garlic. Whisk to combine and add the chicken. Heat a skillet to medium high heat and add the chicken and all the liquids. Brown the chicken for about 6 minutes on both sides or until the chicken is cooked through and the sauce has reduced. Remove from the heat allow to cool and then slice into strips.
- Squeeze the lime juice over the sliced avocado. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, layer the 2 to 3 leaves of basil, 1 small lettuce leaf, vermicelli noodles, sliced chicken, sliced avocado, sliced carrots, sliced red pepper and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining 8 sheets and filling.
- For the dipping sauce combine the hoisin sauce, peanut butter, sweet thai chili sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the spring rolls.
GARLIC CHICKEN SPRING ROLLS RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 6Total Time 50 minsCategory EntreeCalories 291 per serving
- In a bowl, combine the sliced chicken, vegetable oil, 2 tablespoons soy sauce, 2 teaspoons sesame oil and the minced garlic. Toss to coat the chicken well and marinate in the fridge for 20 minutes.
- Heat a large skillet or wok over medium-high. Add the chicken and sear on all sides until cooked through, about 5 minutes. Remove from heat.
- Remove and carefully place on a flat surface. Layer the cooked vermicelli noodles, the chicken, spinach, carrots and cilantro right in the center of the paper.
FRESH SPRING ROLLS - RICARDO
From ricardocuisine.com
5/5 (73)Total Time 35 minsCategory AppetizersCalories 815 per serving
- In a bowl, cover the noodles with salted boiling water and let soak for 5 minutes. Drain and set aside.
- In a small saucepan over low heat, combine all the ingredients until smooth. Serve at room temperature.
- In a small bowl, whisk the egg yolk and drizzle in the oil, whisking until it form a mayonnaise. Add the remaining ingredients and stir to combine. Serve at room temperature.
BAKED CHICKEN SPRING ROLLS | THE GOODLIFE FITNESS BLOG
From blog.goodlifefitness.com
4.8/5 (4)Author Goodlife KitchenServings 12Total Time 1 hr
BAKED CHICKEN AND VEGETABLE SPRING ROLLS - LUNCH VERSION ...
From onceamonthmeals.com
Servings 8Category Lunch
THAI SPRING ROLLS RECIPE WITH CHICKEN, PORK, OR TOFU
From thespruceeats.com
Ratings 58Calories 129 per servingCategory Appetizer
SPRING ROLLS RECIPE BY SUMAYAH - HALAAL RECIPES
From halaal.recipes
5/5 (1)Category Savouries, Sauces, Ramadhaan, Eid
10 BEST CHICKEN CHEESE SPRING ROLLS RECIPES - YUMMLY
From yummly.com
SUPER MINI SPRING ROLLS - KIDGREDIENTS
From kidgredients.com.au
5/5 (1)Total Time 25 minsCategory LunchboxCalories 34 per serving
- Put 1/2 a teaspoon of mix on the wrapper then roll up, tucking the edges in and sealing with water.
WHAT TO SERVE WITH SPRING ROLLS? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-10-18Total Time 20 mins
- Tzatziki. Tzatziki is an excellent Greek dish that has a creamy texture and mild, slightly tangy taste. It’s also very healthy. This is great if you want something lighter with fewer calories than potato salad but still want to eat some comforting food after your moussaka course.
- Coleslaw. Coleslaw is a fantastic side dish for those who want to add some extra veggies to their meal. It’s made with cabbage and carrots and is often seasoned with vinegar and mayonnaise.
- Falafel. Falafel is a delicious Middle Eastern dish that can serve as an excellent side dish. If you’ve had falafel before, you know that it’s made of chickpea flour and spices.
- Colcannon. Cabbage is another vegetable that goes great with spring rolls, and one of our favorite dishes is colcannon. This Irish dish is made from mashed potatoes, cabbage, and other root vegetables like carrots or turnips.
