CRISPY SPRING ROLLS WITH SPICY TOFU, VEGETABLES, AND TOASTED NUTS
Spring rolls, made with moistened rice paper wrappers, are surprisingly easy to assemble -- and are ideal for a buffet or light lunch. These rolls are broiled until they are lightly browned and crispy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 rolls
Number Of Ingredients 14
Steps:
- Heat a wok or medium saute pan over medium heat. Add the oil and swirl to coat. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the mushrooms and tofu and stir-fry for 2 minutes. Add carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
- Add tamari sauce. Cook, stirring occasionally, until vegetables are heated through, about 2 minutes. Stir in nuts, sesame oil, and green onions and toss to combine. Remove from heat.
- Fill a bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Then carefully transfer it to a dry work surface.
- Arrange 2 to 3 tablespoons of the spring roll filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
- Coat a large baking sheet with a cooking oil such as canola. Use just enough to keep the rolls from sticking. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with cooking oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes, checking frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in a lettuce leaf, with Lime and Soy Dipping Sauce.
Nutrition Facts : Calories 168 g, Fat 8 g, Fiber 2 g, Protein 8 g
CRISPY SPRING ROLLS WITH SPICY TOFU, VEGETABLES, AND TOASTED NUTS
Provided by Ying Chang Compestine
Categories Nut Broil Vegetarian Kid-Friendly Dinner Lunar New Year Tofu Carrot Lettuce Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Kosher Small Plates
Yield Makes 12 spring rolls
Number Of Ingredients 14
Steps:
- 1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
- 2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
- 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.
- 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
- 5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
- 6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
- 7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.
CHINESE CRISPY SPRING ROLLS
This is a vegetarian version of spring rolls. You can replace the mushrooms with minced meat if you like a regular version. If you like shrimp, just add them in place of the carrots. This recipe is posted by request, and comes from Linda Doeser.
Provided by PalatablePastime
Categories Chinese
Time 42m
Yield 40 spring rolls
Number Of Ingredients 15
Steps:
- Shred vegetables to the same size and shape as bean sprouts.
- Heat 2 tbsp oil in wok and stir-fry vegetables for 1 minute.
- Add salt, sugar, light soy sauce, and rice wine.
- Stir-fry 2 minutes more; drain and cool.
- To make a spring roll, cut the wrapper in half diagonally.
- Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
- Fold the wide edge of the wrapper over the filling and roll over one time.
- Fold in the sides, and roll the wrapper away from you one time more.
- Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
- Finish rolling the spring roll, keeping it a bit tight.
- Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
- To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
- Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
- Remove rolls from oil and drain on paper toweling.
- Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.
Nutrition Facts : Calories 62.3, Fat 1.3, SaturatedFat 0.2, Cholesterol 1.4, Sodium 178.1, Carbohydrate 10.6, Fiber 0.6, Sugar 0.6, Protein 1.9
VEGETARIAN CRISPY SPRING ROLLS (HOMEMADE)
When I have that chinese food craving, but don't want to indulge on very fatty convenience food. It's easy and open to a lot of alteration/add ons when it comes to vegetable. Veganize by omitting the egg and increasing the water amount. Turns out nicely as well. I like to use cabbage to my basic version. I do not deep fry, just fry them with a little oil, they turn out nicely and crisp.
Provided by Eismeer
Categories Vegetable
Time 35m
Yield 6-8 rolls, 1 serving(s)
Number Of Ingredients 15
Steps:
- Dough/Rolls.
- Add flour and corn starch to a bowl.
- Add salt and then hot water.
- Stir until dough forms.
- Optional: add 1 egg and beat until batter is of creamy consistency.
- Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly.
- Bake like pancakes on both sides until dough has set.
- I usally get 6-8 spring roll wrappers out of this batter.
- Stuffing.
- Heat oil in a pan, add onion, carrots and garlic and let fry until translucent.
- Add crumbled tofu (minced meat consistency/shape) and stir.
- Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil.
- Let fry until hot.
- Now add beansprouts and take off heat.
- Add filling to pancake/roll wrappers and fold edges in and roll up.
- Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.
Nutrition Facts : Calories 860.9, Fat 16.9, SaturatedFat 4, Cholesterol 186, Sodium 162.2, Carbohydrate 136, Fiber 10.7, Sugar 12.2, Protein 44.9
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