Best Spring Rolls With Spinach Mushrooms Sesame Rice And Herbs Recipes

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CRISPY RICE PAPER SPRING ROLLS



Crispy Rice Paper Spring Rolls image

Let's make delicious and crispy spring rolls with rice paper! I am talking about these cute rice paper rolls that have a colorful, pre-cooked veggie filling (with carrots, purple cabbage, spring onion, bean sprouts in this recipe) and baked in the oven until crispy. If you add the shredded hoisin tofu as well, you have some truly yummy vegan spring rolls in your hands.

Provided by My Pure Plants

Categories     Appetizer     Snack

Time 40m

Number Of Ingredients 12

8 Rice paper sheets (-> guide to all types)
1 Tbsp Sesame oil
1 cup Cabbage (shredded)
1 Spring onion
½ Carrot
½ Bell Pepper
2 Tbsp Sprouts
1 Tbsp Soy sauce (-> 5 gluten-free soy sauce substitutes)
1 Tbsp Sesame oil
1+½ cup Firm tofu (shredded -> gluten-free tofu brands)
1 Tbsp Soy sauce (-> 5 gluten-free soy sauce substitutes)
2 Tbsp Hoisin sauce

Steps:

  • Wash, peel and shred carrots using a grater or cut them in julienne-style with a knife. Julienne means thin matchsticks, so cut them as thin as you can.
  • Wash and cut spring onion and bell pepper in julienne-style with a knife.
  • Take the outer leaves of the purple cabbage. Shred them using a grater with large holes or cut them into shreds with a knife.
  • Wash bean sprouts if you bought them unwashed.
  • Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
  • Add all cut veggies (spring onion, carrot, bell pepper and purple cabbage). Stir and cook them for 1-2 minutes.
  • Add bean sprouts and soy sauce. Stir and cook for another 1-2 minutes.
  • The filling is ready when the veggies have softened but they are still a bit crunchy. You don't want them too soft and mushy.
  • Use a firm tofu and press it. We use our trusted TofuBud for it, but you can choose any DIY method or tofu press. Pet it dry with a paper towel.
  • Use a grater with large holes and grate the firm tofu. (We used ⅓ of a tofu block to make 8 spring rolls.)
  • Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
  • Add shredded tofu and soy sauce. Stir and cook for 1-2 minutes.
  • Add hoisin sauce. Stir and cook for another 2-3 minutes until the tofu gets dark brown.
  • Gently submerge the rice paper. (See NOTES on how to know the duration.)
  • Once submerged, transfer it to a dry and smooth surface.
  • I place the filling in the middle around the lower third of the rice paper. If you have a standard size rice paper (approx. 20-22 cm /8-9 inches), you can fit 2-3 Tbsp of filling, which would make an approx. 10 cm (4-inch) long spring roll.
  • First fold the sides gently but tight towards the middle.
  • Take the bottom seam and fold it upwards gently, but tight.
  • Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
  • Roll it all the way up, but use your fingers to keep the filling tucked tightly.
  • Place your finished spring roll on a parchment paper with the closing seam on the bottom.
  • Pre-heat the oven to 395 Fahrenheit (200 degrees Celsius). Place the rolls on a baking sheet with parchment paper or a non-stick baking mat. Spray it with a bit of oil. Don't brush them as you might end up adding too much. Bake them for 10-15 minutes. The rice paper will not change color really, so don't wait for them to be golden brown. I usually flip them after 10 minutes to make sure that they are crispy all around.
  • We recommend placing the finished spring rolls in the fridge to get rid of any moisture. Make sure they don't touch and cover them with a saran wrap. Deep fry in enough oil for a couple of minutes until crispy.
  • Spray a bit of oil on the bottom of the air fryer. Air fry them for 380 Fahrenheit for approx 10 minutes. Definitely check at the 10 minute mark.

Nutrition Facts : ServingSize 1 roll, Calories 144 kcal, Carbohydrate 16 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 431 mg, Fiber 1 g, Sugar 2 g

FRESH SPRING ROLLS



Fresh Spring Rolls image

These Fresh Spring Rolls are even better than you'd find at a restaurant, and they're easy to make and healthy!

Provided by Lauren Allen

Categories     Appetizer     Main Course     Side Dish

Time 40m

Number Of Ingredients 13

1 package spring roll rice wrappers (, found in the Asian foods section at the grocery store)
1 package vermicelli rice noodles (, found in the Asian foods section at the grocery store)
2 mangos (, peeled and sliced into thin strips)
1 large carrot (, peeled and shredded or sliced into thin strips)
1 large English cucumber (, peeled and thinly sliced)
1 pound small, cooked shrimp (, deveined, tails removed, or substitute chicken)
1 bunch fresh mint leaves
1 bunch fresh basil leaves
1 bunch fresh cilantro
3/4 cup sweet chili sauce
1/3 cup peanut butter (, smooth or crunchy)
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon hoisin sauce

