Asian Vegetable Rolls With Soy Lime Dipping Sauce Recipes

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VIETNAMESE SPRING ROLLS WITH CRISPY TOFU



Vietnamese Spring Rolls with Crispy Tofu image

30-minute Vietnamese-inspired spring rolls with fast crispy tofu and a savory-sweet almond butter dipping sauce. Flavorful, crisp, delectable, and so fresh and perfect for spring and summer.

Provided by Minimalist Baker

Categories     Appetizer     Entree

Time 30m

Number Of Ingredients 17

1 1/2 cups julienned vegetables ((such as carrots, red pepper, and cucumber))
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice noodles ((the thinner the better))
8-10 whole spring roll rice papers
1/3 cup salted creamy almond butter
1 Tbsp reduced sodium soy sauce ((tamari if gluten-free))
1-2 Tbsp brown sugar, agave, or honey if not vegan ((depending on preferred sweetness))
1 Tbsp fresh lime juice
1/2 tsp chili garlic sauce
Hot water ((to thin))
8 ounces extra-firm tofu ((drained and thoroughly dried/pressed))
4 Tbsp sesame oil ((divided))
3 Tbsp cornstarch
2 1/2 Tbsp almond butter dipping sauce
1 Tbsp reduced sodium soy sauce ((tamari if gluten-free))
1 Tbsp brown sugar or agave nectar

Steps:

  • Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
  • Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning - about 5 minutes. Remove from skillet and set aside.
  • Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
  • To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
  • Add tofu back to the skillet over medium heat and add "sauce/glaze," stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
  • To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
  • Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don't feel bad if your first few attempts are a fail!
  • To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
  • Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up - about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
  • Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
  • Leftovers store well individually wrapped in plastic wrap, though best when fresh.

Nutrition Facts : ServingSize 1 spring roll, Calories 283 kcal, Carbohydrate 32.1 g, Protein 7.8 g, Fat 14.6 g, SaturatedFat 1.8 g, Sodium 268 mg, Fiber 3 g, Sugar 4.1 g, UnsaturatedFat 11.5 g

VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES



Vegetarian Summer Rolls with 3 Dipping Sauces image

Vegetarian summer rolls with avocado, tofu & fresh veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin & Vietnamese dipping sauce!

Provided by Jamie

Categories     dinner     lunch     Main Course

Time 35m

Number Of Ingredients 32

1 cup shredded carrots
½ large red bell pepper ( - julienned)
½ large yellow bell pepper ( - julienned)
6 cocktail cucumbers ( - julienned)
16 oz firm tofu ( - cut into ½ inch strips)
3 - 4 cups spring mix or shredded lettuce
1 cup shredded red cabbage
1 avocado ( - cut into ½ inch strips)
4 oz dried vermicelli rice noodles ( - cooked according to the directions)
1 cup fresh herbs ( - cilantro, basil, mint (use any combination))
rice paper wrappers ( - I used 10 inch wrappers (25 cm))
¼ cup vegan fish sauce ( - (See Note 1 for other vegan alternative); For non-vegetarians: substitute with regular fish sauce)
¼ cup sugar
⅓ cup water
2 Tablespoons lime juice ( - freshly squeezed, about half a lime)
2 teaspoons rice wine vinegar
1 clove garlic ( - finely diced)
1 small Thai chili pepper ( - finely diced)
1 Tablespoon shredded carrot ( - for garnish)
1 teaspoon chili garlic sauce ( - (optional))
½ cup hoisin sauce
4 teaspoons sugar
4 teaspoons water
4 teaspoons lime juice ( - freshly squeezed)
1 Tablespoon chopped peanuts ( - for garnish)
¼ cup creamy peanut butter ( - I used all natural unsweetened peanut butter)
¼ cup lite coconut milk ( - can substitute with water)
1 ½ Tablespoon hoisin sauce
1 ½ Tablespoon lime juice
1 teaspoon brown sugar
1 Tablespoon chopped peanuts ( - for garnish)
1 Tablespoon chili garlic sauce ( - (optional))

Steps:

  • For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).
  • Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.
  • Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)
  • Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.
  • Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.
  • (Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you're rolling it up, you should be able see the vegetables through the rice paper.
  • Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
  • Continue rolling until all the filling is rolled into the rice paper wrapper.
  • Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
  • Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
  • Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.

