SPRING ROLLS
These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Wraps and Rolls
Time 1h50m
Yield 20
Number Of Ingredients 16
Steps:
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 5.9 g, Cholesterol 62.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 268.4 mg, Sugar 0.9 g
TRADITIONAL SPRING ROLLS
Provided by Nina Simonds
Categories project, appetizer
Time 30m
Yield 16 spring rolls
Number Of Ingredients 21
Steps:
- Remove any fat or gristle from the pork loin. Going across the grain, make paper-thin slices and cut them into matchstick-size shreds. Place the shreds in a bowl, add the marinade, toss lightly to coat, and let stand 15 minutes. Combine the sauce ingredients.
- For the paste, combine the flour and water with a whisk until smooth.
- Heat a well-seasoned wok, add 3 tablespoons oil, and heat until very hot. Add the Chinese cabbage and stir until just wilted, about 1 1/2 minutes. Add the Chinese chives or scallions, the bean sprouts and the two tablespoons of rice wine. Stir-fry another minute over high heat and remove with a strainer. Drain off any liquid and spread the mixture out on a tray to cool.
- Reheat the wok, add 3 tablespoons of oil and heat until very hot. Add the pork shreds and fry over high heat, stirring constantly, until they separate and change color. Remove and drain.
- Drain the pan, add 2 tablespoons of oil and heat until very hot. Add the shredded black mushrooms and toss lightly over high heat 30 seconds, until fragrant. Add the cooked pork and the sauce. Stir-fry briefly until sauce thickens and remove. Spread on a platter and cool. Once cool, mix with the cabbage-bean sprout mixture.
- Arrange one spring roll wrapper flat on a counter. (Cover the others with a damp cloth to keep them them from drying out.) Grab a portion of filling - about 1/4 cup - and squeeze out any excess liquid. Place the filling across the lower third of the skin and, using your finger, spread some paste on the opposite edge. Starting at the edge near the filling, roll up the skin a little to enclose it. Fold in the two side ends and continue rolling over so that the skin forms a tight little package. Repeat for remaining skins and filling.
- Heat a wok, add remaining oil and heat to 375 degrees. Add five or six spring rolls and fry, turning constantly, until golden brown and crisp. Remove with a slotted spoon; drain until cool on absorbent paper. Fry remaining rolls. Serve with hot mustard and plum sauce.
SPRING ROLLS
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 20 to 24 rolls
Number Of Ingredients 37
Steps:
- 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, chili 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.
- 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 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.
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
EASY SPRING ROLLS
Easily customizable, spring rolls are a refreshing healthy snack or starter. Each variation below layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs. Serve spring rolls with lime or lemon wedges.
Provided by EatAndRun
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
- Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.
Nutrition Facts : Calories 158 calories, Carbohydrate 20.4 g, Cholesterol 21 mg, Fat 8.7 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 0.7 g, Sodium 25.4 mg, Sugar 1.1 g
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
EASY SPRING ROLLS
This is an easy recipe for delicious Viet Namese/Thai style spring rolls. Light, healthy, a great summer meal but equally good all year long! This recipe is based on a Better Homes & Gardens recipe from the early 90s.
Provided by m0m7772
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- FOR DIPPING SAUCE.
- Stir together soy sauce, vinegar,sesame oil and sesame seed in a small bowl and set aside.
- FOR FILLING.
- Combine slaw mix, tofu and nuts.
- Add sweet and sour sauce, toss to coat, and set aside.
- TO PREPARE.
- Dip rice papers in a bowl of warm water and drain off excess.
- Place between damp kitchen towels until ready to fill. One at a time works best!
- In the center of a rice paper place a cilantro leaf and/or a thin shred of green onion.
- Top with about 1/2 cup of the filling.
- Fold one edge over the filling, fold in sides, and roll up.
- Serve with the dipping sauce.
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