Baked Veggie Spring Rolls Food

BAKED VEGGIE SPRING ROLLS

Steps:

• Saute garlic, ginger, and leek in large pan or wok using soy sauce as the saute liquid
• Add mushrooms, rice vinegar, and chile paste and simmer until softened.
• Add cabbage, carrot, and bell pepper and toss to coat
• Continue tossing until heated through and slightly wilted
• Place cooked veggies in fridge to cool
• Preheat oven to 425 degrees
• Prepare cookie sheet by lining with parchment paper
• Prepare work surface for wrappers - making sure it's clean and dry
• With wrap in a diamond shape - pointed side down - place 2 Tbls of filling in center
• Bring bottom of wrap up over filling to seal in veggies.
• Fold Left and Right sides over and press to seal.
• Gently roll up until last pointed side of wrap remains.
• Wet last point with water and finish rolling to seal.
• Bake for 10 minutes at 425 degrees
• Flip spring rolls over and bake another 10 minutes or until golden brown

BAKED VEGETARIAN SPRING ROLLS

Steps:

• Remove the frozen spring roll wrappers from the freezer and allow to come to room temperature.
• Soak the glass noodles in hot water for 10 minutes, until soft. In a large skillet over medium heat combine the 2 tsp. vegetable oil, soy sauce, softened noodles, carrots, green beans, and mushrooms over medium heat. Cook, stirring frequently, until the ingredients are evenly combined and fragrant, about 5 minutes. (The carrots and green beans should be tender, but still slightly crisp.)
• Working with one wrapper at a time, place a heaping tablespoon of the glass noodle and vegetable filling in the lower half of the wrapper. Fold the bottom edge of the wrapper up to the center of the wrapper to enclose the filling. Turn the right and left hand sides of the wrappers into the middle and roll the wrapper up towards the top. (See the pictures above.)
• Place the filled spring rolls seam-side down on parchment paper. At this point the rolls can be refrigerated for up to a day. Cover them with a slightly dampened paper towel to keep them from drying out.
• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons of vegetable oil into a small bowl. Brush a large baking sheet with vegetable oil. Place the spring rolls on the baking sheet, seam-side down. Lightly brush the tops of the spring rolls with the remaining vegetable oil. Bake for 15-18 minutes, gently turning the spring rolls halfway through, until both sides are golden brown and crisp.
• Serve immediately, with Sweet and Spicy Thai Dipping Sauce (recipe below).

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.

BAKED VEGETABLE EGG ROLLS

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
• Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
• Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
• Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
• Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
• Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
• Allow to cool for 5 minutes before serving.

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES

Steps:

• Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
• Combine all ingredients in a small bowl.
• Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

VEGETARIAN SPRING ROLLS

Steps:

• Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
• Drain, rinse in cold water and drain again.
• Cut into 2-inch lengths.
• Heat the peanut oil in a wok over high heat.
• Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
• Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
• Stir in the rice noodles.
• Arrange the wrappers on the counter, pointing diagonally.
• Spoon a bit of the filling onto the bottom corner of the wrapper.
• Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
• Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
• Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
• You may want to flip the spring rolls halfway through baking.
• You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.

EASY SPRING ROLLS

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.

VEGETARIAN FRESH SPRING ROLLS

Steps:

• In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
• Let marinate at room temp for 10 minutes, stirring frequently.
• Meanwhile, place the noodles in a medium bowl.
• Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
• Drain well and snip into 2-inch pieces.
• Set aside.
• Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
• Sprinkle with basil/mint leaves.
• Fold the bottom edge over the filling; fold in both sides and roll up tightly.
• Press to seal.
• Place on a plate seam side down; cover with plastic wrap.
• Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
• Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
• In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
• Serve as a dipping sauce with the spring rolls.
• NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
• Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
• Remove and let drain on a clean dish towel.
• Do not stack the rice papers; they will stick together.

VEGGIE SPRING ROLLS

Steps:

• Combine first 6 ingredients oin one bowl, and the next four in another bowl.
• Cover each and refrigerate beteen 2- 24 hours.
• Stir once and drain.
• Pour 1 cup warm water into a pie plate.
• Carefully dip rice papers into water, one at a time.
• Place papers one at a time on clean kitchen towels (not touching).
• Let soften until pliable.
• Place 1/4 cup bean sprouts on each rice paper near the edge.
• Place one rounded tablespoon of each vegetable mixture on the sprouts.
• Fold in the ends, and tightly roll the rice paper.
• Place seam side down on a plate.
• Cover with a damp towel, and repeat until done.
• Cover and refrigerate for up to 2 hours.
• Cut each roll in half diagonally to make 12 pieces.
• Garnish with carrot and cilantro.