Best Spicy Spring Rolls Recipes

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SPICY CRAB SPRING ROLLS



Spicy Crab Spring Rolls image

This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.

Provided by Christy Blaker

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 4

Number Of Ingredients 8

¾ cup imitation crabmeat
1 ½ tablespoons mayonnaise
1 teaspoon sriracha sauce, or to taste
4 rice paper wrappers
⅓ English cucumber, cut into matchsticks
1 carrot, cut into matchsticks
½ ripe avocado, sliced lengthwise into 8 pieces
1 green onion, cut into matchsticks

Steps:

  • Shred crabmeat using 2 forks or in a food processor.
  • Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
  • Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
  • Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g

HERB SALAD SPRING ROLLS WITH SPICY PEANUT SAUCE



Herb Salad Spring Rolls with Spicy Peanut Sauce image

Categories     Leafy Green     Herb     Pasta     Appetizer     No-Cook     Vegetarian     Mint     Basil     Peanut     Spring     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a first course

Number Of Ingredients 12

a 1.8- to 2-ounce package bean-thread (cellophane) noodles
1 1/2 tablespoons rice vinegar
2 large Boston lettuce leaves, washed well and spun dry
eight 8-inch rounds rice paper plus additional in case some tear
2 tablespoons roasted peanuts, crushed
1 scallion, cut into 2-inch julienne strips
1/4 cup finely shredded carrot
1/3 cup thinly sliced cabbage
1/4 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/4 cup fresh mint leaves, washed well and spun dry
1/4 cup fresh coriander leaves, washed well and spun dry
Accompaniment: Spicy Peanut Sauce

Steps:

  • In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.
  • Cut out and discard ribs from lettuce leaves, halving each leaf.
  • In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
  • Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge. Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce. Top noodles with one fourth each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
  • Spread remaining soaked rice paper round on paper towel and blot with another paper towel. Wrap rice paper around spring roll in same manner. (Double wrapping covers any tears and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make 3 more rolls with remaining ingredients in same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.
  • Discard paper towels. Halve rolls diagonally and serve with peanut sauce.

SHRIMP SPRING ROLLS WITH SPICY APRICOT MUSTARD DIP



Shrimp Spring Rolls with Spicy Apricot Mustard Dip image

Provided by Sandra Lee

Time 40m

Yield 4 servings or 8 rolls

Number Of Ingredients 9

1 cup chopped cooked shrimp
2 cups broccoli slaw
2 tablespoons prepared sesame-ginger marinade
1 (4.7-ounce) package spring roll wrappers
Canola or vegetable oil, for deep frying
1 tablespoon sesame-ginger marinade
1/2 cup apricot preserves
1/4 cup spicy brown mustard
1/2 teaspoon hot sauce

Steps:

  • For the dip: In a small bowl, stir together the marinade, preserves, mustard and hot sauce.
  • For the spring rolls: In a bowl, mix together the shrimp, slaw and marinade. Place a spring roll wrapper on your work surface with 1 of the corners facing you so it looks like a diamond. (Keep the spring roll wrappers covered with a damp towel so they don't dry out). Place 2 tablespoons filling on the lower third of the wrapper. Spread the filling out in a line from side to side. Roll the bottom corner up over the filling, and then fold in the sides. Moisten the top corner with some water, using your finger or a brush, and roll the filling over it so it sticks to itself and forms a seal. Place seam-side down on a plate and keep covered with a damp towel while you make the remaining rolls.
  • When you are ready to cook, fill a large, heavy-bottomed pot with enough oil to come up about 3 inches from the bottom. Place over medium-high heat and bring to 360 degrees F. Add the spring rolls, a few at a time, and cook until they are golden brown, 2 to 3 minutes. Drain on paper towels and keep warm while you fry the rest. Serve with the spicy apricot mustard dip.