- Roasted Vegetables. Roasted vegetables are another great spring roll side dish because they’re healthy and delicious. Plus, you don’t have to do much work to make them either.
- Sweet and Sour Sauce. This is a classic sauce that you’ll find at any Chinese restaurant. It’s super easy to make, and it tastes delicious. The ingredients are a little different depending on who makes it, but sugar, vinegar, soy sauce, and corn starch usually comprise the recipe’s base.
- Fried Rice in Garlic. A common takeout dish, fried rice, is also easy to make at home. It makes for the perfect side with spring rolls because it’s filling but still light enough that you can eat a ton of it without feeling sick afterward.
- Chinese Egg Drop Soup. Egg drop soup is another side dish that you can use to balance out your spring roll meal. It’s a great choice because it isn’t too filling, so it won’t fill you up before your main course even arrives.
PRAWN SPRING ROLLS - KHIN'S KITCHEN - CHINESE SPRING ROLLS ...
From khinskitchen.com
5/5 (7)Category AppetizerCuisine Chinese CuisineCalories 60 per serving
- Roughly chop the prawns and thinly shred the carrot and cabbage. Pre-soaked the dry shiitake mushroom in warm water for 15 minutes, then gently squeeze the water out and cut into small pieces.
- Heat the large wok/pan over medium high heat, drizzle 2 tablespoon of vegetable oil, add the chopped garlic and stir for few seconds.
- Add prawns and stir for few seconds, then follow with the mushroom and shredded carrots. Stir fry for few seconds and add the shredded cabbage then follow with spring onions. ( Stir fry over medium-high heat. )
- Season with soy sauce, oyster sauce, sesame oil and black pepper. Continue stir fry for another 2-3 minutes until the vegetables are wilted and tender.
CHICKEN SPRING ROLLS | FRESH CHICKEN SUMMER ROLLS | WHITE ...
From whiteonricecouple.com
5/5 (7)Total Time 50 minsCategory Main Course, Side DishCalories 362 per serving
- For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and fish sauce or soy sauce. Cover well and allow to marinade for about 20 minutes.
- Heat frying pan on medium high heat. Cook the chicken until it's cooked through and a nice crust is formed. Slice in chicken in thin slices, about 1/4 inches for rolling.
TRADER JOE'S CHICKEN SPRING ROLLS INSTRUCTIONS - HAMDI RECIPES
From hamdirecipes.com
Cuisine AmericanTotal Time 11 minsCategory SnacksCalories 100 per serving
CHICKEN SPRING ROLLS - 9KITCHEN - RECIPES, FOOD, DIET ...
From kitchen.nine.com.au
Cuisine AsianCategory Finger FoodServings 10Total Time 1 hr
CRISPY CHICKEN SPRING ROLLS RECIPE - DUMPLING CONNECTION
From dumplingconnection.com
Estimated Reading Time 1 min
BAKED CHICKEN SPRING ROLLS (ARROLLADO PRIMAVERA AL HORNO ...
From youtube.com
BAKED SPRING ROLLS RECIPE - RECIPEYUM
From recipeyum.com.au
SPRING ROLLS RECIPES - BBC FOOD
From bbc.co.uk
SPRING RECIPES | HEALTHY AND EASY DISHES TO MAKE THIS SPRING
From skinnytaste.com
DISCOVER NEW RECIPES ABOUT ROLLS
From recipeschoice.com
BUFFALO CHICKEN SPRING ROLLS | HEALTHY AND HEARTY | SO ...
From dailydishrecipes.com
10 BEST BAKED RICE PAPER ROLLS RECIPES - YUMMLY
COLLARD GREEN SPRING ROLLS - ALL INFORMATION ABOUT HEALTHY ...
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BUFFALO CHICKEN SPRING ROLLS RECIPES | SPARKRECIPES
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BAKED SPRING ROLLS WITH CHILI GARLIC DIPPING SAUCE ...
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CHICKEN SPRING ROLLS ⋆ REAL HOUSEMOMS
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