DIPPING SAUCE FOR SPRING ROLLS
Provided by Rachael Ray : Food Network
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl and transfer to a serving dish. Combine and serve with prepared frozen spring rolls.
SOFT ASIAN SUMMER ROLLS WITH SWEET AND SAVORY DIPPING SAUCE
Steps:
- Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
- Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
- Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
- Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.
Nutrition Facts : Calories 90 calorie, Fat 0 grams, Cholesterol 9 milligrams, Sodium 100 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 3 grams
SUMMER ROLLS WITH SWEET CHILI DIPPING SAUCE
Steps:
- Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
- Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
- To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
- Sweet Chili Dipping Sauce:
- In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
- Yield: 1 cup
CHILI ROLLS
Provided by Sandra Lee
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Melt butter in a medium saucepan. Add seasoning to melted butter and stir to combine. Brush rolls with chili butter, and then place on an aluminum foil-covered baking sheet. Bake per package instructions, until golden brown.
ASIAN SPRING ROLLS
This spring roll recipe takes some time to prepare but it's well worth it! The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. -Nirvana Harris, Mundelein, Illinois
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 spring rolls (1 cup sauce).
Number Of Ingredients 19
Steps:
- In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.
Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 571mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
SPRING ROLL DIPPING SAUCE
Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
- Before serving, pour mixture into a small saucepan and heat. Serve warm.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
SPRING ROLLS WITH SWEET ASIAN CHILI DIPPING SAUCE
Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrapppers then roll and fry and no cooking the sauce either! This recipe should make about 14-15 spring rolls, I strongly suggest to double the recipe, these are very good! To save time prepare the filling up to a day in advance and refrigerate.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h6m
Yield 15 spring rolls
Number Of Ingredients 21
Steps:
- For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
- For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
- Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
- Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
- Fold the left and right corners over filling.
- Lightly brush the remaining corner with the remaining egg.
- Tightly roll the filled end toward remaining corner then press gently to seal.
- Repeat using all the mixture and spring roll wrappers.
- In a medium heavy saucepan, pour about 2-inches of oil inches.
- Heat the oil to 350 degrees.
- Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
- Place on paper towels to drain.
- Serve with prepared chilled sweet chili sauce.
CHILI AND LIME DIPPING SAUCE
Great to serve with spring rolls, or any other Asian style finger food. This can be kept in the fridge overnight, but be aware that the chili will increase in heat, so if you want to make it in advance and don't want it too hot, could be better to add the chili before serving.
Provided by Sarah
Categories Sauces
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a small bowl, stirring to combine.
- Serve with spring rolls, dim sums, won-tons or any other finger food.
Nutrition Facts : Calories 214.5, Fat 0.9, SaturatedFat 0.1, Sodium 12080.6, Carbohydrate 34.1, Fiber 4.3, Sugar 12.8, Protein 25.8
ASIAN SPRING ROLLS
Steps:
- Make the spring rolls:
- In a large bowl combine well the noodles, the mushrooms, the pork, the garlic, the shallots, the gingerroot, the carrot, the coriander, the mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border at each end, and brush the edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some of the remaining egg wash if necessary. Make more spring rolls with the remaining filling, wrappers, and egg wash in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to 375°F. on a deep-fat thermometer and in it fry the spring rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450°F. oven for 10 minutes.
- Make the dipping sauce:
- In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili.
- Cut the spring rolls diagonally into 1-inch-thick slices if desired. Arrange the spring rolls or slices on a platter with the dipping sauce and garnish the platter with the scallion brushes.
- To make brush scallions:
- Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts about 1/2 inch deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a bowl of ice and cold water and chill them for 2 hours, or until the fringed ends have curled. Drain the scallions well.
ASIAN VEGETABLE ROLLS WITH SOY-LIME DIPPING SAUCE
These tasty bundles are super low in calories, fat and carbs and super high in flavor. Small lettuce leaves are filled with grated cucumber and carrots, yellow bell pepper and green onions then dipped in a yummy soy-lime dipping sauce. From the 100 Calories Snacks & More cookbook.
Provided by Crafty Lady 13
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine soy sauce, lime juice, garlic, honey, ginger, oil and red pepper flakes in small bowl.
- Combine cucumber, carrot, bell pepper and green onion in medium bowl. Stir in 1 tablespoon soy sauce mixture.
- Place about 1 tablespoon vegetable mixture on each lettuce leaf. Roll up leaves; sprinkle with sesame seeds, if desired. Serve with remaining sauce for dipping.
Nutrition Facts : Calories 21.8, Fat 0.3, Sodium 363.9, Carbohydrate 4.4, Fiber 0.7, Sugar 1.9, Protein 1
TROPICAL SPRING ROLLS WITH CHILE SAUCE
Categories Appetizer Fry Shrimp Hot Pepper Cilantro Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 17
Steps:
- Make chile sauce:
- Stir together sauce ingredients in a bowl until just combined. Chill, covered.
- Make spring rolls:
- Stir together shrimp, cilantro, and salt.
- Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread 1/2 cup shrimp mixture across wrapper, 3 inches from bottom corner, to form a 4-inch log, leaving a 1 1/4-inch border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.
- Heat 1/4 inch oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.
CUCUMBER SPRING ROLLS WITH ASIAN DIPPING SAUCE
Make and share this Cucumber Spring Rolls With Asian Dipping Sauce recipe from Food.com.
Provided by Sous Chef Sue
Categories Vegetable
Time 4h45m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- To make the dipping sauce, combine vinegar, sugar, soy sauce, sesame oil and chili-garlic sauce in a small bowl. Cover and chill.
- Quickly dip rice papers in a shallow dish of warm water one at a time, letting excess water drain off. Place in a single layer between damp tea towels, let stand for ten minutes.
- For each spring roll, place 8 cucumber, 4 carrot and 4 red pepper sticks on the bottom third of rice paper, 1 inch from edge. Roll up rice paper tightly just far enough to enclose filling. Top with cilantro leaves, then fold two sides of rice paper over cilantro and continue rolling up.
- Cut rolls in half diagonally. Tie each piece with chives. Cover and chill rolls for up to four hours before serving. Serve with dipping sauce.
Nutrition Facts : Calories 21.6, Fat 0.8, SaturatedFat 0.1, Sodium 57.4, Carbohydrate 3.7, Fiber 0.7, Sugar 2.4, Protein 0.5
VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE
Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!
Provided by LifeIsGood
Categories Vietnamese
Time 1h30m
Yield 20 rolls
Number Of Ingredients 23
Steps:
- Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
- In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
- One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
- To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
- Lay 2 pieces of shrimp on top, then tuck and roll it over again.
- Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
- To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
- Serve the shrimp rolls with the sweet chili dipping sauce.
More about "spring rolls with asian chili lime dipping sauce food"
10 BEST SPRING ROLL DIPPING SAUCE RECIPES - YUMMLY
From yummly.com
3 CLASSIC SPRING ROLL DIPPING SAUCES - DRIVE ME HUNGRY
From drivemehungry.com
SWEET AND SPICY CHILI LIME DIPPING SAUCE - COOKING …
From cookingwithawallflower.com
SUMMER ROLLS WITH CHILI-LIME DIPPING SAUCE - HEALTHY …
From hwcmagazine.com
CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM) - DRIVE …
From drivemehungry.com
SPRING ROLLS WITH SPICY ASIAN CITRUS DIPPING SAUCE RECIPE
From smartsavvyliving.com
AUTHENTIC CHINESE SPRING ROLL RECIPE | THE WOKS OF LIFE
From thewoksoflife.com
ASIAN SPICY LIME, GINGER, & SOY DIPPING SAUCE - THE …
From theyummylife.com
FRESH SPRING ROLLS WITH CHILI DIPPING SAUCE - OUR FAMILY FOODS
From ourfamilyfoods.com
20 BEST DIPPING SAUCES FOR SPRING ROLLS - MOMOOZE.COM
From momooze.com
BASIL SPRING ROLLS WITH ASIAN DIPPING SAUCE - MYRECIPES
From myrecipes.com
HOW TO MAKE THE BEST SPRING ROLLS (WITH EIGHT IMPORTANT TIPS)
From tasteasianfood.com
VEGETABLE SUMMER ROLLS WITH CHILE-LIME DIPPING SAUCE - FOOD
From foodandwine.com
SPRING ROLLS WITH CHILI SAUCE - PREVENTION
From prevention.com
SPRING ROLLS WITH CHILI LIME DIPPING SAUCE - UCD IN COMMON
From ucdincommon.com
FRESH SPRING ROLLS WITH 2 DIPPING SAUCES - THE CHEEKY CHICKPEA
From thecheekychickpea.com
SWEET CHILI DIPPING SAUCE FOR SPRING ROLLS | SUMM! RECIPES FOR …
From summfoods.com
SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE – RECIPES NETWORK
From recipenet.org
TRIO OF ASIAN DIPPING SAUCES FOR SPRING AND EGG ROLLS
From culinaryginger.com
GRILLED SHRIMP SUMMER ROLLS WITH CHILE-LIME DIPPING SAUCE
From saveur.com
SPRING ROLLS WITH CHILI DIPPING RECIPE - RECIPELAND.COM
From recipeland.com
ASIAN SWEET CHILI DIPPING SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
10 BEST ASIAN DIPPING SAUCE FOR SPRING ROLLS RECIPES
From yummly.com
SPRING ROLLS WITH ROASTED CHILLI DIPPING SAUCE - GO FOOD
From gofoodfood.cc
SPRING ROLLS WITH SWEET CHILI DIPPING SAUCE | BREVILLE
From breville.com
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BAKED SPRING ROLLS WITH CHILI GARLIC DIPPING SAUCE
From canadianliving.com
10 BEST SOY DIPPING SAUCE FOR SPRING ROLLS RECIPES - YUMMLY
From yummly.com
SHANGHAI SPRING ROLLS WITH SWEET CHILI SAUCE - MYRECIPES
From myrecipes.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