SPICY SPRING ROLLS



Spicy Spring Rolls image

Provided by Food Network

Categories     appetizer

Yield 12 rolls

Number Of Ingredients 17

3 tablespoons chopped ginger
2 tablespoons chopped garlic
3 tablespoons chopped green onion
1 tablespoon hot bean paste or red chili paste
1 tablespoon vegetable oil
1 cup fresh bean sprouts
1 cup grated carrot
1 cup finely sliced savoy cabbage
1 red pepper, julienned
5 shiitake mushrooms, julienned
3 tablespoons mirin (Japanese rice wine)
1 tablespoon hoisin sauce
1/4 cup soy sauce
12 spring roll wrappers
1 cup peeled, grated cucumber
3 tablespoons chopped cilantro
Oil, for frying

Steps:

  • In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
  • Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

CRISPY SPRING ROLLS WITH SPICY TOFU, VEGETABLES, AND TOASTED NUTS



Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts image

Spring rolls, made with moistened rice paper wrappers, are surprisingly easy to assemble -- and are ideal for a buffet or light lunch. These rolls are broiled until they are lightly browned and crispy.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12 rolls

Number Of Ingredients 14

2 tablespoons canola oil
2 teaspoons minced ginger
2 cloves of garlic, minced
1 cup oyster mushrooms, finely chopped
1 package (8 ounces) flavored baked tofu, cut into 1/2-inch cubes
1/2 cup finely diced carrot
1/2 cup water chestnuts, finely diced
2 tablespoons tamari sauce
1/2 cup toasted peanuts or walnuts, coarsely chopped
1 teaspoon sesame oil
2 green onions, minced
12 eight-inch round dried rice-paper wrappers
1 head Boston or Bibb lettuce, leaves separated and washed
Lime and Soy Dipping Sauce, for serving

Steps:

  • Heat a wok or medium saute pan over medium heat. Add the oil and swirl to coat. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the mushrooms and tofu and stir-fry for 2 minutes. Add carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
  • Add tamari sauce. Cook, stirring occasionally, until vegetables are heated through, about 2 minutes. Stir in nuts, sesame oil, and green onions and toss to combine. Remove from heat.
  • Fill a bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Then carefully transfer it to a dry work surface.
  • Arrange 2 to 3 tablespoons of the spring roll filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
  • Coat a large baking sheet with a cooking oil such as canola. Use just enough to keep the rolls from sticking. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with cooking oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes, checking frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in a lettuce leaf, with Lime and Soy Dipping Sauce.

Nutrition Facts : Calories 168 g, Fat 8 g, Fiber 2 g, Protein 8 g

CRISPY SPRING ROLLS WITH SPICY TOFU, VEGETABLES, AND TOASTED NUTS



Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts image

Provided by Ying Chang Compestine

Categories     Nut     Broil     Vegetarian     Kid-Friendly     Dinner     Lunar New Year     Tofu     Carrot     Lettuce     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Kosher     Small Plates

Yield Makes 12 spring rolls

Number Of Ingredients 14

2 tablespoons olive oil or canola oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
One 8-ounce package Thai- or teriyaki-flavored tofu, cut into 1/2-inch cubes
1 cup (about 3 ounces) finely chopped fresh oyster mushrooms
1/2 cup finely diced carrot
1/2 cup finely diced water chestnuts
2 tablespoons tamari sauce
3/4 cup toasted peanuts or walnuts , coarsely chopped, 1/4 cup reserved for garnish
2 green onions, minced
1 teaspoon sesame oil
Twelve 8-inch round dried rice paper wrappers (see note)
1 head Boston or Bibb lettuce, leaves washed and separated
Lime-Soy-Ginger Sauce , for serving

Steps:

  • 1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
  • 2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
  • 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.
  • 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
  • 5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
  • 6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
  • 7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.

SPRING ROLLS, SWEET AND SPICY



Spring Rolls, Sweet and Spicy image

With the inclusion of fiery Japanese wasabi for spicy and coconut for sweet, these are something else again! Recipe found in Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

Provided by Sydney Mike

Categories     Lunch/Snacks

Time 25m

Yield 6 Spring Rolls, 3 serving(s)

Number Of Ingredients 12

6 round rice paper sheets (each 8 inches in diameter)
2 teaspoons fresh ginger, grated
1 -2 teaspoon wasabi paste
1 teaspoon lime juice
1/3 cup light mayonnaise or 1/3 cup salad dressing
2 cups broccoli, shredded or 2 cups broccoli slaw mix
5 1/4 ounces extra firm tofu, drained, chopped (about 1 cup)
1/4 cup flaked coconut
6 leaves romaine lettuce
2 tablespoons soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes

Steps:

