VEGETARIAN FRESH SPRING ROLLS
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
Provided by skat5762
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
- Drain well and snip into 2-inch pieces.
- Set aside.
- Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
- Sprinkle with basil/mint leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal.
- Place on a plate seam side down; cover with plastic wrap.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
- Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
- In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
- NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
- Remove and let drain on a clean dish towel.
- Do not stack the rice papers; they will stick together.
Nutrition Facts : Calories 175.6, Fat 8.6, SaturatedFat 1.3, Sodium 308.7, Carbohydrate 24, Fiber 1.8, Sugar 2.7, Protein 1
VEGETARIAN VIETNAMESE SPRING ROLLS
A refreshing fresh vegetarian spring roll... The hoisin sauce mix gives this recipe its special taste! Serve with hot red chile sauce, hoisin sauce mix, and chopped peanuts.
Provided by Wendy Likly-Welch
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Fill a shallow baking dish with hot water. Soak 1 rice paper in the hot water until softened, 5 to 10 seconds. Lay flat on a work surface. Place a thin layer of rice noodles, iceberg lettuce, bean sprouts, daikon, cabbage, carrots, cucumber, mizuna, and Thai basil near the top. Fold in sides and roll up rice paper to enclose the filling. Repeat with remaining rice wrappers.
- Mix hoisin sauce and applesauce together in a small bowl. Serve alongside rolls.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 97.2 g, Cholesterol 1.9 mg, Fat 3.4 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 0.6 g, Sodium 1189.1 mg, Sugar 26.1 g
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.
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
Make your own veggie spring rolls for a Chinese-inspired banquet. These are quick and easy to make, along with the spicy dipping sauce
Provided by Ailsa Brown
Categories Starter
Time 1h5m
Yield Makes 16-18
Number Of Ingredients 15
Steps:
- Soak the rice noodles in cold water for 15 mins until pliable, then drain. Meanwhile, combine the cabbage, carrots, bean sprouts and the whites of the spring onions in a large bowl. Heat the sesame oil in a large pan and tip in the cabbage mixture. Cook over a high heat for 1-2 mins until the cabbage has wilted slightly. Add the soy sauce and Shaoxing wine. Cook until reduced slightly and add the drained noodles, coriander, and green parts of the spring onion, tossing well to ensure everything is evenly covered. Transfer to a plate and spread out to cool slightly.
- Once the mixture has cooled slightly, arrange a spring roll wrapper on your worktop in a diamond shape. Place a heaped tablespoon onto the middle of the pastry in a sausage shape. Bring up the bottom corner of the pastry and fold over the top corner. Bring over the pastry from the left side over the top of the filling and roll into shape, making sure the ends stay tucked in. Seal the final corner with a little water.
- Heat the vegetable oil in a large, deep pan to 180C, ensuring the pan is no more than two-thirds full. Cook the spring rolls in batches for 4-5 mins until golden. If you don't have a thermometer, drop a pinch of spring roll wrapper into the oil - it will sizzle when ready. Transfer to a baking sheet and keep warm in a low oven while you continue to fry. Combine all the ingredients for the spicy dipping sauce in a small bowl, taste and add more chilli oil if you like. Serve the spring rolls with the spicy dipping sauce or some sweet chilli sauce.
Nutrition Facts : Calories 74 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.67 milligram of sodium
THAI VEGETARIAN SPRING ROLLS
A tasty spring roll recipe. Tastes so much better freshly made at home! These may be fried, cooled and frozzen for up to 2 months. To reheat -oven to 180C and place frozen rolls on oven tray for 10 - 15 minutes.
Provided by Wendys Kitchen
Categories Vegetable
Time 30m
Yield 10 rolls
Number Of Ingredients 14
Steps:
- Pound coriander root (if using), garlic and pepper together.
- Heat up wok, add a few drops of vegetable oil and add the prepared garlic paste. Stir until fragrant.
- Add minced chicken,bean thread noodle, cabbage, carrot, black fungus and mix. Season with light soy sauce, oyster sauce and sugar.
- Cook until cooked through. Remove from heat and set aside.
- One at a time, spray water over rice paper until it softens. Put the meat and vegetable filling in the middle and wrap the rice paper closed. Use egg white to seal the rice paper.
- Heat up oil in pan medium heat, when oil is hot, deep fry the spring roll till golden brown.
Nutrition Facts : Calories 55.5, Fat 3.4, SaturatedFat 0.6, Cholesterol 21.8, Sodium 97.3, Carbohydrate 4.9, Fiber 0.7, Sugar 1.2, Protein 1.6
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
Provided by Catherine McCord
Categories Mushroom Onion Kid-Friendly Quick & Easy Dinner Lunch Kale Carrot Cabbage Weelicious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. Heat 1 tablespoon of the oil in a large skillet or wok over medium heat.
- 2. Add the onions, saute for 2 minutes. Add in garlic, ginger, carrots and mushrooms and saute for 3 minutes.
- 3. Add the cabbage, kale, scallions and salt and saute an additional 3 minutes.
- 4. In a small bowl, whisk together the soy sauce, rice vinegar and sesame oil, and add it to the skillet. Stir to coat the veggies well. Remove from the heat and allow to cool slightly.
- 5. Place one spring roll wrapper on a flat surface in front of you, with a corner facing you, so it makes a diamond shape.
- 6. Place 2 tablespoons of the filling in a line in middle of the wrapper.
- 7. Fold the corners toward the center on top of the filling and the bottom corner over the top of the filing. Brush a little water on the top corner and roll it up like a burrito.
- 8. Heat the remaining 3 tablespoons oil in the skillet or wok over medium heat.
- 9. Place a few spring rolls in the pan, making sure you have room to roll them. Cook them on each side for 2-5 minutes, until they are golden brown on each side. Each spring roll will take about 7-10 minutes to fully cook.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #appetizers #vegetables #asian #vegan #vegetarian #dietary #low-cholesterol #healthy-2 #low-in-something
You'll also love