Low Country Veggie Rolls Recipes

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UNBELIEVABLE ROLLS



Unbelievable Rolls image

Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.

Provided by SHERLIE

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h15m

Yield 16

Number Of Ingredients 8

¾ cup milk
¾ cup water
½ cup white sugar
1 teaspoon salt
2 eggs
5 teaspoons active dry yeast
5 cups all-purpose flour
½ cup margarine, melted

Steps:

  • In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
  • Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
  • Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
  • Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
  • Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 37.2 g, Cholesterol 24.2 mg, Fat 6.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 225.9 mg, Sugar 7 g

VEGETABLE EGG ROLLS



Vegetable Egg Rolls image

It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. -Pamela Thomas, Watchung, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 14 servings.

Number Of Ingredients 16

1 large green pepper, cut into thin strips
1 cup cut fresh green beans
1 tablespoon olive oil
1-3/4 cups shredded cabbage
1 cup chopped fresh broccoli
1 cup shredded zucchini
1 tablespoon plus 3/4 teaspoon herbes de Provence
1 teaspoon pepper
14 egg roll wrappers
SAUCE:
1/4 cup apricot preserves
1/4 cup orange marmalade
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon lime juice
1/4 teaspoon chili garlic sauce

Steps:

  • In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

LOW COUNTRY VEGGIE ROLLS



Low Country Veggie Rolls image

Provided by Kardea Brown

Time 1h35m

Yield 8 egg rolls

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil
2 cups collard greens, cut into 1/4-inch ribbons
2 cups shredded green cabbage
1/2 cup shredded carrots
1/2 medium onion, sliced thin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon liquid smoke
2 tablespoons thinly sliced scallions
1/2 cup canned black-eyed peas, rinsed and drained
Canola oil, for frying
8 egg roll wrappers
Pepper Jelly Sauce, recipe follows
1/2 cup pepper jelly
2 teaspoons hot sauce
2 teaspoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar

Steps:

  • To make the filling for the egg rolls, heat the olive oil over medium heat in a wok or large skillet. Add the collard greens, cabbage, carrots, onion, salt and pepper and saute until wilted and beginning to soften, 4 to 5 minutes. Add the garlic and cook another minute. Turn up the heat to medium-high and add the soy sauce, sesame oil, vinegar and liquid smoke and cook until the liquid is absorbed, 1 to 2 minutes. Turn off the heat, then add the scallions and black-eyed peas. Remove to a bowl and let cool completely.
  • Preheat 2 inches canola oil to 350 degrees F in a deep skillet or enameled cast-iron pot. Line a sheet tray with a wire rack.
  • Lay an egg roll wrapper on a cutting board, oriented in a diamond shape. Add about an eighth of the mixture (a generous 1/3 cup) horizontally across the wrapper, in a line going from one corner to another. With your finger, spread a little water on the edges of the wrapper to moisten. Fold up the bottom corner over the filling, then fold in the ends and roll up the wrapper, making sure it is sealed. Set aside and repeat with the remaining wrappers and filling.
  • Fry the rolls in batches, flipping once, until golden brown, 2 to 3 minutes. Remove to the wire rack to drain.
  • Serve warm with the Pepper Jelly Sauce.
  • Whisk together the pepper jelly, hot sauce, soy sauce, sesame oil and vinegar in a small bowl and set aside.

EASY LOW COUNTRY BOIL



Easy Low Country Boil image

EatSimpleFood.com This is a super easy low country boil recipe. It's a one pot recipe with andouille sausage, shrimp, corn, and potatoes and is perfect for a picnic or laid back dinner party.

Provided by beckie

Categories     Main Dish

Time 55m

Yield 8

Number Of Ingredients 6

2lb smoked Andouille sausage, sliced into 1" pieces
2 1/2 Tbsp Old Bay Seasoning
2 lb small potatoes, whole (fingerlings pictured)
8 ears corn, each ear cut into 3 pieces
2 1/2 lb shrimp, peeled (optional) & deveined
salt

Steps:

  • Bring a LARGE pot of water to a boil (fill it 2/3 way so there's room for all the ingredients to eventually go in). If you don't have a large pot then you may have to use 2 pots. Generously salt (1 1/2 tsp) the boiling water and add Old Bay seasoning, potatoes and andouille.
  • Cook on a low boil uncovered for ~ 20 minutes or until potatoes are soft and add corn. Cook for ~ 2 minutes and add shrimp. Cook an additional 3-4 minutes or until shrimp are done.

Nutrition Facts : Calories 615 calories, Sugar 7.2 g, Sodium 1420.2 mg, Fat 33.9 g, SaturatedFat 10.9 g, TransFat 0.3 g, Carbohydrate 33.7 g, Fiber 4.9 g, Protein 46.5 g, Cholesterol 296.7 mg

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