VEGETABLE SUMMER ROLLS
Steps:
- Make sauce:
- Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
- Make summer rolls:
- Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
- Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
- Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
GRILLED VEGETABLES
Learn how to make the best grilled vegetables! Lightly charred and flavorful, this recipe is a delicious cookout side or vegetarian entree.
Provided by Jeanine Donofrio
Categories Main dish or side dish
Time 25m
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar sized chunks and thread onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred. Remove from the grill, season to taste, and serve with desired sauce or dressing.
VEGETABLE SUMMER ROLLS
Steps:
- Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely.
- Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro.
- Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use.
- Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel.
- Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible.
- Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce.
GRILLED VEGETABLE HAND ROLLS
Sushi masters train for years to hone their skills, but hand-rolling is an easier way to enjoy some of the traditional ingredients and flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 8 hand rolls
Number Of Ingredients 16
Steps:
- Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
- Preheat a grill pan on medium heat.
- Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
- Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
- To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.
GRILLED THAI SUMMER ROLL STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the rice vermicelli as the label directs; drain. Toss with 1 tablespoon vegetable oil, the rice vinegar, lime zest, Sriracha and a pinch of salt in a bowl. Whisk the lime juice with the remaining 2 tablespoons vegetable oil in a separate bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the lime oil; top with the noodles, carrot, bell pepper and scallion, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the sweet Thai chili sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
GRILLED & MARINATED SUMMER VEGETABLES
Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues
Provided by Good Food team
Categories Buffet, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
- Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.
Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
More about "grilled vegetable summer rolls food"
GRILLED-BEEF SUMMER ROLLS RECIPE - TIM MCKEE - FOOD
From foodandwine.com
4/5 Total Time 40 minsCategory Appetizer, Side Dish
- Soak the rice vermicelli in boiling water until opaque and softened, 10 minutes. Drain, rinse and squeeze dry.
- Fill a medium skillet with hot water. Soak 3 rice paper wrappers at a time in the water for 30 seconds, until just pliable. Transfer to a work surface and blot dry. Top each wrapper with some noodles, herbs, carrot, cucumber and beef. Tightly roll up the wrappers around the filling, tucking in the sides as you roll. Repeat with the remaining fillings.
- In a bowl, stir together the lime juice, fish sauce, sugar, garlic, Sriracha and 2 tablespoons of water. Serve the rolls with the dipping sauce.
THE BEST EASY GRILLED VEGETABLES - FOODIECRUSH.COM
From foodiecrush.com
30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD …
From insanelygoodrecipes.com
HEALTHY, GRAIN-FREE WRAP RECIPES THAT SWAP …
From cleanplates.com
SUMMER GRILLED VEGETABLES - EATINGWELL
From eatingwell.com
AVOCADO SUMMER ROLLS RECIPE - LOVE AND LEMONS
From loveandlemons.com
GRILLED VEGETABLE SUMMER ROLLS WITH AN ASIAN DIPPING …
From food52.com
CRISPY SALMON SUMMER ROLLS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 6Difficulty Easy
GRILLED SUMMER VEGETABLES RECIPE | FOOD NETWORK
From foodnetwork.com
Author Lackland Air Force BaseSteps 3Difficulty Easy
35+ HEALTHY GRILLING RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
VEGETABLE-CHICKEN SUMMER ROLLS RECIPE - JUSTIN CHAPPLE - FOOD …
From foodandwine.com
GRILLED SHRIMP SUMMER ROLLS RECIPE - EMERIL LAGASSE - FOOD & WINE
From foodandwine.com
OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES
From allrecipes.com
GRILLED SUMMER VEGETABLES - SLENDER KITCHEN
From slenderkitchen.com
BEST SUMMER ROLLS RECIPE - HOW TO MAKE SUMMER ROLLS - GOOD …
From goodhousekeeping.com
GRILLED VEGETABLE SUMMER ROLLS – RECIPES NETWORK
From recipenet.org
15 BEST VEGETABLES FOR SUMMER GRILLING - REAL FOOD, MOSTLY PLANTS
From realfoodmostlyplants.com
BROAD BEANS WITH CREAM AND DILL, COURGETTE CAKES AND PANKO …
From theguardian.com
7 GRILLED VEGETABLE RECIPES TO MAKE THIS SUMMER | WELL+GOOD
From wellandgood.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