Crispy Fried Coconut Asparagus Rolls Recipes

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PAN-SEARED ASPARAGUS WITH CRISPY GARLIC



Pan-Seared Asparagus With Crispy Garlic image

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

Steps:

  • Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
  • Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

ASPARAGUS ROLLS



Asparagus Rolls image

Make and share this Asparagus Rolls recipe from Food.com.

Provided by KelBel

Categories     Breads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb fresh asparagus
1 (8 ounce) package refrigerated crescent dinner rolls
1 cup monterey jack cheese, grated
1/4 cup bacon bits
1/4 cup green onion, finely chopped

Steps:

  • Preheat oven to 400*.
  • Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender.
  • Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
  • Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.

CRISPY FRIED ASPARAGUS



Crispy Fried Asparagus image

Categories     Salad     Side     Fry     Dinner     Asparagus     Boil

Yield makes 12

Number Of Ingredients 6

12 thick asparagus, ends trimmed
12 very thin slices prosciutto or country ham (about 8 ounces), halved
1/4 cup canola oil, for frying, plus more if needed
1 cup all-purpose flour, for dredging
Coarse salt and freshly ground black pepper
2 large eggs

Steps:

  • Prepare an ice-water bath by filling a large bowl with ice and water Line 2 large plates with paper towels.
  • To cook the asparagus, bring a large pot of salted water to a boil over high heat. Add the asparagus and boil just until tender, 4 to 6 minutes. Drain well in a colander and transfer to the ice bath to cool. Once cooled, place them on one of the towel-lined plates to drain and pat dry with additional paper towels.
  • To prepare the asparagus, wrap 1 piece of ham around each spear. Set aside on a plate. Heat the oil in a shallow skillet over medium-high heat until shimmering.
  • To dredge the spears, place the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk the eggs. Roll the ham-wrapped asparagus in the flour, dip in the eggs, and transfer to the hot oil.
  • To cook the spears, fry them, in batches, turning to cook on all sides, until golden brown, 3 to 5 minutes. Transfer to the second towel-lined plate to drain. Season with salt and pepper and serve immediately.
  • making ahead
  • The asparagus spears can be wrapped with ham and stored in an airtight container at least 24 hours ahead. You can also prepare them completely ahead and hold them at room temperature for up to 1 hour. When ready to serve, re-crisp them in a 450°F oven for about 5 minutes.

CRISPY FRIED CHICKEN SPRING ROLLS



Crispy Fried Chicken Spring Rolls image

This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them.

Provided by Noo8820

Categories     Lunch/Snacks

Time 50m

Yield 30 spring rolls-approx

Number Of Ingredients 13

2 tablespoons peanut oil
1 medium carrot (shredded)
1 small cabbage (shredded)
100 g mushrooms, thinly sliced
200 g cooked chicken (shredded)
1 pinch white pepper
3 teaspoons caster sugar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons cornflour
30 spring roll wrappers
vegetable oil (for frying)

Steps:

  • Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
  • Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
  • Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
  • Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
  • Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
  • Repeat with remaining wrappers and filling.
  • Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.

ASPARAGUS PARMESAN PASTRY ROLLS



Asparagus Parmesan Pastry Rolls image

Categories     Cheese     Vegetable     Bake     Cocktail Party     Vegetarian     Parmesan     Asparagus     Spring     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes about 96 hors d'oeuvres

Number Of Ingredients 5

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
2 large egg yolks, lightly beaten with 2 tablespoons cold water
5 ounce finely grated Parmigiano-Reggiano (1 3/4 cups packed)
28 (3/4-inch-thick) asparagus (2 pounds), stalks trimmed to 6-inch lengths and tips reserved if desired
3 tablespoons white or black truffle oil (1 1/2 ounces; optional)

Steps:

  • Unfold pastry sheets and halve each parallel to fold lines. Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
  • Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides. Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus.
  • Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.
  • Preheat oven to 400°F.
  • Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes.
  • Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half (see photo, opposite). Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using). Serve warm.

FRIED ASPARAGUS



Fried Asparagus image

This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. -Lori Kimble, Montgomery, Alabama

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup cornstarch
1-1/4 teaspoons salt
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 cup beer or nonalcoholic beer
3 large egg whites
2-1/2 pounds fresh asparagus, trimmed
Oil for deep-fat frying
Ranch salad dressing

Steps:

  • In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.

Nutrition Facts : Calories 70 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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