Veggie Spring Rolls Recipe Baked Chinese Vegetable Spring Roll Food

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.

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:

• 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.

BAKED SPRING ROLLS

Steps:

• Prepare the cabbage and carrots and set them aside.
• Fry the meat until just done with the ginger, salt and sesame oil.
• Lift from the pan and put in a large bowl.
• Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
• Mix with the meat.
• Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
• Fold in the side corners, then roll up to make a neat tube.
• Repeat 19 more times.
• Lay the finished spring rolls on a lightly oiled cookie tray.
• Bake at 350°F for about 30 minutes, until golden brown.
• Serve hot with plum sauce.