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
VEGETARIAN SPRING ROLLS
Spring rolls, a popular street food in San Francisco chef Charles Phan's native Vietnam, are usually made with shrimp and pork. But in this vegetarian version, adapted from his book The Slanted Door: Modern Vietnamese Food, he uses shiitake mushrooms, tofu and cabbage "to mimic the flavor profile and texture of the shrimp and pork," he explains.
Provided by Food Network
Categories appetizer
Time 45m
Yield makes 10 rolls; serves 10 to 12
Number Of Ingredients 17
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.
WW 3 POINTS - VEGETARIAN SPRING ROLLS
Make and share this Ww 3 Points - Vegetarian Spring Rolls recipe from Food.com.
Provided by mariposa13
Categories Asian
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the dipping sauce, whisk all the ingredients together.
- To make the spring rolls, heat large nonstick skillet over med heat.
- Add canola oil, then add garlic and ginger.
- Cook, stirring until fragrant.
- Stir in cabbage, onion, and soy sauce.
- Increase heat to med-high.
- Cook, stirring occasionally, until vegetables are tender.
- Transfer cabbage mixture to medium bowl.
- Meanwhile, place rice noodles in large bowl and add enough hot water to cover.
- Let stand until soft, about 10 minute.
- Cut noodles into 2-inch lengths and stir into the cabbage mixture.
- Add carrot and sesame oil, toss to coat.
- To assemble: dip one rice paper in bowl of warm water and place on clean kitchen towel.
- Place 2 tbsp of vegetable mixture in center of wrapper.
- Fold in sides, and roll up to enclose the filling.
- Repeat process for all remaining rice papers.
- Transfer rolls to cutting board and slice in half. Serve with dipping sauce.
- 3 Points for 2 rolls with 1 tbsp dipping sauce.
Nutrition Facts : Calories 72.5, Fat 2.3, SaturatedFat 0.3, Sodium 210.8, Carbohydrate 12.7, Fiber 1.4, Sugar 6.5, Protein 1.2
VEGETARIAN SPRING ROLLS
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
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
HOMEMADE FLOUR TORTILLAS - 2 (OR 3) WW POINTS
*** Note: With the new PointsPlus WW system, these rate as a 3 pt. item.*** A great recipe for healthier flour tortillas. Fill these with beef, chicken, shrimp, and/or veggies. Use sour cream, salsa or guacamole to dip them in. These are also ideal for Recipe #367115 or Recipe #354841. Enjoy!
Provided by Nif_H
Categories Breads
Time 35m
Yield 6 tortillas, 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, shortening, baking powder, and salt in food processor. With the machine running, add the water through the feed tube; process just until a soft dough forms. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
- Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 1/2 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
- To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.
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- Heat oil in a large non-stick frying pan over medium-high heat. Add garlic, carrot, cabbage, shallot, mushroom and three-quarters of the ginger. Stir-fry for 4 minutes or until tender. Stir in 1 teaspoon of the soy sauce. Transfer to a bowl. Cover and allow to cool in fridge.
- Prepare noodles following packet instructions. Use kitchen scissors to cut into 5cm lengths. Add to vegetable mixture.
- Preheat oven to 200°C. Line a large baking tray with baking paper. Cover filo with a damp tea towel to prevent it from drying out. Working with 1 sheet at a time, fold filo in half crossways. Place a level one-quarter cupful of noodle mixture in the centre of the strip, leaving a 2cm border. Fold sides over noodle mixture and roll up to enclose. Repeat with remaining filo and noodle mixture to make 20 rolls. Place on prepared tray.
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- Heat the oil in a large nonstick frying pan over a medium-high heat. Add the garlic, carrots, cabbage, spring onions, mushrooms and ¾ of the ginger, and stir-fry for 4 minutes or until tender. Stir in 1 tsp of the soy sauce, then transfer to a bowl and put in the fridge to cool.
- Cook the noodles to pack instructions. Using kitchen scissors, cut them into 5cm lengths, then add to the cooled veg.
- To make a dipping sauce, combine the remaining soy sauce, the chopped chilli and 1 tbsp water in a small bowl.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking sheet with baking paper. Fold 1 filo sheet in half and cover the remaining sheets with a damp tea towel so they don’t dry out. Put 3 tbsp of the noodle mixture into the centre of the strip, leaving a 2cm border. Fold the sides of the filo over the noodle mixture, roll up to enclose, then put on the prepared baking sheet. Repeat with the remaining filo to make 20 rolls.
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