Ww 3 Points Vegetarian Spring Rolls Food

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VEGGIE SPRING ROLLS



Veggie Spring Rolls image

Make and share this Veggie Spring Rolls recipe from Food.com.

Provided by Carianne

Categories     Asian

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup shredded daikon radishes or 1/2 cup radish
2 green onions, sliced thin
2 tablespoons rice vinegar
1 teaspoon Splenda sugar substitute
1 small fresh jalapenos or 1 small serrano chili, seeded and finely chopped
1/2 teaspoon toasted sesame oil
1/2 cup shredded carrot
1/2 cup short thin strips cucumber
2 tablespoons snipped fresh cilantro
1 tablespoon reduced sodium soy sauce
6 rice paper sheets (8.5 inch diameter)
1 1/2 cups bean sprouts
cilantro (to garnish)
shredded carrot (to garnish)

Steps:

  • Combine first 6 ingredients oin one bowl, and the next four in another bowl.
  • Cover each and refrigerate beteen 2- 24 hours.
  • Stir once and drain.
  • Pour 1 cup warm water into a pie plate.
  • Carefully dip rice papers into water, one at a time.
  • Place papers one at a time on clean kitchen towels (not touching).
  • Let soften until pliable.
  • Place 1/4 cup bean sprouts on each rice paper near the edge.
  • Place one rounded tablespoon of each vegetable mixture on the sprouts.
  • Fold in the ends, and tightly roll the rice paper.
  • Place seam side down on a plate.
  • Cover with a damp towel, and repeat until done.
  • Cover and refrigerate for up to 2 hours.
  • Cut each roll in half diagonally to make 12 pieces.
  • Garnish with carrot and cilantro.

Nutrition Facts : Calories 10, Fat 0.2, Sodium 49, Carbohydrate 1.8, Fiber 0.5, Sugar 1, Protein 0.6

VEGETARIAN SPRING ROLLS



Vegetarian Spring Rolls image

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

1 ounce fine cellophane noodle
2 tablespoons peanut oil
2 garlic cloves, crushed
1/2 teaspoon fresh ginger, grated
2 scallions, finely chopped
1/2 cup bean sprouts
1/2 cup green cabbage, shredded
1 small carrot, peeled and finely shredded
1/2 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint
24 spring roll wrappers

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

VEGETARIAN SPRING ROLLS



Vegetarian Spring Rolls image

Make and share this Vegetarian Spring Rolls recipe from Food.com.

Provided by Busy Student

Categories     Thai

Time 45m

Yield 8 serving(s)

Number Of Ingredients 18

1/4 cup lime juice
3 tablespoons sugar
2 tablespoons cilantro, chopped
2 teaspoons Thai fish sauce (nam pla)
1 teaspoon ginger, peeled and minced
1 garlic clove, minced
1 teaspoon sesame oil (dark)
1 pinch crushed red pepper flakes
1 teaspoon canola oil
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
1/2 lb savoy cabbage, shredded
1 onion, sliced
1 tablespoon reduced sodium soy sauce
2 ounces rice noodles
1/2 cup carrot, grated
2 teaspoons sesame oil (dark)
16 rice paper, wrappers (6-inch round)

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.

Nutrition Facts : Calories 86, Fat 2.4, SaturatedFat 0.3, Sodium 211.9, Carbohydrate 15.7, Fiber 1.6, Sugar 6.6, Protein 1.3

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