VIETNAMESE FRESH SPRING ROLLS | ALLRECIPES
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Allrecipes Member
Categories Appetizers and Snacks Wraps and Rolls
Total Time 50 minutes
Prep Time 45 minutes
Cook Time 5 minutes
Yield 8 spring rolls
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, CarbohydrateContent 15.8 g, CholesterolContent 10.8 mg, FatContent 0.7 g, FiberContent 0.6 g, ProteinContent 3.3 g, SaturatedFatContent 0.1 g, SodiumContent 305.4 mg, SugarContent 5.2 g
SPRING ROLLS RECIPE | FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 1 hours 35 minutes
Prep Time 35 minutes
Cook Time 50 minutes
Yield 20 to 24 rolls
Number Of Ingredients 35
Steps:
- Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
- Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions, and red pepper flakes. Turn on machine, slowly add oil, and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper, and sugar. Set aside.
- Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chile paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
- Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
- In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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SPRING ROLLS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Finger-food
1. Heat oil in a heavy-based frying pan; add pork mince. Cook over medium heat for 5 minutes, until mince is browned and almost all the liquid has evaporated. Remove mince with a slotted spoon and set aside to cool slightly.
2. Place vegetables, garlic and ginger in a large mixing bowl; use hands to combine thoroughly. Transfer to frying pan and stir-fry for 2 minutes until soft. Combine vegetables and mince in large bowl; mix well.
3. Working one at a time, place spring roll wrapper diagonally on work surface. Place about half cup of mixture across front half of wrapper, fold the corner closest to you back over filling. Tuck in sides and roll up. Moisten corner with water to secure. Repeat with remaining filling and wrappers.
4. Heat oil in a medium heavy-based pan. Gently lower spring rolls into hot oil. Cook over medium-high heat for 1–2 minutes or until crisp and golden. Cook only one or two at a time. Carefully remove with tongs or slotted spoon. Drain on paper towel; serve spring rolls hot, with soy sauce to dip them into.
SPRING ROLL RECIPES | BBC GOOD FOOD
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SPRING ROLLS RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Total Time 47 minutes
Calories 337 calories per serving
- Step Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat with remaining ingredients. Cover with plastic wrap until ready to serve. Slice rolls in half, using a slightly wet knife.
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