Sweet And Spicy Spring Rolls Food

SWEET AND SPICY DIPPING SAUCE

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

SPRING ROLLS WITH SWEET & SPICY DIPPING SAUCE

Steps:

• If baking, preheat oven to 375 degrees F.
• Mix shredded carrots, shredded cabbage, bean sprouts, minced garlic, grated ginger, cilantro and scallions in a large bowl.
• Add rice vinegar, sesame oil, soy sauce, hoisin, salt & pepper. Toss until evenly coated.
• Cut shiitake mushrooms into thin slices and set aside.
• Boil water and cook rice vermicelli noodles (if using), about 3 minutes & drain. Rinse with cold water and set aside.
• Place egg roll wrap on a cutting board with a corner facing you.
• At the bottom corner, lay a few strands of vermicelli, 1-3 sliced shiitake mushrooms & about 1 - 1 1/2 tablespoons of your spring roll mixture.
• Using your fingers, take a few drops of water from your bowl and lightly rub the top corner and perimeter of the wrap. This is to help the edges stick together when you roll.
• Fold the two outer corners into the center to create the beginnings of a small pocket. This should leave your wrap at the width of your contents.
• Take the bottom corner of the wrap and fold it over the mixture. Gently roll until you reach the top, doing your best to keep the contents in place as you make your way up. Repeat with all of your wraps.
• If frying, fill a pan with about 1/2 inch vegetable oil and heat at medium-high. Once hot, test the temperature by carefully dropping 1 spring roll into the pan and cooking on all sides until golden brown. If you are satisfied with the temperature, repeat with the remaining rolls, 4-5 at a time. Drain on paper towel to remove excess oil.
• If baking, brush each roll with an egg wash and place on a PREPARED baking sheet, so that when you flip them they do not stick and tear the wrap. Bake for 15 minutes on each side, for a total of at least 30 minutes.
• Whisk soy sauce, vinegar, honey, Sriracha, red chili sauce, sesame oil, ketchup and sugar in a small bowl until sugar has dissolved.

TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD

Steps:

• Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
• Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
• Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
• To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
• In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
• In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

SPICY SPRING ROLLS

Steps:

• In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
• Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

FRESH SPRING ROLLS WITH PEANUT SAUCE

Steps:

• To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
• Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
• Place one rice paper in the water and let it rest for about 20 seconds, give or take. You'll learn to go by feel here-wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
• Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
• Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
• To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
• Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef's knife.

SWEET & SPICY EGG ROLL SAUCE

Steps:

• Warm apricot preserves if needed.
• Mix all together.
• Eat.

THAI SWEET AND SPICY DIPPING SAUCE

Steps:

• In a small saucepan, combine vinegar and a 1/2 cup of the sugar.
• Bring to a low boil over med-high heat, stirring occasionally.
• Lower the heat to medium and add in remaining sugar.
• Cook for about 2 minutes, stirring frequently as the mixture comes to a boil.
• Reduce the heat to low and add the salt.
• Simmer for about 5 minutes, stirring occasionally.
• Then stir in the chili-garlic sauce and remove from heat.
• Let sauce cool and serve at room temp.
• Will keep in the refrigerator for 2 to 3 weeks if it lasts that long.
• Makes 1 1/2 cups.

SPRING ROLLS, SWEET AND SPICY

Steps:

• FOR SPRING ROLLS ~ Carefully dip each rice paper quickly in water & place between paper towels or clean cotton dish towels, then set aside for 10 minutes.
• Meanwhile, in a small bowl combine ginger, wasabi paste & lime juice, then stir in mayonnaise dressing.
• In a large bowl toss together shredded broccoli, tofu & coconut.
• Add ginger mixture & toss to coat.
• Line each rice paper with a lettuce leaf.
• Spoon broccoli mixture over lettuce, then wrap rice paper around broccoli mixture.
• FOR DIPPING SAUCE ~ Stir together the 3 sauce ingredients.
• Serve spring rolls with sauce on the side.