FRIED SPRING ROLLS CALORIES RECIPES

Name: Fried Spring Rolls
Total time: 35 min
Yield: 4
Cuisine: Asian, Vietnamese
Ingredients: 16 Rice paper; 4 dried Wood Ear Mushrooms; 60 grams Glass noodles; 60 grams jarred Pearl onion; 3 small Pickle; 150 grams Bamboo shoots; 2 small carrots; 200 grams Pineapple; 4 Chinese cabbage (leaves); 2 tablespoons soy sauce; 2 tablespoons vegetable oil; peppers (to taste); 500 milliliters vegetable oil (for frying); 1 piece about 3 cm ginger (approximately 1 inch); 1 red chile pepper; 1 garlic; 60 grams tomato puree; 2 tablespoons Vinegar; 2 tablespoons brown sugar

FRIED SPRING ROLLS RECIPE | EAT SMARTER USA

Fried Spring Rolls recipe | Eat Smarter USA image

The Fried Spring Rolls recipe out of our category Dips! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 35 minutes

Yield 4

Number Of Ingredients 19

Ingredients

16 Rice paper
4 dried Wood Ear Mushrooms
60 grams Glass noodles
60 grams jarred Pearl onion
3 small Pickle
150 grams Bamboo shoots
2 small carrots
200 grams Pineapple
4 Chinese cabbage (leaves)
2 tablespoons soy sauce
2 tablespoons vegetable oil
peppers (to taste)
500 milliliters vegetable oil (for frying)
1 piece about 3 cm ginger (approximately 1 inch)
1 red chile pepper
1 garlic
60 grams tomato puree
2 tablespoons Vinegar
2 tablespoons brown sugar

Steps:

Dip sheets of rice paper in hot water, spread on a damp kitchen towel, and cover with another damp towel.
Cover mushrooms with hot water and let soak for about 15 minutes. Cover the rice noodles with boiling water until soft, drain and cut with scissors into short pieces. Cut pickled onions and pickles into cubes. Cut bamboo shoots into thin strips.
Rinse and finely grate carrots.
Rinse cabbage leaves, spin dry and cut into thin strips. Drain mushrooms, remove the tough stems and chop. Mix together vegetables, pineapple and glass noodles. Season the filling mixture with soy sauce, 1 tablespoon oil and pepper to taste.
Place some filling on a rice paper sheet. Fold the bottom and sides of the rice paper sheet onto the filling and roll up to seal. Continue with the remaining sheets. Heat the oil for frying in a wok and fry the rolls until crisp and golden on all sides. Drain on paper towels.
For dip, peel ginger and garlic and chop finely. Rinse, dry, halve, remove seeds and finely chop chile pepper. Combine tomato, vinegar, sugar, 1 tablespoon oil, ginger, garlic and chile pepper in a pot and simmer for 5 minutes on low heat. Serve alongside fried spring rolls.

VIETNAMESE SPRING ROLLS RECIPE - DEEP-FRIED.FOOD.COM

Vietnamese Spring Rolls Recipe - Deep-fried.Food.com image

These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 20 spring rolls

Number Of Ingredients 15

Ingredients

1 lb ground pork
1 (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,drained and chopped
1 egg
1 green onion, minced
1 small onion, minced
2 cloves garlic, mashed
1/4 cup finely grated carrot
1/4 cup finely grated cabbage (optional)
1/2 cup bean sprouts
3 tablespoons cilantro, chopped
2 tablespoons white wine
salt
white pepper
20 spring roll wrappers (I like the frozen ones, though the dry rice wraps are good too, just more difficult to work with)
oil (for frying)

Steps:

Combine all ingredients except wraps and oil in a bowl.
On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
Fold sides in, then begin rolling spring roll at the mixture side.
Seal roll by moistening edge with water.
Heat oil over medium-high heat.
Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
Keep warm in heated oven.
Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.

Nutrition Facts : Calories 112.5, FatContent 5.3, SaturatedFatContent 1.9, CholesterolContent 26.4, SodiumContent 64.1, CarbohydrateContent 9.7, FiberContent 0.5, SugarContent 0.5, ProteinContent 5.8

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