Nutrition Facts : Calories 494 kcal, Carbohydrate 58 g, Protein 19 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 2135 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving

SOFT ASIAN SUMMER ROLLS WITH SWEET AND SAVORY DIPPING SAUCE



Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce image

Provided by Ellie Krieger

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 16

2 ounces Vietnamese or Thai rice noodles
6 rice paper rounds
1/4 cup, or 12 fresh Thai basil leaves (or regular basil leaves), rinsed and dried
6 medium shrimp, cooked and halved
1/2 cup shredded carrot
1/2 cup, or 12 whole large fresh mint leaves, rinsed and dried
3 red-leaf lettuce leaves, leaves, spines removed, leaving 6 halves
Vinegar Dipping Sauce, recipe follows
1 tablespoon sugar
2 teaspoons warm water
1/4 cup rice vinegar
1 teaspoon chili sauce (recommended: Sriracha)
1 tablespoon lime juice
1 teaspoon fish sauce or low-sodium soy sauce
1 tablespoon finely shredded carrot
1 scallion, thinly sliced

Steps:

  • Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
  • Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
  • Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
  • Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

Nutrition Facts : Calories 90 calorie, Fat 0 grams, Cholesterol 9 milligrams, Sodium 100 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 3 grams

CRUNCHY VEGETABLE ROLLS WITH SOY DIPPING SAUCE



Crunchy Vegetable Rolls with Soy Dipping Sauce image

Categories     Ginger     Mushroom     Vegetable     Bake     Vegetarian     Vinegar     Spinach     Healthy     Vegan     Sesame     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

Nonstick vegetable oil spray
2 teaspoons oriental sesame oil
3 tablespoons chopped green onions
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
3 cups (packed) coarsely chopped fresh spinach
4 fresh shiitake mushrooms, stemmed, caps thinly sliced
2 small zucchini, cut into matchstick-size strips
1 carrot, cut into matchstick-size strips
4 teaspoons plus 3 tablespoons low-sodium soy sauce
4 6-inch egg roll wrappers
3 tablespoons rice vinegar

Steps:

  • Preheat oven to 375°F. Spray heavy baking sheet with vegetable oil spray. Heat 1 teaspoon sesame oil in heavy large nonstick wok or skillet over high heat. Add green onions, garlic and ginger; stir-fry 1 minute. Add spinach, mushrooms, zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach wilts, about 3 minutes. Add 4 teaspoons soy sauce and stir to coat vegetables, about 30 seconds. Transfer mixture to colander and drain off liquid. Cool completely.
  • Place egg roll wrappers on work surface. Spoon filling in 4x2-inch rectangle in center of each wrapper, dividing equally. Fold in short sides, then roll up tightly. Arrange seam side down on prepared sheet. (Can be made 6 hours ahead. Cover with plastic wrap, refrigerate. Remove plastic before continuing.) Bake until wrappers are crisp and filling is heated through, turning once about 10 minutes.
  • Meanwhile, mix vinegar and remaining 1 Teaspoon sesame oil and 3 tablespoons soy sauce in small bowl.
  • Transfer rolls to plates. Serve warm with dipping sauce.

ASIAN VEGETABLE ROLLS WITH SOY-LIME DIPPING SAUCE



Asian Vegetable Rolls With Soy-Lime Dipping Sauce image

These tasty bundles are super low in calories, fat and carbs and super high in flavor. Small lettuce leaves are filled with grated cucumber and carrots, yellow bell pepper and green onions then dipped in a yummy soy-lime dipping sauce. From the 100 Calories Snacks & More cookbook.

Provided by Crafty Lady 13

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup reduced sodium soy sauce
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon honey
1/2 teaspoon finely chopped fresh ginger
1/4 teaspoon dark sesame oil
1/8-1/4 teaspoon red pepper flakes
1/2 cup grated cucumber
1/3 cup grated carrot
1/4 cup sliced yellow bell pepper (1 inch long)
2 tablespoons thinly sliced green onions
18 small lettuce leaves
sesame seeds (optional)

Steps:

  • Combine soy sauce, lime juice, garlic, honey, ginger, oil and red pepper flakes in small bowl.
  • Combine cucumber, carrot, bell pepper and green onion in medium bowl. Stir in 1 tablespoon soy sauce mixture.
  • Place about 1 tablespoon vegetable mixture on each lettuce leaf. Roll up leaves; sprinkle with sesame seeds, if desired. Serve with remaining sauce for dipping.

Nutrition Facts : Calories 21.8, Fat 0.3, Sodium 363.9, Carbohydrate 4.4, Fiber 0.7, Sugar 1.9, Protein 1

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