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
AUTHENTIC CHINESE SPRING ROLLS RECIPE - CHINESE.FOOD.COM
This recipe comes from a Chinese cooking teacher who is herself Chinese. She taught us home-style Chinese cooking. This recipe takes some time to make, but is well worth it. Better than the best restaurant fare!
Total Time 2 hours 30 minutes
Prep Time 2 hours
Cook Time 30 minutes
Yield 50 rolls - cut in half diagonally for 100 pieces to s
Number Of Ingredients 33
Steps:
- Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
- Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
- Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
- To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
- Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don’t let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.
Nutrition Facts : Calories 251, FatContent 21.6, SaturatedFatContent 3.7, CholesterolContent 13.8, SodiumContent 347.6, CarbohydrateContent 10, FiberContent 1, SugarContent 2.3, ProteinContent 4.8
More about "chinese vegetable spring rolls recipe recipes"
AUTHENTIC CHINESE SPRING ROLLS RECIPE - CHINESE.FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 251 per serving
- Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don’t let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.
CHINESE NEW YEAR: SHRIMP AND VEGETABLE SPRING ROLLS RECIPE
Spring rolls are a must on your Chinese New Year table because their golden shape is similar to gold bars, symbolizing wealth. Plus shrimp symbolizes laughter and joy, which these golden, crispy spring rolls provide in abundance!
From fultonfishmarket.com
- 1. Heat the oil a wok or large skillet or wok over medium-high heat. Add the ginger and garlic and cook, stirring, until aromatic but not brown, about 30 seconds. Add the cabbage and carrots and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, pinch of salt and pepper and cook, stirring, until the shrimp turn pink, about 2 minutes. 2. Remove from the heat and stir in the sesame oil. Let the mixture cool for 5 minutes. Fold in the bean sprouts. Leave to cool another 10 minutes, then chop the mixture evenly and set aside. 3. To assemble the spring rolls, place 1 spring roll wrapper on your work surface with a point facing you, like a diamond shape. Put 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1 inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with the beaten egg. Roll up tightly, pressing to seal the edge. Set the finished rolls, seam side down, to one side while you repeat with the remaining wrappers and filling. 4. To fry the spring rolls, fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil. Heat the oil over medium-high heat to 375ºF (to test, add a cube of bread to the oil - it should sizzle and start to turn lightly golden after 20-30 seconds). Fry the spring rolls in batches, about 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate. Keep the spring rolls warm on a rack in a 250°F oven while you continue frying the remaining spring rolls. Serve with soy sauce and chili sauce.
CHINESE SPRING ROLLS: THE RECIPE FOR A VEGETARIAN APPETIZER
From cookist.com
Total Time 40 minutes
- Fry in preheated oil for 7-10 minutes, place onto paper towels to soak excess oil and serve with chili sauce.
VEGETABLE SPRING ROLLS | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
Reviews 4.8
Total Time 35S
Cuisine Chinese
- To Prep Prepare batter by mixing the flour and water. Set aside. To Cook Heat 1 tbsp oil in a pan and stir-fry cucumbers, carrots and black fungus. Add 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 batter. Deep fry the spring rolls in heated oil until golden brown. Drain. Deep fry the spring rolls a second time for 1 min. Serve with dipping sauce. Tip When buying spring roll wrappers, choose spring roll pastries that are made of wheat, square, and around 20cm in length.
VEGETARIAN SPRING ROLLS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Starter
Cuisine Asian, Chinese
Calories 74 calories per serving
- 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.
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