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
SPRING ROLLS WITH PEANUT SAUCE
These Spring Rolls are a fast and healthy lunch, served with a delicious peanut sauce. They are naturally gluten-free, and feel like you're eating a hand-held salad.
Provided by Megan Gilmore
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Prepare the peanut sauce, so the flavors can meld as you make the spring rolls. Add the peanut butter, tamari, lime juice, maple syrup, sriracha, ginger, and garlic to a small bowl, and whisk well, until it looks smooth. Add a tablespoon of water, and mix again, until the sauce is silky smooth, with a dip-able consistency. Set aside.
- To prepare the spring rolls, place a single sheet of rice paper under running water and make sure it's totally coated on both sides. Place the wet sheet of paper on a towel or cutting board, then start adding the veggie fillings.
- Start with a small piece of romaine lettuce, followed by a pinch of shredded cabbage and carrots, sliced cucumber and carrots, then top it off with sliced avocado and fresh cilantro. Be sure to leave at least an inch of space on the sides and bottom, so you'll have room to roll up the rice paper.
- Once the fillings are added, grab the bottom of the rice paper and gently pull it over the top of the fillings. Next, you'll fold the two sides over the top of the veggie fillings, as if you're rolling up a burrito. Finally, you'll continue rolling towards the top, until the spring roll is totally wrapped up.
- Repeat the process with the remaining wrappers and fillings, then serve right away with the peanut dipping sauce. I like to cut the rolls in half with a sharp knife, so I can dip the center of the rolls directly in the sauce.
Nutrition Facts : Calories 252 kcal, Carbohydrate 29 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 365 mg, Fiber 10 g, Sugar 8 g, UnsaturatedFat 12 g, ServingSize 1 serving
GARDEN SPRING ROLLS
My family loves Asian food and this recipe captures the healthy benefits of the nutritious veggies without any loss of vitamins from cooking. Even kids will gobble up raw veggies if you offer them in the form of a spring roll and give them a dipping sauce. -Terri Merritts, Nashville, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 spring rolls.
Number Of Ingredients 8
Steps:
- In a small bowl, mix cabbage and chili sauce. Fill a shallow bowl with water. Soak a spring roll wrapper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer cabbage mixture, red pepper and onion down the center; top with avocado and basil. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half. If desired, serve with additional Thai chili sauce.
Nutrition Facts : Calories 97 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
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SHANGHAI-STYLE SPRING ROLLS: A FAMILY RECIPE - THE WOKS OF LIFE
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- Mix the pork with the marinade ingredients and let sit for 20-30 minutes. Shred the cabbage and slice your mushrooms.
- Over medium heat, add 4 tablespoons of oil to your wok. Brown the pork. Then add the mushrooms and cook for another couple of minutes until fragrant. Add the napa cabbage and stir well. Season with salt, white pepper, shaoxing wine, and soy sauce. Stir everything together, cover the lid and let it cook over high heat for 2 - 3 minutes, or until the cabbage is wilted.
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