VEGETARIAN FRESH SPRING ROLLS RECIPE - FOOD.COM
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
- Drain well and snip into 2-inch pieces.
- Set aside.
- Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
- Sprinkle with basil/mint leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal.
- Place on a plate seam side down; cover with plastic wrap.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
- Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
- In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
- NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
- Remove and let drain on a clean dish towel.
- Do not stack the rice papers; they will stick together.
Nutrition Facts : Calories 175.6, FatContent 8.6, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 308.7, CarbohydrateContent 24, FiberContent 1.8, SugarContent 2.7, ProteinContent 1
VEGETARIAN SPRING ROLLS RECIPE - FOOD.COM
The best thing about these is they're baked and not fried but they still come out very crispy. I have occasionally "cheated" and fried these, as a couple of the photos show, so if you're in a hurry or just don't mind the calories, please go ahead and shallow fry in a frying pan for a couple minutes on each side. This recipe will give you 12 large spring rolls or 24 if you're using the smaller sized wrappers.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12-24 spring rolls
Number Of Ingredients 15
Steps:
- Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
- Drain, rinse in cold water and drain again.
- Cut into 2-inch lengths.
- Heat the peanut oil in a wok over high heat.
- Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
- Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
- Stir in the rice noodles.
- Arrange the wrappers on the counter, pointing diagonally.
- Spoon a bit of the filling onto the bottom corner of the wrapper.
- Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
- Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
- Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
- You may want to flip the spring rolls halfway through baking.
- You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.
Nutrition Facts : Calories 84.6, FatContent 2.7, SaturatedFatContent 0.5, CholesterolContent 1.4, SodiumContent 179.9, CarbohydrateContent 12.7, FiberContent 0.7, SugarContent 0.6, ProteinContent 2
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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.
VEGETARIAN SPRING ROLLS RECIPE RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Starter/Entree
1. Soak the shiitake mushrooms in hot water for about 10 minutes. Drain. Discard the woody stems and thinly slice the caps. In a separate bowl, soak the noodles in warm water for 10 minutes. Drain and cut into shorter segments.
2. Heat the peanut oil in a wok over medium heat, add the garlic and toss until aromatic. Add the carrot and stir-fry for 1 to 2 minutes. Add the noodles, shiitake mushrooms, bean sprouts and spring onion, toss for another minute, then stir in the oyster sauce, soy sauce and sugar. Remove from the heat and allow to cool.
3. Make a paste by adding 2 tablespoons of boiling water to the cornflour. Mix well.
4. Put one spring roll wrapper on a board with a corner pointing towards you. Put 1 tablespoon of filling in the centre and firmly roll, tucking in the sides. As you near the final corner, dab with a little of the cornflour paste to enclose the filling. Repeat to make 24 spring rolls. Cover the remaining wrappers and completed spring rolls with a damp tea towel to prevent them drying out.
5. Fill a wok one third full of oil and heat to 190C, or until a cube of bread dropped in the oil browns in 10 seconds. Add the spring rolls in batches and cook for 30 to 60 seconds, or until crisp and golden brown. Drain on crumpled paper towels. Serve hot with your choice of dipping sauce.
VEGETARIAN SAUSAGE ROLLS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Buffet, Lunch, Snack, Supper
Calories 286 calories per serving
- Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.
QUICK SPRING ROLLS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 0 minutes
Cuisine Chinese recipes
Calories 36kcals per serving
- Bake for 15-20 minutes until golden and crisp. Serve hot with sweet chilli sauce. For a Chinese-inspired menu that’s ready in 60 minutes, serve with https://www.deliciousmagazine.co.uk/recipes/sweet-and-sour-prawnssweet and sour prawns, https://www.deliciousmagazine.co.uk/recipes/stir-fried-greensstir-fried greens, https://www.deliciousmagazine.co.uk/recipes/steamed-lemon-ricelemon rice and https://www.deliciousmagazine.co.uk/recipes/papaya-and-dragon-fruit-saladexotic fruit salad.
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