Spicy Spring Roll Recipes

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SPRING ROLL DIPPING SAUCE



Spring Roll Dipping Sauce image

Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.

Provided by Jackie Smith

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

¼ cup soy sauce
2 tablespoons hoisin sauce, or more as needed
1 tablespoon water
1 clove garlic, minced
1 teaspoon green onions, chopped
½ teaspoon toasted sesame oil
½ teaspoon white sugar
¼ teaspoon minced fresh ginger

Steps:

  • Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
  • Before serving, pour mixture into a small saucepan and heat. Serve warm.

Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g

SPRING ROLLS, SWEET AND SPICY



Spring Rolls, Sweet and Spicy image

With the inclusion of fiery Japanese wasabi for spicy and coconut for sweet, these are something else again! Recipe found in Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

Provided by Sydney Mike

Categories     Lunch/Snacks

Time 25m

Yield 6 Spring Rolls, 3 serving(s)

Number Of Ingredients 12

6 round rice paper sheets (each 8 inches in diameter)
2 teaspoons fresh ginger, grated
1 -2 teaspoon wasabi paste
1 teaspoon lime juice
1/3 cup light mayonnaise or 1/3 cup salad dressing
2 cups broccoli, shredded or 2 cups broccoli slaw mix
5 1/4 ounces extra firm tofu, drained, chopped (about 1 cup)
1/4 cup flaked coconut
6 leaves romaine lettuce
2 tablespoons soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes

Steps:

  • FOR SPRING ROLLS ~ Carefully dip each rice paper quickly in water & place between paper towels or clean cotton dish towels, then set aside for 10 minutes.
  • Meanwhile, in a small bowl combine ginger, wasabi paste & lime juice, then stir in mayonnaise dressing.
  • In a large bowl toss together shredded broccoli, tofu & coconut.
  • Add ginger mixture & toss to coat.
  • Line each rice paper with a lettuce leaf.
  • Spoon broccoli mixture over lettuce, then wrap rice paper around broccoli mixture.
  • FOR DIPPING SAUCE ~ Stir together the 3 sauce ingredients.
  • Serve spring rolls with sauce on the side.

Nutrition Facts : Calories 190.3, Fat 13.1, SaturatedFat 3.7, Cholesterol 9.3, Sodium 930.3, Carbohydrate 13.2, Fiber 3.2, Sugar 5.7, Protein 7.7

SPICY SPRING ROLL



Spicy Spring Roll image

Provided by Food Network

Number Of Ingredients 17

3 tablespoons chopped ginger
2 tablespoons chopped garlic
3 tablespoons chopped green onion
1 tablespoon hot bean paste or red chili paste
1 tablespoon vegetable oil
1 cup fresh bean sprouts
1 cup grated carrot
1 cup finely sliced Savoy cabbage
1 red pepper, julienned
5 shiitake mushrooms, julienned
3 tablespoons mirin (Japanese rice wine)
1 tablespoon hoisin sauce
1/4 cup soy sauce
12 spring roll wrappers
1cup peeled, grated cucumber
3 tablespoons chopped cilantro
Oil, for frying

Steps:

  • In a very hot wok briefly saute the ginger, garlic, green onion, and chili paste in the oil. Add the bean sprouts, carrots, Savoy cabbage, red pepper, and mushrooms and cook at high heat until vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let rest in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrapper one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro. Fold the side corners into the center. Fold the bottom into the center, making sure the 3 corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towel and serve with your favorite dipping sauce.

SPICY CRAB SPRING ROLLS



Spicy Crab Spring Rolls image

This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.

Provided by Christy Blaker

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 4

Number Of Ingredients 8

¾ cup imitation crabmeat
1 ½ tablespoons mayonnaise
1 teaspoon sriracha sauce, or to taste
4 rice paper wrappers
⅓ English cucumber, cut into matchsticks
1 carrot, cut into matchsticks
½ ripe avocado, sliced lengthwise into 8 pieces
1 green onion, cut into matchsticks

Steps:

  • Shred crabmeat using 2 forks or in a food processor.
  • Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
  • Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
  • Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g

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