THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION)
Steps:
- Gather the ingredients.
- Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using), and brown sugar.
- Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
- Then form the rolls.
- Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging 1 wrapper into the water. It should soften after 30 seconds.
- Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
- Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
- Fold the sides of the wrapper over the ingredients, then bring up the bottom.
- Tuck the bottom around the ingredients and roll to the top of the wrapper.
- To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
- To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
- Eat with your fingers; keep lots of napkins nearby.
- Gather the ingredients.
- In a saucepan over medium heat, mix together water, tamarind paste, sugar, soy sauce, fish sauce, arrowroot powder dissolved in 3 tablespoons water, 1 clove minced garlic , and dried chile flakes, if desired.
- When near boiling, reduce heat to low, stirring until sauce thickens.
- Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chile flakes as desired.
- The sauce can be served warm or cold.
Nutrition Facts : Calories 193 kcal, Carbohydrate 37 g, Cholesterol 51 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 1152 mg, Sugar 4 g, Fat 1 g, ServingSize 12 rolls (6 servings), UnsaturatedFat 0 g
SPRING ROLL, MASTER RECIPE
Spring rolls go far beyond those deep-fried versions served as an appetizer at nearly every Thai restaurant in this country. They're found all across Asia, with wrappers, fillings and cooking techniques that differ from one country to the next. Fresh spring rolls, sometimes called summer rolls, are a staple in Vietnam. Most typically, they're made of rice paper filled with rice vermicelli, cooked meat or shrimp, raw vegetables, basil, cilantro and mint. This master recipe allows you to mix and match your wrappers and fillings. Some tips: Don't overstuff. Rice paper is pliable, but it will tear if you stretch it too thin. And remember that before you even start to stuff, rice paper can be tricky. Soak a sheet of it briefly (10 seconds is about right) in a dish or skillet of hot water (110 degrees or so). Put it on a paper or dish towel so it doesn't stick, then fill and roll as tightly as you can, folding in the sides like a burrito. If you're using nori, spritz the sheets all over with a little water before you fill them; it will soften them up enough to roll without much hassle.
Provided by Mark Bittman
Categories quick, appetizer
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Soak the rice noodles in boiling water until tender, 5 to 10 minutes. Rinse under cold water and drain.
- Prepare all of your fillings and put them in bowls (or neat piles) so that they're all in place once you're ready to start rolling.
- Prepare the wrappers, and roll: If you're using rice paper, soak a round in a dish or skillet of hot water until pliable, about 10 seconds. Put the round on a paper or dish towel so it doesn't stick, then fill and roll as tightly as you can, folding in the sides like a burrito. If you're using nori, spritz the sheets all over with a little water to soften them slightly. Spread the rice noodles all over the nori except for the far edge. Pile the fillings closest to you and roll, wetting the far edge with a little more water so you can seal the roll. Keep them as long rolls, or cut them into smaller pieces if you prefer. If you're using lettuce, just spread the leaves out flat, the fill and roll as tightly as you can, folding in the sides like a burrito.
- Serve with the dipping sauce on the side.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 0 grams, TransFat 0 grams
THAI FRESH SPRING ROLLS
Thai fresh spring rolls with a legit Thai peanut sauce are so refreshing, and the perfect gluten-free appetizer to bring to any event!
Provided by Sherri Pengjad
Categories Spring Rolls
Time 40m
Number Of Ingredients 8
Steps:
- Soak the front and back of rice paper in warm water, each side for about 5 seconds until softened some, but still firm.
- Lay the rice paper on a plastic cutting board or ceramic plate. (The rice paper sticks more to wooden cutting boards, so I usually avoid using those when making the fresh spring rolls).
- Lay a few of each ingredient on the rice paper towards the bottom third of it. I start with putting down two shrimp (if using) and put everything else on top of the shrimp. With each ingredient, start with a smaller amount than you'd expect, so you can gauge if you need more or not. If you add too much it will be hard to roll it and become an explosion of veggies, which isn't bad, but not what you are aiming for.
- Roll up the spring roll like rolling a burrito. Start with rolling up the middle part first, and then folding in the sides, rolling up as tightly as possible.
- Once it's rolled up, you can either cut it in half with a serrated knife, or leave it as is, your preference.
- Make the legit Thai peanut sauce.
- Serve with the sauce! Enjoy!!
SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE
Steps:
- Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
- In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE
Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.
Provided by USA WEEKEND columnist Jean Carper
Categories Appetizers and Snacks Wraps and Rolls
Yield 6
Number Of Ingredients 10
Steps:
- In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
- Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
- To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g
FRESH THAI SPRING ROLLS
Make and share this Fresh Thai spring rolls recipe from Food.com.
Provided by Kimke
Categories Chicken Breast
Time 30m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Soak clear noodle in hot/boiling water till soft.
- Place oil and garlic in large pan/wok and cook, add noodles, stir fry.
- Add soy sauce, garlic powder, and pepper.
