Vegetarian Spring Rolls Food

VEGETARIAN SPRING ROLLS

Steps:

• Soak the cellophane noodles in warm water for 20 minutes. Drain the noodles and cut into pieces about 3 inches long.
• To make the filling, in a large skillet or saute pan over medium-high heat, warm the oil until shimmering. Add the garlic and cook until light brown. Add the carrots and celery and cook until the vegetables are soft, about 3 minutes. Add the shiitake and tree ear mushrooms and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes.
• Add the salt, pepper, and sugar, and stir until combined. Add the bean sprouts and stir for about 1 to 2 minutes. Add the cellophane noodles and stir for another minute. Add the fried tofu, stirring gently to combine. Transfer the filling to a colander and set aside until the mixture is well drained.
• Fill a large bowl with very warm water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Spread about 1/3 cup of the filling over the bottom third of the rice paper. Spread about 1/4 cup of the vermicelli over the filling, and top with a few mint leaves. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end to form a tight cylinder. Repeat with the remaining rice paper and filling.
• The rolls can be made up to 2 hours in advance. Cover the rolls with a damp towel until ready to serve. Just before serving, cut each roll crosswise into three or four pieces and serve with the peanut sauce.

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES

Steps:

• Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
• Combine all ingredients in a small bowl.
• Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

VEGETARIAN SPRING ROLLS RECIPE

Steps:

• 1. Soak the shiitake mushrooms in hot water for about 10 minutes. Drain. Discard the woody stems and thinly slice the caps. In a separate bowl, soak the noodles in warm water for 10 minutes. Drain and cut into shorter segments. 2. Heat the peanut oil in a wok over medium heat, add the garlic and toss until aromatic. Add the carrot and stir-fry for 1 to 2 minutes. Add the noodles, shiitake mushrooms, bean sprouts and spring onion, toss for another minute, then stir in the oyster sauce, soy sauce and sugar. Remove from the heat and allow to cool. 3. Make a paste by adding 2 tablespoons of boiling water to the cornflour. Mix well. 4. Put one spring roll wrapper on a board with a corner pointing towards you. Put 1 tablespoon of filling in the centre and firmly roll, tucking in the sides. As you near the final corner, dab with a little of the cornflour paste to enclose the filling. Repeat to make 24 spring rolls. Cover the remaining wrappers and completed spring rolls with a damp tea towel to prevent them drying out. 5. Fill a wok one third full of oil and heat to 190C, or until a cube of bread dropped in the oil browns in 10 seconds. Add the spring rolls in batches and cook for 30 to 60 seconds, or until crisp and golden brown. Drain on crumpled paper towels. Serve hot with your choice of dipping sauce.

VEGETARIAN SPRING ROLLS

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.

VEGETABLE SPRING ROLLS RECIPE

Steps:

• Heat 2 tbsp oil in a pan and add garlic followed by the veggies (except the spring onion greens).
• Tip in white pepper, vinegar, soy sauce, hot chilli sauce, salt and the single teaspoonful of cornflour. Toss the vegetables on high heat for 2 minutes. Once the veggie mixture is ready, let it cool down completely. Mix in the spring onion greens set aside earlier.
• Now, assemble the spring rolls. Carefully peel off one wrapper and place a spoonful of filling on a sheet. Roll up halfway, then fold the sides and continue rolling. Seal the roll with the cornflour dissolved in water: take some of the sludge on your finger, apply on the edges of the open side and close the flap tightly. Once all the rolls are assembled, they are ready for frying.
• Heat oil in a wok (there should be enough to cover the rolls completely) to medium high. Drop the rolls one by one in the hot oil and fry until they turn golden brown. Turn them once or twice while they are frying.
• Take the rolls out on absorbent kitchen paper and serve hot with any sauce of your choice or ketchup.

VEGETARIAN FRESH SPRING ROLLS

Steps:

• In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
• Let marinate at room temp for 10 minutes, stirring frequently.
• Meanwhile, place the noodles in a medium bowl.
• Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
• Drain well and snip into 2-inch pieces.
• Set aside.
• Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
• Sprinkle with basil/mint leaves.
• Fold the bottom edge over the filling; fold in both sides and roll up tightly.
• Press to seal.
• Place on a plate seam side down; cover with plastic wrap.
• Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
• Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
• In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
• Serve as a dipping sauce with the spring rolls.
• NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
• Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
• Remove and let drain on a clean dish towel.
• Do not stack the rice papers; they will stick together.

