VEGETARIAN SPRING ROLLS FRIED RECIPES

Name: Vegetarian Spring Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12-24 spring rolls
Ingredients: 1 ounce fine cellophane noodle; 2 tablespoons peanut oil; 2 garlic cloves, crushed; 1/2 teaspoon fresh ginger, grated; 2 scallions, finely chopped; 1/2 cup bean sprouts; 1/2 cup green cabbage, shredded; 1 small carrot, peeled and finely shredded; 1/2 teaspoon sesame oil; 1 tablespoon light soy sauce; 1 tablespoon rice wine or 1 tablespoon dry sherry; 1/4 teaspoon ground black pepper; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped of fresh mint; 24 spring roll wrappers

VEGETARIAN SPRING ROLLS RECIPE - FOOD.COM

Vegetarian Spring Rolls Recipe - Food.com image

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

Ingredients

1 ounce fine cellophane noodle
2 tablespoons peanut oil
2 garlic cloves, crushed
1/2 teaspoon fresh ginger, grated
2 scallions, finely chopped
1/2 cup bean sprouts
1/2 cup green cabbage, shredded
1 small carrot, peeled and finely shredded
1/2 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint
24 spring roll wrappers

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

FRIED VEGETABLE SPRING ROLLS RECIPE TRINI STYLE – WE TRINI ...

Fried Vegetable Spring Rolls Recipe Trini Style – We Trini ... image

Fried vegetable spring rolls are tasty fried snacks, perfect for movie nights and get-togethers. Make them with veggies you have in the fridge and be sure to serve them alongside your favorite condiments.

Provided by We Trini Food

Categories Snack

Total Time 75 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 12

Ingredients

12 store bought spring roll wrappers
1 carrot ((julienned))
1 sweet pepper ((thinly sliced))
½ small cabbage ((thinly chopped))
2 cloves garlic ((grated))
1 inch ginger ((grated))
¼ cup chives ((chopped))
¼ cup cilantro ((chopped))
salt to taste
pepper to taste
oil for deep frying plus 2 tbsp for sautéing the vegetables
water for folding of wrappers

Steps:

If frozen, place spring roll wrappers on the counter to come to room temperature.
Prep all the ingredients: julienne the carrots, thinly slice the sweet pepper and cabbage, grate the garlic and ginger and chop the chives and cilantro.
Place a large skillet on medium heat.
Add 2 tbsp oil and allow to heat up.
Add garlic and ginger and stir often for one minute.
Mix in the carrots (add a few tablespoons of water to prevent sticking if necessary).
Cover and cook for 3 – 5 minutes.
Remove cover.
Add sweet peppers, cabbage, salt and pepper. Stir.
Cover and cook for five minutes (add a few tablespoons of water to prevent sticking if necessary).
Remove cover.
Mix in fresh seasonings and other flavorings.
Remove from heat and set aside to cool.
Place 1 – 2 tablespoons of cooled filling onto spring roll wrapper in one corner.
Spread a little water along the edges of the wrapper.
Fold the wrapper over the filling (more folding explanations given above).
Tuck in the sides and roll to close the spring roll.
Press and squeeze to ensure the wrapper is sealed.
Place a skillet on medium heat.
Add oil and allow to heat up.
Gently place the spring rolls into the hot oil.
Allow to brown on one side (30 seconds to 1 minutes).
Flip over to cook the other side.
Flip again to ensure even browning.
Remove from the oil.
Serve hot alongside your favorite dips.

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