Best Savory Asparagus Spring Rolls Recipes

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.

SAVORY CREPE ROLLUPS

Steps:

• Lay crepe flat on a clean work surface. In a bowl, stir together cream cheese, lemon zest, and juice; season with salt and pepper. Spread evenly to edges of crepe. Cut crepe in half.
• Blanch asparagus in generously salted boiling water until crisp tender, 2 to 3 minutes. Transfer to an ice water bath until cold; drain and pat dry. Top each crepe half with 2 slices prosciutto and 2 blanched asparagus spears, laying them parallel to long, cut side of crepe, leaving a 1/2-inch border at cut edges.
• Starting at rounded ends, tightly roll each half to enclose filling, gently pressing long, cut end to adhere. To serve, trim ends and cut crosswise into approximate 1-inch pieces of "sushi."
• For salmon variation, sprinkle chopped scallions over cream cheese, replace prosciutto with smoked salmon, and omit asparagus.

SPRING ASPARAGUS TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
• Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.
• Serve with lightly dressed greens.

SPRING ASPARAGUS

Steps:

• In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

GARLIC LAMB AND VEGETABLE SPRING ROLLS

Steps:

• Garlic Lamb: Combine the sugar, soy, garlic, cornstarch, and orange zest in a large bowl. Add the lamb and mix well. Cover and refrigerate for at least 1 to 2 hours.
• Heat a wok over high heat. When the wok is hot, add 2 tablespoons of the peanut oil and heat until just smoking. Add the ginger, garlic, green onions, and red pepper flakes and stir-fry until fragrant, around 30 seconds.
• Add the lamb and stir-fry until well browned, about 5 minutes. Deglaze with the rice wine and bring to a simmer. Stir in the cornstarch mixture and bring to a simmer to thicken. Remove from the heat and set aside to cool.
• Drain the rice noodles and roughly chop. Set aside. Wipe out the wok and heat over high heat. Add the remaining 2 tablespoons peanut oil and heat until just smoking. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until the vegetables just begin to soften, but still have some crunch, about 3 minutes. Season with salt and pepper, to taste. Remove the heat and cool.
• Combine the cooled vegetables, cooled lamb, reserved noodles, basil, sesame oil, and soy sauce and mix well.
• Place 1 egg roll wrapper on a flat surface in front of you with 1 point facing you so the wrapper is in a diamond shape. Make sure the unused wrappers are covered with a damp cloth. Brush all of the edges with egg wash. Place 1 to 2 tablespoons of the filling about 1/3 of the way up the wrapper. Fold the point over the filling. Fold in the sides and then roll up. Press to seal. Repeat with the remaining ingredients. If you are going to hold these for a while before frying, dust with cornstarch so they don't get soggy.
• Preheat 3 inches of peanut oil in a deep pot to 360 degrees F. Fry the egg rolls, a few at a time, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels. Serve whole or cut in half diagonally. If you want the halved rolls to stand up, Cut a small piece off either end with a serrated knife to make a flat surface. Serve with Sweet Chili Scallion Dipping sauce.
• Combine all the ingredients.