CHINESE VEGETABLE SPRING ROLLS

Steps:

• Gather the ingredients.
• About 30 minutes before assembling the filling, rinse and drain the mung bean sprouts to give them time to dry thoroughly.
• Soak the mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and slice thinly.
• Squeeze any excess water out of the mushrooms and slice thinly.
• Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
• In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce, and sugar. Set aside.
• Heat 2 tablespoons oil in a frying pan , swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms, followed by the bamboo shoots, bell pepper, mung bean sprouts, and grated carrot.
• Stir in the sauce ingredients. Taste and season with salt and freshly ground pepper if desired. Remove from the heat and cool.
• To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with lightly beaten egg or water.
• Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.
• Lift the bottom corner of the wrapper and tuck it in under the filling.
• Fold over the left and right sides of the spring roll wrapper.
• Continue rolling up the wrapper.
• When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
• Heat a few inches of oil for deep frying to 360 F over medium high heat in a heavy-bottomed pot or wok. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).
• Remove and drain on paper towels. Serve with plum sauce , hot mustard , or sweet-and-sour sauce .

VEGETARIAN SPRING ROLLS

Steps:

• Whisk together ingredients for dipping sauce and set aside.
• In large skillet over medium heat, swirl canola oil and add garlic and ginger. Cook, while stirring, for 1 minute. Add cabbage, inion, and soy sauce and increase heat slightly. Cook until vegetables are tender, stirring occasionally, about 15 minutes. Transfer mixture to separate bowl.
• Place rice noodles in large bowl and add enough hot water to cover, allow the noodles to sit until soft, about 10 minues. Drain and rinse with cold water and drain again. Cut noodles into 2 inch segments and transfer to cabbage mixture.
• Add carrot and seasme oil and toss to coat.
• Assemble the rolls by dipping one end of the wrapper in a bowl of warm water. Add 2 tablespoons of mixture to middle of wrapper and fold in sides. Roll up wrapper to enclose filling.
• Makes 16 rolls.

VEGETARIAN SPRING ROLLS

Steps:

• Place sugar and vinegar in sauce pan with 2 tbsp water.
• Heat until sugar dissolves and boil until it forms a light syrup.
• Take off the heat and add the chilies. Allow to cool.
• Soak the noodles according to package instructions. Rinse and drain. Using scissors, snip them into 2-inch pieces.
• Heat a wok (or large, deep pan) until hot. Add 1 tbsp oil. Add the ginger and scallions and stir-fry for 15 seconds. Add the carrots and snow peas and stir-fry for 2 to 3 minutes. Add the spinach, bean sprouts, cilantro, soy sauce and noodles and stir-fry the whole mixture for 1 minute. Set aside to cool.
• Place a wrapper on a work surface, like your counter or a large cutting board. Fill and fold* to encase filling-the size wonton wrapper you're using will determine how much filling to use, but try 1 or 2 tablespoon(s) at a time to start. Brush the edges with egg white to seal and place it seam-side down. Repeat until all the filling has been used.
• Add about 1/2 cup of oil to the wok or pan so it's about half-full, and then heat to 350°F. Fry the spring rolls in batches for 3 to 4 minutes until golden and crisp. (Mmmm) Drain them on paper towels. Serve hot with the dipping sauce.

VEGGIE SPRING ROLLS RECIPE (BAKED) | CHINESE VEGETABLE SPRING ROLL RECIPE

Steps:

• Transfer the rice noodles into a bowl, break them roughly into smaller pieces. Pour hot water over the rice noodles, and let it sit undisturbed for 4 minutes.
• In the meanwhile, start with the veggie filling. Heat corn oil in a skillet over medium heat.
• Add minced ginger and garlic, sauté until fragrant.
• Add the carrots, sauté for 30 seconds, add the remaining veggies, stir-fry for another minute.
• Add sprouts, drain the softened rice noodles and add it to the pan as well. Give everything a quick stir.
• Add light soy sauce, apple cider vinegar, Chinese 5 spice powder, pepper, and a little salt. Mix it well, switch off the heat, and add in the scallion greens.
• Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F.
• How to wrap spring rolls- Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 tbsp of filling about 1 inch away from one corner of the sheet. Take that corner and tuck it tightly over the filling. Roll till you reach the center of the sheet. Then fold both the left and right corners towards the center and continue rolling. Once you reach the opposite corner of the roll, brush the edges of that corner with cornstarch paste and stick it to the roll, ensuring that it is sealed well.
• Prepare the rest of the spring rolls in the same way, while keeping them covered under a damp kitchen napkin as you prepare the remaining. Transfer the spring rolls to a tray greased with corn oil. Place the spring rolls, seam side down. Brush the top of the spring rolls with Mazola corn oil.
• Bake at 400 degrees F on the upper rack for 18-20 mins, flipping midway until both sides are golden brown.
• Transfer to the serving platter. Serve with sweet chilli sauce, szechuan sauce or any dipping sauce of your choice.

