SPRING ROLL VEGETABLES RECIPES

Name: Easy Spring Roll Wrappers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 25
Cuisine: Chinese
Ingredients: 200 g all-purpose flour; 300 ml water + 20ml more if necessary; 1/2 tsp. salt

EASY SPRING ROLL WRAPPERS (EGG ROLL WRAPPERS) | CHINA ...

Easy Spring Roll Wrappers (Egg Roll Wrappers) | China ... image

Easy Chinese Spring Roll Wrappers

Provided by Elaine

Categories Side Dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 25

Number Of Ingredients 3

Ingredients

200 g all-purpose flour
300 ml water + 20ml more if necessary
1/2 tsp. salt

Steps:

Mix salt and all purpose flour and then pour in water. Keep stir until well combined.
Strain the batter to remove any lumps.
Prepare a non-stick pan and a small brush. Heat your pan over slowest fire and then quickly brush the batter on the pan to form a round skin. Slightly turn up the fire and heat the skin until white. Tear off the cool down aside.
Clean the pan with a wet cloth and then repeat the process until all the batter is finished.

Nutrition Facts : Calories 29 kcal, CarbohydrateContent 6 g, SodiumContent 38 mg, ServingSize 1 serving

CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Corn Chowder | Vegetables Recipes | Jamie Oliver Recipes image

To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood

Total Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 stalk celery
1 medium onion
olive oil
½ teaspoon dried thyme
1 tablespoon plain flour
840 ml semi-skimmed milk
1 medium potato peeled and cut into little cubes
3 spring onions
175 g frozen corn
¼ cup fresh chives chopped, or parsley

Steps:

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
2. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
3. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
4. This is delicious with a crusty brown roll or a Parmesan crisp.

Nutrition Facts : Calories 211 calories, FatContent 5.7 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.3 g fibre

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1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
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