- Remove from heat and place in bowl.
- Assemble other ingredients on counter or table in bowls.
- Soak 1 rice paper in warm water until soft,no longer than 30 seconds (or they will get too soggy) and lay on a plate or counter.
- Layer on rice paper: lettuce, plum sauce, chicken, noodle, cilantro, basil, sprouts, (all to taste but remember that you have to roll this all up inside).
- Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up.
- Serve immediately.
Nutrition Facts : Calories 2.9, Fat 0.2, Sodium 0.1, Carbohydrate 0.2, Fiber 0.1
VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE
Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
- Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that 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. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
- Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
- Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).
Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g
FRESH SPRING ROLLS WITH DIPPING SAUCE
Make and share this Fresh Spring Rolls With Dipping Sauce recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
- To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface.
- Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves.
- Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).
- Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.
Nutrition Facts : Calories 106.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 51.5, Sodium 448.8, Carbohydrate 18.8, Fiber 3.2, Sugar 6.1, Protein 8.5
More about "fresh spring rolls with thai dipping sauce food"
FRESH VEGETABLE SPRING ROLLS WITH DIPPING SAUCE EASY THAI
From tastythais.com
Ratings 1Calories 353 per servingCategory Appetizer, Snack
FRESH AVOCADO SPRING ROLLS WITH SWEET THAI DIPPING SAUCE
From canadianliving.com
3 CLASSIC SPRING ROLL DIPPING SAUCES - DRIVE ME HUNGRY
From drivemehungry.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
FRESH SPRING ROLLS WITH AVOCADO AND THAI PEANUT …
From veggiebalance.com
10 BEST FRESH THAI SPRING ROLLS RECIPES - YUMMLY
From yummly.com
FRESH SPRING ROLL DIPPING SAUCE - ROSA'S THAI CAFE
From rosasthaicafe.com
FRESH SPRING ROLLS WITH DIPPING SAUCE RECIPE | MYRECIPES
From myrecipes.com
FRESH SPRING ROLLS WITH PEANUT SAUCE - COOKIE AND KATE
From cookieandkate.com
THAI FRESH SPRING ROLLS WITH PEANUT DIPPING SAUCE AND …
From thecurvycarrot.com
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE - YUM TASTE
From yumtaste.com
Estimated Reading Time 40 secs
LIGHT AND REFRESHING THAI SPRING ROLLS IN JUST 30 MINUTES.
From ketchupwithlinda.com
DEEP FRIED SPRING ROLLS - EASY THAI FOOD RECIPES
From easythaifoodrecipes.com
SUMMER-PERFECT RECIPE: FRESH SPRING ROLLS WITH THAI CHILI SAUCE
From abbylangernutrition.com
HOW TO MAKE THAI FRESH SPRING ROLLS (WITH A YUMMY DIPPING SAUCE)
From youtube.com
FRESH TOFU SALAD ROLLS WITH CASHEW DIPPING SAUCE - MINIMALIST …
From minimalistbaker.com
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE | THAI DIPPING SAUCE, …
From pinterest.ca
FRESH SPRING ROLLS WITH 2 DIPPING SAUCES - THE CHEEKY CHICKPEA
From thecheekychickpea.com
10 BEST ASIAN DIPPING SAUCE FOR SPRING ROLLS RECIPES - YUMMLY
From yummly.com
THAI SPRING ROLLS WITH PEANUT SAUCE - JUST A TASTE
From justataste.com
20 BEST DIPPING SAUCES FOR SPRING ROLLS - MOMOOZE
From momooze.com
THAI SPRING ROLLS - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
FRESH SPRING ROLLS WITH TAHINI DIPPING SAUCE - THE ENDLESS MEAL®
From theendlessmeal.com
FRESH SPRING ROLLS WITH THAI PEANUT DIPPING SAUCE RECIPE ON FOOD52
From pinterest.com
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE - VIETNAMESE RECIPES
From fooddiez.com
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE
From pinterest.com
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
THAI BASIL ZUCCHINI SUMMER ROLLS RECIPE - FRUGAL MOM EH!
From frugalmomeh.com
THAI FRESH SPRING ROLLS WITH PEANUT DIPPING SAUCE
From mondaycampaigns.org
VIETNAMESE SPRING ROLLS WITH SPICY HOISIN PEANUT DIPPING SAUCE …
From pbs.org
3 EASY SPRING ROLL SAUCES - A BEAUTIFUL MESS
From abeautifulmess.com
THAI FRIED SPRING ROLLS | THAI CALIENTE APPETIZER RECIPES
From thaicaliente.com
THAI SPRING ROLLS WITH HOMEMADE PEANUT SAUCE RECIPE
From sweetpeaskitchen.com
790 SPRING ROLLS AND DIPPING SAUCE PLATE STOCK PHOTOS
From gograph.com
FRESH SPRING ROLLS RECIPE WITH BEST DIPPING SAUCE
From rainbowflavours.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love