Spring Roll Recipe Vegetable Spring Rolls

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPRING ROLL RECIPE | VEGETABLE SPRING ROLLS



Spring Roll Recipe | Vegetable Spring Rolls image

Vegetable spring rolls made with mixed vegetables and frozen spring roll sheets. These make a great tea time snack and can also be served as a side in a Chinese meal.

Provided by Swasthi

Categories     Appetizer

Time 35m

Number Of Ingredients 12

3 cups cabbage (shredded)
1 medium carrot (about ½ cup shredded)
¼ cup bell pepper (or capsicum julienned)
2 sprigs spring onions ((white & green separated))
1 to 2 teaspoons oil
1 to 2 teaspoons soya sauce
1 teaspoon Rice vinegar
¼ to ½ teaspoon Black pepper powder
salt ((if needed))
1 cup cooked noodles (or half noodle cake (optional))
6 spring roll wrappers (frozen)
1 cup oil ( for deep frying or 1 tbsp oil for baking)

Steps:

  • Add oil to a hot pan and saute spring onion whites.
  • Add all the veggies except onion greens.
  • Fry on a high flame until half done yet crunchy.
  • Add soya sauce and vinegar. Mix well.
  • Add onion greens, pepper and very little salt. Mix and off the stove.
  • If you wish to use noodles, boil them al dente. Rinse well and drain completely. Add them to the stir fried veggies and fry for a min. Pour 1 tsp more soya sauce. Sprinkle some salt and pepper.
  • Cool this completely.
  • Place a damp cloth over the frozen sheets for 5 to 7 mins or follow the instructions mentioned on the pack.
  • Spread one wrapper, place a spoonful of stuffing.
  • Roll one edge towards the inner side covering the stuffing.
  • Bring the sides to the center. Dampen the left over edge and roll the wrapper to seal.
  • Keep them covered otherwise they will dry up..
  • Heat oil until hot enough. To check drop a small piece of wrapper in the oil.
  • If the oil is hot enough It rises in the oil without browning.
  • Add the rolls in hot oil and fry evenly by stirring until golden. Remove them on kitchen tissue.
  • Serve vegetable spring rolls hot with ketchup.
  • Preheat the oven at 220 C for at least 15 minutes.
  • Brush the spring rolls generously with some oil.
  • Place them on a greased tray and bake for 12 to 13 mins.
  • Even a wired rack works well. If needed flip them and bake for another 6 mins.
  • Serve spring rolls hot with any sauce.

Nutrition Facts : Calories 305 kcal, Carbohydrate 28 g, Protein 4 g, Fat 19 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 244 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

PORK & VEGETABLE SPRING ROLLS



Pork & Vegetable Spring Rolls image

I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! -Marla Strader, Ozark, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 cups thinly sliced romaine
1-1/2 cups cubed cooked pork
1 cup thinly sliced fresh spinach
3/4 cup julienned carrot
1/3 cup thinly sliced celery
1/3 cup dried cherries, coarsely chopped
1 tablespoon sesame oil
12 round rice paper wrappers (8 inches)
1/4 cup sliced almonds
1/4 cup wasabi-coated green peas
Sesame ginger salad dressing

Steps:

  • In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer salad mixture, almonds and peas across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with dressing.

Nutrition Facts : Calories 255 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES



Fresh Vegetable Spring Rolls with Two Dipping Sauces image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Number Of Ingredients 24

1 cup shredded Napa cabbage
1 cup shredded carrot
1/2 cup finely sliced green onion
1 red pepper thinly sliced
6 large shiitake mushrooms, grilled and sliced thin
2 cups bean sprouts
1/2 cup chopped cilantro
Salt and freshly ground pepper
8 very thin 8-inch square spring roll wrappers
Garlic-Soy Dipping Sauce, recipe follows
Spicy Peanut Dipping Sauce, recipe follows
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar
2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chile oil
1/2 cup cilantro leaves, finely chopped

Steps:

  • Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
  • Combine all ingredients in a small bowl.
  • Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

CHINESE VEGETABLE SPRING ROLLS



Chinese Vegetable Spring Rolls image

Carrots, red bell pepper, bean sprouts, and bamboo shoots make up the filling for these golden-brown vegetable spring rolls.