  • FOR SPRING ROLLS ~ Carefully dip each rice paper quickly in water & place between paper towels or clean cotton dish towels, then set aside for 10 minutes.
  • Meanwhile, in a small bowl combine ginger, wasabi paste & lime juice, then stir in mayonnaise dressing.
  • In a large bowl toss together shredded broccoli, tofu & coconut.
  • Add ginger mixture & toss to coat.
  • Line each rice paper with a lettuce leaf.
  • Spoon broccoli mixture over lettuce, then wrap rice paper around broccoli mixture.
  • FOR DIPPING SAUCE ~ Stir together the 3 sauce ingredients.
  • Serve spring rolls with sauce on the side.

Nutrition Facts : Calories 190.3, Fat 13.1, SaturatedFat 3.7, Cholesterol 9.3, Sodium 930.3, Carbohydrate 13.2, Fiber 3.2, Sugar 5.7, Protein 7.7

CHEESY SPINACH AND POTATO SPRING ROLLS WITH SPICY YOGURT #RSC



Cheesy Spinach and Potato Spring Rolls With Spicy Yogurt #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. These is a nice twist on traditional spring roll. They are crispy, even though they are baked not fried. Hidden Valley ranch seasoning mix is in the filling and the dipping sauce/ Enjoy!

Provided by May I Have That Rec

Categories     Spinach

Time 45m

Yield 16 Spring rolls, 4 serving(s)

Number Of Ingredients 18

1 tablespoon extra virgin olive oil
1 cup frozen spinach, thawed
1/2 cup frozen corn, thawed
1 1/2 cups potato flakes (plain instant mashed potatoes)
1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix, divided in two
1/8 teaspoon salt
1 3/4 cups hot water
1/2 cup crumbled feta cheese
1/2 cup shredded cheddar cheese
1 large egg, lightly beaten
6 tablespoons butter, melted
16 spring roll wrappers (thin)
1 cup 2% low-fat Greek yogurt
2 tablespoons fresh lemon juice
1/2 tablespoon chili sauce, use less if you like it less spicy (Sriracha)
2 tablespoons honey
1/4 teaspoon salt
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 400°F Line a large cookie sheet with parchment paper.
  • In a small non stick pan, sauté thawed spinach in olive oil for 3-4 minutes, until dry. Add corn, cook for one more minute and set aside.
  • In a large bowl, combine potato flakes, ½ pack of Hidden Valley Ranch Seasoning Mix and salt. Slowly add hot water, stirring constantly until smooth and creamy. Add spinach and corn mixture, feta and shredded cheddar cheese and beaten egg. Mix until all the ingredients are well combined.
  • To make the spring rolls, brush both sides of each spring roll wrapper with melted butter. Add about 1 ½ tablespoons of filling, 2-3 inches from the bottom corner of the wrapper. Carefully fold the corner over the filling, fold the sides over and roll the wrapper until it meets the opposite corner.
  • Place the spring rolls on a baking sheet lined with parchment paper.
  • Bake at 400F for about 20 minutes until golden brown.
  • In the meantime, prepare the dipping sauce.
  • In a small bowl mix lemon juice and honey until well combined.
  • In a medium bowl, whisk together Greek yogurt, ½ pack Hidden Valley Ranch Seasoning Mix, Sriracha, honey lemon mixture and salt.
  • Add chopped chives and mix well.

SPICY SPRING ROLLS



Spicy Spring Rolls image

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

Provided by Yorky1000

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

750 g potatoes
4 tablespoons vegetable oil
1 medium size onion, finely chopped
175 g peas, shelled
1 tablespoon ginger, finely grated
3 fresh red chilies, finely chopped
3 tablespoons coriander leaves, finely chopped
3 tablespoons water
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground roasted cumin seeds
1/2 teaspoon chili powder
2 tablespoons lemon juice
phyllo pastry
vegetable oil (for deep frying)

Steps:

  • Scrub and boil the potatoes. Let them cool and cut them into 5 mm dice.
  • Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies and water.
  • Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder, fresh coriander and lemon juice.
  • Cook slowly for 5 minutes. Leave to cool.
  • Make spring rolls with the above filling in Phyllo pastry (should make about 25).
  • Deep fry.
  • Eat hot or cold.

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