Steps:

  • Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
  • Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
  • Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
  • (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
  • Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
  • Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

Nutrition Facts : Calories 80 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 36 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SPRING ROLLS WITH SPINACH, MUSHROOMS, SESAME, RICE AND HERBS



Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs image

I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 30m

Yield 8 spring rolls

Number Of Ingredients 14

1 3/4 cups cooked rice (brown, basmati or jasmine)
3 tablespoons rice vinegar
2 teaspoons soy sauce
1 pound baby spinach or 2 pounds bunch spinach, stemmed and washed
2 teaspoons black sesame seeds or lightly toasted regular hulled sesame seeds
1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels
2 tablespoons peanut sauce
2 large carrots (about 1 pound), peeled and grated
6 shiitake mushrooms, stems removed, thinly sliced
1/2 cup cilantro, coarsely chopped, plus additional sprigs
1/3 cup mint leaves, coarsely chopped, plus additional leaves
1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can't get the Thai variety)
Salt to taste
8 8 1/2-inch rice flour spring roll wrappers

Steps:

  • Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
  • Wash the spinach and steam 1 to 2 minutes, tossing halfway through. It should wilt but still have some texture. Rinse with cold water, squeeze dry and coarsely chop. Season with salt to taste
  • Spread each tofu domino with about 1/4 teaspoon peanut sauce
  • Place the shredded carrots, slivered mushrooms and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste
  • Fill a bowl with warm water and place a spring roll in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of rice, then a handful of spinach. Place 3 tofu dominoes down the length of the spinach. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams

SPRING ROLLS WITH SHRIMP, RED RICE AND HERBS



Spring Rolls With Shrimp, Red Rice and Herbs image

On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles, and the vegetables are seasoned. You can find red jasmine rice at Whole Foods, distributed by Alter Eco. Bhutanese rice or brown rice may be substituted if you can't find it

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 15m

Yield 8 spring rolls

Number Of Ingredients 13

1 3/4 cups cooked red jasmine rice
1/4 cup rice vinegar
2 teaspoons soy sauce
2 large carrots, peeled and grated
1 small red bell pepper, seeded and cut in thin julienne
2 teaspoons black sesame seeds or toasted regular sesame seeds
1/2 cup coarsely chopped cilantro, plus additional sprigs
1/3 cup mint leaves, coarsely chopped, plus additional leaves
1/4 cup Thai basil, coarsely chopped, plus additional leaves
Salt to taste
8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips)
12 large fully cooked shrimp, cut in half lengthwise
8 8 1/2-inch rice flour spring roll wrappers

Steps:

  • Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
  • Place the shredded carrots, peppers, sesame seeds and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste.
  • Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several whole mint, cilantro and basil leaves, vein side up, on the wrapper. Arrange 3 shrimp halves, cut side up, down the middle of the wrapper, leaving a 2-inch margin on the sides. Top with a handful of the carrot mixture, then with a handful of lettuce. Place a handful of rice over the lettuce. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 1 gram, Carbohydrate 59 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 2 grams, TransFat 0 grams

SPRING ROLLS WITH CARROTS, TURNIPS, RICE NOODLES AND HERBS



Spring Rolls With Carrots, Turnips, Rice Noodles and Herbs image

This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I've even used arugula from my garden, which is delicious

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 45m

Yield 8 spring rolls

Number Of Ingredients 12

2 ounces rice vermicelli (thin rice sticks)
1/4 cup rice vinegar
2 teaspoons soy sauce
2 large carrots, peeled and grated
2 medium turnips or 1/2 daikon radish, peeled and grated
6 shiitake mushrooms, stems removed, thinly sliced
1/2 cup cilantro, chopped, plus additional sprigs
1/3 cup mint leaves, coarsely chopped, plus additional leaves
1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can't get the Thai variety)
Salt to taste
8 inner romaine lettuce leaves, chopped
8 8 1/2-inch rice flour spring roll wrappers

Steps:

  • Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce
  • Place the shredded carrots and turnips, slivered mushrooms and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste
  • Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of lettuce, then a handful of noodles. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice, if desired

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 494 milligrams, Sugar 6 grams

SPRING ROLLS



Spring Rolls image

These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.

Provided by SALLYCOOKS

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h50m

Yield 20

Number Of Ingredients 16

2 ounces dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
2 ounces mushrooms, drained and chopped
¾ (4 ounce) can small shrimp, drained and chopped
1 pound lean ground pork
2 tablespoons vegetable oil
1 carrot, shredded
2 ounces crabmeat
3 ounces bean sprouts
2 pinches ground black pepper
1 tablespoon soy sauce
3 tablespoons fish sauce
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
1 quart oil for deep frying

Steps:

  • Soak the vermicelli 30 minutes in warm water; drain.
  • In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
  • One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
  • In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
  • Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 5.9 g, Cholesterol 62.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 268.4 mg, Sugar 0.9 g

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