COLD VEGETARIAN SPRING ROLLS

Steps:

• Combine all dressing ingredients in a large bowl. Add all vegetables and the chopped cilantro. Toss thoroughly. Taste and adjust seasonings as needed. Let set 10-15 minutes for flavors to blend.
• Soak one rice paper at a time in water until softened. Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper.
• Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior to completing the wrap - they show through the rice paper and are very decorative. Place on a plate, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling.
• Serve with a sauce of your choice. Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce. I like the lighter combinations better with these rolls. Even commercial Chinese salad dressing works in a pinch.

VEGAN SPRING ROLLS

Steps:

• Heat extra virgin olive oil in a wok (1 tablespoon is enough), add the vegetables (the sliced garlic, julienned onion, carrots and cabbage, and soy sprouts) and the tamari sauce. Cook for about 5 minutes over medium-high heat.
• You can see how to make the vegan spring rolls in the sixth photo of this post. You only have to place wrapper like diamond, place 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, paint a little water along the edge and close it up.
• Heat plenty of extra virgin olive oil in the wok and when it's very hot, add the spring rolls and cook them for about 1 minute or until both sides are golden brown.

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.

VEGETABLE SPRING ROLLS

Steps:

• Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
• Mix the carrot, beans, beansprouts, spring onion, red pepper and sweet chilli sauce together in a bowl.
• Lay a piece of filo pastry on the work surface in a diamond shape. Brush with a little oil, then cover with another piece of pastry. Brush with more oil.
• Spoon one-quarter of the filling onto the corner nearest you. Fold this corner towards the centre and tuck it under the filling. Fold the two outside corners in towards the middle so it looks like an envelope. Brush with oil, then roll up the pastry to look like a sausage. Repeat with the remaining mixture and pastry.
• Bake in the oven for 15-20 minutes, or until crisp and golden-brown.

THAI VEGETARIAN SPRING ROLLS

Steps:

• Pound coriander root (if using), garlic and pepper together.
• Heat up wok, add a few drops of vegetable oil and add the prepared garlic paste. Stir until fragrant.
• Add minced chicken,bean thread noodle, cabbage, carrot, black fungus and mix. Season with light soy sauce, oyster sauce and sugar.
• Cook until cooked through. Remove from heat and set aside.
• One at a time, spray water over rice paper until it softens. Put the meat and vegetable filling in the middle and wrap the rice paper closed. Use egg white to seal the rice paper.
• Heat up oil in pan medium heat, when oil is hot, deep fry the spring roll till golden brown.

THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION)

Steps:

• Gather the ingredients.
• Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using), and brown sugar.
• Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
• Then form the rolls.
• Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging 1 wrapper into the water. It should soften after 30 seconds.
• Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
• Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
• Fold the sides of the wrapper over the ingredients, then bring up the bottom.
• Tuck the bottom around the ingredients and roll to the top of the wrapper.
• To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
• To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
• Eat with your fingers; keep lots of napkins nearby.
• Gather the ingredients.
• In a saucepan over medium heat, mix together water, tamarind paste, sugar, soy sauce, fish sauce, arrowroot powder dissolved in 3 tablespoons water, 1 clove minced garlic , and dried chile flakes, if desired.
• When near boiling, reduce heat to low, stirring until sauce thickens.
• Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chile flakes as desired.
• The sauce can be served warm or cold.

VEGETARIAN SPRING ROLLS

Steps:

• 1. Heat 1 tablespoon of the oil in a large skillet or wok over medium heat.
• 2. Add the onions, saute for 2 minutes. Add in garlic, ginger, carrots and mushrooms and saute for 3 minutes.
• 3. Add the cabbage, kale, scallions and salt and saute an additional 3 minutes.
• 4. In a small bowl, whisk together the soy sauce, rice vinegar and sesame oil, and add it to the skillet. Stir to coat the veggies well. Remove from the heat and allow to cool slightly.
• 5. Place one spring roll wrapper on a flat surface in front of you, with a corner facing you, so it makes a diamond shape.
• 6. Place 2 tablespoons of the filling in a line in middle of the wrapper.
• 7. Fold the corners toward the center on top of the filling and the bottom corner over the top of the filing. Brush a little water on the top corner and roll it up like a burrito.
• 8. Heat the remaining 3 tablespoons oil in the skillet or wok over medium heat.
• 9. Place a few spring rolls in the pan, making sure you have room to roll them. Cook them on each side for 2-5 minutes, until they are golden brown on each side. Each spring roll will take about 7-10 minutes to fully cook.