VEGETARIAN SPRING ROLL
Crispy, addicting, and refreshing Vegetarian Spring Roll is a dish that EVERYONE will love. Sharing my family's FAMOUS Traditional Taiwanese Vegetarian, Spring Rolls passed down from my great-grandmother. Whenever I host a dinner party, I always make my famous super crispy Vegetarian Spring Rolls because it is the best crowd-pleaser and super easy to make at home. You can customize your spring roll with your favorite vegetables, plus you can make them in bulk and freeze them for the perfect weeknight snack and appetizer.
Provided by Tiffany
Categories Appetizer Main Course Side Dish Snack
Time 50m
Number Of Ingredients 13
Steps:
- Prepare the cabbage but chopping into small pieces, add in 2 tbsp of salt, massage the salt into the cabbage, and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set it aside.
- In a pan, drizzle in oil and turn the heat to medium. Add in shredded carrots, chopped green onion, and sliced shiitake mushroom. Drizzle in soy sauce and saute for 2-3 minutes.
- To prepare the vermicelli noodles, let them soak in cold water for 5 minutes. After 5 minutes, drain the water, and using a scissor cut into small bite-sized pieces.
- In a large bowl, mix cabbage, saute veggies, vermicelli noodles, chopped cilantro, 3 tbsp of Vegetarian Oyster Sauce, 1.5 tbsp of Mushroom Powder, and 2 tsp of white pepper.
- TIP: take a tsp of filling, microwave for 30 seconds, and taste to see if you like the seasoning before proceeding.
- Mix 2 tbsp of flour and 1 tbsp of water to create a thick roux.
- Take 1-2 sheets, add the filling in the middle, roll the bottom up. Fold in the two sides, tuck and roll, add in flour roux at the bottom before closing it off.
- Deep fry for 4-5 minutes or until crispy and golden brown.
CRISPY PORK & VEGETABLE ROLLS
Crispy Thai rolls with pork and vegetables - great for a starter. You can make these ahead and freeze
Provided by Mary Cadogan
Categories Buffet, Canapes
Time 45m
Yield Serves 6, with other dishes
Number Of Ingredients 14
Steps:
- Blend the cornflour with 3 tbsp cold water to make a paste to stick the rolls together. Put the noodles in a heatproof bowl, pour over boiling water to cover and leave for 3 minutes. Drain. Cool under running cold water, then drain well, tip into a large bowl and snip into small pieces with scissors.
- Add the pork, garlic, carrot, mushrooms, coriander, soy sauce, sugar and pepper. Mix together well with your hands.
- Take one wrapper out of the pack and put it on a board (keep the rest covered or they will dry out). Cut the wrapper in four and put a heaped teaspoon of filling onto one side of each square, brushing the sides with paste as you go (1), fold over the end, then the two sides (2) and roll up (3). Make the rest in the same way. Cover and chill until needed.
- Heat about 3cm of oil in a wok or frying pan, add half the rolls and fry until crisp and golden, about 2-3 minutes. Drain on kitchen paper and cook the rest. Serve on a platter with lettuce leaves, mint sprigs and a small bowl of dipping sauce. Get each guest to take a leaf of lettuce and a mint spring, then wrap it around a roll with a slick of sauce - a lovely combination.
Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 2.11 milligram of sodium
CHINESE CRISPY SPRING ROLLS
This is a vegetarian version of spring rolls. You can replace the mushrooms with minced meat if you like a regular version. If you like shrimp, just add them in place of the carrots. This recipe is posted by request, and comes from Linda Doeser.
Provided by PalatablePastime
Categories Chinese
Time 42m
Yield 40 spring rolls
Number Of Ingredients 15
Steps:
- Shred vegetables to the same size and shape as bean sprouts.
- Heat 2 tbsp oil in wok and stir-fry vegetables for 1 minute.
- Add salt, sugar, light soy sauce, and rice wine.