Provided by Rhonda Parkinson

Categories     Appetizer     Side Dish

Time 1h

Number Of Ingredients 18

For the Filling:
2 cups mung bean sprouts
6 dried black mushrooms
1/2 red bell pepper
1 medium carrot
2 ounces bamboo shoots (canned)
2 tablespoons oil (for stir frying)
For the Sauce:
2 1/2 tablespoons oyster sauce or vegetarian oyster sauce
1 tablespoon chicken broth (or water)
2 teaspoons light soy sauce
1 teaspoon sugar
For the Spring Rolls:
Salt to taste
Pepper to taste
20 spring roll wrappers
1 large egg ( lightly beaten )
Oil for frying

Steps:

  • Gather the ingredients.
  • About 30 minutes before assembling the filling, rinse and drain the mung bean sprouts to give them time to dry thoroughly.
  • Soak the mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and slice thinly.
  • Squeeze any excess water out of the mushrooms and slice thinly.
  • Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
  • In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce, and sugar. Set aside.
  • Heat 2 tablespoons oil in a frying pan , swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms, followed by the bamboo shoots, bell pepper, mung bean sprouts, and grated carrot.
  • Stir in the sauce ingredients. Taste and season with salt and freshly ground pepper if desired. Remove from the heat and cool.
  • To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with lightly beaten egg or water.
  • Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.
  • Lift the bottom corner of the wrapper and tuck it in under the filling.
  • Fold over the left and right sides of the spring roll wrapper.
  • Continue rolling up the wrapper.
  • When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
  • Heat a few inches of oil for deep frying to 360 F over medium high heat in a heavy-bottomed pot or wok. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).
  • Remove and drain on paper towels. Serve with plum sauce , hot mustard , or sweet-and-sour sauce .

Nutrition Facts : Calories 139 kcal, Carbohydrate 12 g, Cholesterol 9 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 1 g, Fat 9 g, ServingSize 20 rolls (20 servings), UnsaturatedFat 0 g

VEGETARIAN SPRING ROLLS



Vegetarian spring rolls image

Make your own veggie spring rolls for a Chinese-inspired banquet. These are quick and easy to make, along with the spicy dipping sauce

Provided by Ailsa Brown

Categories     Starter

Time 1h5m

Yield Makes 16-18

Number Of Ingredients 15

1 nest of vermicelli rice noodles
1 Chinese leaf cabbage, finely shredded, around 400g
2 carrots, peeled and julienned
150g beansprouts
3 spring onions, thinly sliced, white and green parts kept separate
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp Shaoxing wine
15g coriander, finely chopped
1 pack of spring roll wrappers (not rice paper)
1.5l vegetable oil, for frying
2 tbsp soy sauce
½ - 1 tsp crispy chilli and garlic oil
2 tbsp rice vinegar
1 spring onion, finely sliced

Steps:

  • Soak the rice noodles in cold water for 15 mins until pliable, then drain. Meanwhile, combine the cabbage, carrots, bean sprouts and the whites of the spring onions in a large bowl. Heat the sesame oil in a large pan and tip in the cabbage mixture. Cook over a high heat for 1-2 mins until the cabbage has wilted slightly. Add the soy sauce and Shaoxing wine. Cook until reduced slightly and add the drained noodles, coriander, and green parts of the spring onion, tossing well to ensure everything is evenly covered. Transfer to a plate and spread out to cool slightly.
  • Once the mixture has cooled slightly, arrange a spring roll wrapper on your worktop in a diamond shape. Place a heaped tablespoon onto the middle of the pastry in a sausage shape. Bring up the bottom corner of the pastry and fold over the top corner. Bring over the pastry from the left side over the top of the filling and roll into shape, making sure the ends stay tucked in. Seal the final corner with a little water.
  • Heat the vegetable oil in a large, deep pan to 180C, ensuring the pan is no more than two-thirds full. Cook the spring rolls in batches for 4-5 mins until golden. If you don't have a thermometer, drop a pinch of spring roll wrapper into the oil - it will sizzle when ready. Transfer to a baking sheet and keep warm in a low oven while you continue to fry. Combine all the ingredients for the spicy dipping sauce in a small bowl, taste and add more chilli oil if you like. Serve the spring rolls with the spicy dipping sauce or some sweet chilli sauce.

Nutrition Facts : Calories 74 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.67 milligram of sodium

More about "spring roll recipe vegetable spring rolls"

VEGETABLE SPRING ROLLS: FRESH IN-SEASON VEGGIES WRAPPED …
vegetable-spring-rolls-fresh-in-season-veggies-wrapped image
2019-05-15 Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the …
From amandascookin.com
5/5 (1)
Total Time 30 mins
Category Appetizer
Calories 166 per serving


VEGETABLE SPRING ROLLS RECIPE - GREAT BRITISH CHEFS
vegetable-spring-rolls-recipe-great-british-chefs image
2016-02-02 2. Heat a wok over a high heat with the sesame oil and add the cabbage, carrots and beansprouts and cook for 1 minute, stirring all the time. …
From greatbritishchefs.com
Servings 10
Estimated Reading Time 2 mins
Category Starter


