Spring Rolls With Orange And Red Bell Pepper Salsa Food

FIESTA STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.
• Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).

ROASTED PEPPER BLENDER SALSA

Steps:

• In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

FRESH PEPPER SALSA

Steps:

• Finely mince all the fresh vegetables, and mix well in a bowl.
• Stir in lemon juice and olive oil.
• Slowly add the powdered ingredients while stirring.

BELL PEPPER SALSA

Steps:

• Set aside half the chopped onion and two thirds to three quarters of the chopped bell peppers.
• Put remaining onion and pepper into your blender or food processor. Add all other ingredients and blend until smooth.
• Mix your reserved onion and pepper into the puree.
• Salsa!

SPRING ROLLS

Steps:

• Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
• Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions, and red pepper flakes. Turn on machine, slowly add oil, and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper, and sugar. Set aside.
• Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chile paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
• Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
• In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

ORANGE AND PEPPER SALSA

Steps:

• Segment 3 oranges, reserving juice. Cut segments into 1/2-inch pieces.
• In a medium bowl, combine orange pieces, reserved juice, yellow bell pepper, jalapeno chile, scallions, and olive oil and white-wine vinegar. Season with coarse salt and ground pepper; toss well to combine. Serve with tortilla chips or over meat, fish, or poultry.

MEXICAN SPRING ROLLS

Steps:

• Brown ground beef and drain excess grease. Add taco seasoning, stir well to mix. Add cup of water and cook to reduce water. Add corn and beans. Salt and pepper to taste. Let cool about 10 minutes and stir in the shredded cheese.
• Fill the spring roll wraps with cooled filling using a heaping tablespoon for each wrap. Fold over and seal using the egg white and LoveFoodies instructions for Chinese Spring Rolls. See photos below for how to roll the wraps.
• Fry until light brown and crispy. Drain on paper towels and serve warm.
• This is just a variation on the filling. Serve with guacamole. Great as a side dish or as an appetizer.

SPRING ROLLS WITH ORANGE AND RED BELL PEPPER SALSA

Steps:

• Combine first 8 ingredients in bowl.(Can be made 2 hours ahead. Chill.)
• Prepare spring rolls according to package instructions. Set radiccio leaves in center of platter. Fill with salsa. Cut spring rolls in half and place on platter. Serve, allowing diners to spoon salsa into cut end of spring rolls.