- Stir-fry 2 minutes more; drain and cool.
- To make a spring roll, cut the wrapper in half diagonally.
- Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
- Fold the wide edge of the wrapper over the filling and roll over one time.
- Fold in the sides, and roll the wrapper away from you one time more.
- Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
- Finish rolling the spring roll, keeping it a bit tight.
- Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
- To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
- Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
- Remove rolls from oil and drain on paper toweling.
- Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.
Nutrition Facts : Calories 62.3, Fat 1.3, SaturatedFat 0.2, Cholesterol 1.4, Sodium 178.1, Carbohydrate 10.6, Fiber 0.6, Sugar 0.6, Protein 1.9
VEGETARIAN CRISPY SPRING ROLLS (HOMEMADE)
When I have that chinese food craving, but don't want to indulge on very fatty convenience food. It's easy and open to a lot of alteration/add ons when it comes to vegetable. Veganize by omitting the egg and increasing the water amount. Turns out nicely as well. I like to use cabbage to my basic version. I do not deep fry, just fry them with a little oil, they turn out nicely and crisp.
Provided by Eismeer
Categories Vegetable
Time 35m
Yield 6-8 rolls, 1 serving(s)
Number Of Ingredients 15
Steps:
- Dough/Rolls.
- Add flour and corn starch to a bowl.
- Add salt and then hot water.
- Stir until dough forms.
- Optional: add 1 egg and beat until batter is of creamy consistency.
- Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly.
- Bake like pancakes on both sides until dough has set.
- I usally get 6-8 spring roll wrappers out of this batter.
- Stuffing.
- Heat oil in a pan, add onion, carrots and garlic and let fry until translucent.
- Add crumbled tofu (minced meat consistency/shape) and stir.
- Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil.
- Let fry until hot.
- Now add beansprouts and take off heat.
- Add filling to pancake/roll wrappers and fold edges in and roll up.
- Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.
Nutrition Facts : Calories 860.9, Fat 16.9, SaturatedFat 4, Cholesterol 186, Sodium 162.2, Carbohydrate 136, Fiber 10.7, Sugar 12.2, Protein 44.9
VEGETARIAN SPRING ROLLS
The best thing about these is they're baked and not fried but they still come out very crispy. I have occasionally "cheated" and fried these, as a couple of the photos show, so if you're in a hurry or just don't mind the calories, please go ahead and shallow fry in a frying pan for a couple minutes on each side. This recipe will give you 12 large spring rolls or 24 if you're using the smaller sized wrappers.
Provided by Sackville
Categories Vegetable
Time 40m
Yield 12-24 spring rolls
Number Of Ingredients 15
Steps:
- Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
- Drain, rinse in cold water and drain again.
- Cut into 2-inch lengths.
- Heat the peanut oil in a wok over high heat.
- Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
- Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
- Stir in the rice noodles.
- Arrange the wrappers on the counter, pointing diagonally.
- Spoon a bit of the filling onto the bottom corner of the wrapper.
- Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
- Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
- Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
- You may want to flip the spring rolls halfway through baking.
- You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.
Nutrition Facts : Calories 84.6, Fat 2.7, SaturatedFat 0.5, Cholesterol 1.4, Sodium 179.9, Carbohydrate 12.7, Fiber 0.7, Sugar 0.6, Protein 2
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- Heat oil in a large frying pan over medium-high heat for 2 minutes. Add ginger, garlic and mushrooms. Stir well for about 1 minute until fragrant. Add cabbage, carrots and green onions. Increase the heat to high and stir fry for about 2 minutes.
- Place one spring roll wrapper diagonally (diamond shape) on a dry, clean flat surface. Keep the rest of the wrappers inside the package to prevent them from drying out.
- Add cooking oil into a medium sized pot and heat over high heat for 3 minutes, or until the oil starts shimmering and sizzling. The oil should be about 1/2-inch deep to just submerge the spring rolls.
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