Best Asian Cabbage Slaw In Spring Roll Wrappers Recipes
CABBAGE SPRING ROLLS
A vegetarian recipe for spring rolls that will satisfy any craving for Chinese! While this recipe requires some advanced preparation, it does make a number of servings which can then be frozen and prepared at a later date.
Provided by Lizz Clements
Categories Greens
Time 45m
Yield 20 rolls, 20 serving(s)
Number Of Ingredients 11
Steps:
- Heat the 1 T of oil in a large pot. Add the garlic, onions, and carrots and cook for five minutes on medium heat. Add the cabbage, spices, and stir-fry sauce. Cook until cabbage is reduced and limp, approximately 10 to 15 minutes. Add the rice wine and cook until no longer sizzling, just a few minutes. Allow to cool partially before stuffing spring rolls.
- The dough for spring rolls is different than the dough for egg rolls. I had to find spring roll wrappers at an Asian grocery store. They are vegan (which makes this recipe vegan!) but if you can't find any and don't worry about consuming eggs, egg roll wrappers will work as well.
- Stuff the rolls according to the directions on the package, or by following these simple instructions; place a single wrapper on a flat surface so that a corner is facing you. Place 2 to 3 tablespoons of filling below the wrapper's midsection. Fold the bottom corner up so that it just encases the filling. Fold the sides in so the wrapper covers the filling and resembles an envelope with a long top. Press gently as you roll the filling upward, encasing it in the remaining dough.
- If your dough doesn't stick, fill a small bowl with water and use it to lightly wet the dough as you fold during each step.
- Deep fry three rolls at a time in a "Fry Daddy" deep fryer or pan fry in a non-stick pan in one half inch of oil, turning to cook thoroughly. Remove from oil while using either method when the dough has browned evenly but is still light in color. The dough will continue to brown once removed from heat.
- Serve and enjoy!
- NOTE: To freeze, place fresh, uncooked spring rolls in a plastic container, separating each roll with wax or parchment paper. You can do this by layering them or by wrapping them. If they touch, the dough will freeze together and ruin your rolls. Once frozen, you can transfer them to a smaller container without the paper. Thaw for several minutes prior to frying.
Nutrition Facts : Calories 47.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.7, Sodium 81.8, Carbohydrate 8.3, Fiber 1.4, Sugar 2, Protein 1.6
ASIAN CABBAGE SLAW
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.
Nutrition Facts : Calories 116 g, Fat 4 g, Fiber 5 g, Protein 3 g
ASIAN CABBAGE SLAW
Never one to stick to tradition, I experimented with a recipe I had for Asian cabbage slaw by adding fruit and nuts. I hope you like it as much as I do! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 132 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ASIAN SPRING ROLLS
This spring roll recipe takes some time to prepare but it's well worth it! The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. -Nirvana Harris, Mundelein, Illinois
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 spring rolls (1 cup sauce).
Number Of Ingredients 19
Steps:
- In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.
Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 571mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
ASIAN CABBAGE SLAW
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the cabbage in a large bowl. Toss with the scallions and ginger.
- Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
- Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
- Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.
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Ingredients
For the Asian Cabbage Slaw:
- 4 cups thinly shredded green cabbage
- 2 cups thinly shredded purple cabbage
- 1 cup shredded carrot
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, chopped
- 1 red chili, seeded and thinly sliced
For the Spring Roll Wrappers:
- 10 Spring roll wrappers, thawed
- 1 egg, beaten
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
Preparation
For the Asian Cabbage Slaw:
- In a large bowl, mix together the green cabbage, purple cabbage, carrot, green onions, cilantro, peanuts, and chili.
- Toss the mixture until everything is evenly distributed.
- Set the slaw aside.
For the Spring Roll Wrappers:
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- Lay out one spring roll wrapper with the corners facing upwards, downwards, and to the sides.
- Place a heaping tablespoon of the Asian cabbage slaw in the center of the wrapper.
- Bring the bottom corner of the wrapper up over the filling and tuck it under the filling.
- Roll up the wrapper halfway, then fold in the sides to create a neat package.
- Brush the top corner of the wrapper with the beaten egg and continue rolling until the entire wrapper is sealed.
- Repeat with the remaining spring roll wrappers and filling.
- Place the spring rolls on the prepared baking sheet.
- Bake for 20 minutes or until the wrappers are golden brown and crispy.
For the Dipping Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes until the honey has dissolved.
- Transfer the dipping sauce to a small serving bowl.
- Serve the spring rolls with the dipping sauce.