INDIAN VEGETABLE SPRING ROLLS RECIPE
indian-vegetable-spring-rolls image
2018-07-03 Heat 2 tablespoon oil in a pan and add garlic followed by the veggies (except the spring onion greens). Tip in white pepper, vinegar, soy sauce, hot chilli sauce, salt and the single teaspoonful of cornflour. Toss the …
From indianambrosia.com


VEG SPRING ROLLS RECIPE | VEGETABLE SPRING ROLLS
veg-spring-rolls-recipe-vegetable-spring-rolls image
2016-10-16 Step By Step Instructions for Veg Spring Rolls Recipe. Wash and rinse all the vegetables. Shred the cabbage and carrots. Thinly slice the beans and capsicum. 3/4 Cup Cabbage, grated, 1/2 Cup Carrots Carrots, grated, 1/2 …
From vegecravings.com


SPRING ROLLS RECIPE | VEG SPRING ROLL RECIPE | VEG ROLL WITH …
spring-rolls-recipe-veg-spring-roll-recipe-veg-roll-with image
2021-01-21 firstly, in a large bowl take 2 cup maida, 2 tbsp corn flour and ½ tsp salt. add 2½ cup water and mix well using a whisk. whisk until a smooth lump-free batter is formed adding water as required. now grease the pan and pour a …
From hebbarskitchen.com


VEGGIE SPRING ROLLS RECIPE (BAKED) | CHINESE VEGETABLE …
veggie-spring-rolls-recipe-baked-chinese-vegetable image
2018-10-04 Preheat the oven to 400 degrees F. 8. How to wrap spring rolls – Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 …
From aromaticessence.co


20 FRESH AND HEALTHY VEGETABLE SPRING ROLL RECIPES - THE …
2022-03-25 Vegetable Spring Rolls with Peanut Sauce are easy to prepare, healthy and fresh appetizers made up of lingering veggies. These crispy and crunchy rainbow rolls with the …
From thecreativeshour.com


MINI VEGETABLE SPRING ROLLS RECIPE | EAT YOUR BOOKS
Mini vegetable spring rolls from Dim Sum (page 90) by Vicki Liley. Shopping List; Ingredients; Notes (0) ... fresh ginger; canned water chestnuts; vegetable oil; Chinese cabbage; Asian ...
From eatyourbooks.com


VEGETARIAN SPRING ROLLS RECIPE (VEGAN) - CUBES N JULIENNES
2021-02-01 Step 3 - Deep Fry, Air Fry or Bake Rolls. Deep Frying : Now, heat enough oil in a wok pan to cover your spring rolls. Make sure your oil is between 175C-190C (350F-375F) …
From cubesnjuliennes.com


VEGETABLE SPRING ROLLS – TASTE
2020-10-22 Heat up the olive oil in a pan over medium heat. Add in the garlic and stir for around 30 seconds before adding the cabbage and the carrots. Stir fry the vegetables after …
From taste.mv


HOW TO MAKE VEGETABLE SPRING ROLLS RECIPE 春卷, CICI LI
Spring rolls are popular traditional Chinese snacks. Back in the days, people eat spring rolls on the Li Chun Day, which is at the beginning of spring. In or...
From youtube.com


BAKED VEGETABLE SPRING ROLLS WITH FILO PASTRY - RECIPES AND PLACES
2021-09-21 Step by step instructions. Chop your vegetables finely (julienne). Then heat up some sesame oil in a wide pan and add all your vegetables, cook for 5/10 minutes. Add soy …
From recipesandplaces.com


VEGETABLE SPRING ROLL RECIPE | AIR FRIED SPRING ROLL - SECONDRECIPE
2022-04-10 Instructions. Mix cornflour with water to make a smooth paste, keep this aside to seal the edges of the spring rolls. Shred the cabbage and carrots into thin strips. Heat oil in a …
From secondrecipe.com


HEALTHY & FRESH VEGETABLE SPRING ROLL RECIPE - EAT SIMPLE FOOD
At the end closest to you, start with the 1 piece of lettuce as the base, and then add a WEE bit of noodles, a bit of cucumber, 3 mint leaves, 3 basil leaves, 3 cilantro leaves, 1-2 pieces of …
From eatsimplefood.com


CRISPY VEGETABLE SPRING ROLLS | VEGETABLE ROLL RECIPE | EASY SNACKS ...
Today let's make Vegetable Spring Rolls Recipe These Vegetable Spring Rolls are super tasty Perfect for Iftar and superb for Lunch box. Link Video: https://...
From youtube.com


VEGETABLE SPRING ROLLS RECIPE - BBC FOOD
Brush with oil, then roll up the pastry to look like a sausage. Repeat with the remaining mixture and pastry. Repeat with the remaining mixture and pastry. Bake in the oven for 15-20 minutes, …
From bbc.co.uk


Related Search