CHINESE VEGETABLE ROLL RECIPES
CHINESE VEGETABLE SPRING ROLLS | ASIAN INSPIRATIONS
A vegan-friendly recipe for Chinese-style spring rolls filled with plenty of veggies. Learn how to make these Vegetable Spring Rolls. Recipe by Lee Kum Kee.
Provided by AsianInspirations
Total Time 35S
Prep Time 15S
Yield 2-3
Number Of Ingredients 13
Steps:
- To Cook Heat oil in a pan and sauté cucumbers, carrots and black fungus. Combine ingredients for seasoning mix and softened vermicelli. Cook until heated through. Set aside to cool. Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour and water mixture. Deep fry the spring rolls in heated oil until golden brown. Drain. Serve with dipping sauce.
CHINESE VEGETABLE SPRING ROLLS - MY WAY TO COOK
A delicious recipe with crunchy crust filled with vegetables. I love the way the spring rolls look, the small green leaf in the middle gives it a very unique look. I always make it whenever I have special guests at home and need to make something fast and deliciously beautiful.
Provided by ila
Categories Snacks
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Finely slice all vegetables.
- Heat pan and add 1½ teaspoon oil , add black pepper.
- Add all other vegetables and noodles. keep sprinkling a litter water if needed to cook noodles, but not too much.
- Add soya sauce and mix well.
- Filling is ready, now its time to roll the spring rolls :). I’ve used ready made rolls sheet available in super market. Before making rolls. mix a tablespoon water and all purpose flour in bowl to make a paste. This paste will work like glue to pack our spring rolls.
- Fold the rolls and deep fry. For details how to fold, look at the step by step pictures given below.
Nutrition Facts : Calories 192 kcal, SugarContent 6 g, SodiumContent 312 mg, FatContent 4 g, SaturatedFatContent 1 g, TransFatContent 1 g, CarbohydrateContent 35 g, FiberContent 5 g, ProteinContent 6 g, ServingSize 1 serving
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CHINESE VEGETABLE SPRING ROLLS | ASIAN INSPIRATIONS
A vegan-friendly recipe for Chinese-style spring rolls filled with plenty of veggies. Learn how to make these Vegetable Spring Rolls. Recipe by Lee Kum Kee.
From asianinspirations.com.au
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Reviews 4.7
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- To Cook Heat oil in a pan and sauté cucumbers, carrots and black fungus. Combine ingredients for seasoning mix and softened vermicelli. Cook until heated through. Set aside to cool. Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour and water mixture. Deep fry the spring rolls in heated oil until golden brown. Drain. Serve with dipping sauce.
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I’m a Shandong girl who grew up with self-snack pancakes. Now people will eat and drink pancakes. Naturally, there are many different kinds of pancakes. Today’s vegetable rolls use coarse grains to make fine multigrain pancakes. Of course, most regions don’t have this kind of pancakes.
Use tofu skin or fried egg pancakes to make this vegetable roll. It also has a different flavor.
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