Ww 3 Points Vegetarian Spring Rolls Recipes

VEGETARIAN SPRING ROLLS

Steps:

• Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
• Drain, rinse in cold water and drain again.
• Cut into 2-inch lengths.
• Heat the peanut oil in a wok over high heat.
• Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
• Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
• Stir in the rice noodles.
• Arrange the wrappers on the counter, pointing diagonally.
• Spoon a bit of the filling onto the bottom corner of the wrapper.
• Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
• Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
• Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
• You may want to flip the spring rolls halfway through baking.
• You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.

VEGETARIAN SPRING ROLLS

Steps:

• Whisk together ingredients for dipping sauce and set aside.
• In large skillet over medium heat, swirl canola oil and add garlic and ginger. Cook, while stirring, for 1 minute. Add cabbage, inion, and soy sauce and increase heat slightly. Cook until vegetables are tender, stirring occasionally, about 15 minutes. Transfer mixture to separate bowl.
• Place rice noodles in large bowl and add enough hot water to cover, allow the noodles to sit until soft, about 10 minues. Drain and rinse with cold water and drain again. Cut noodles into 2 inch segments and transfer to cabbage mixture.
• Add carrot and seasme oil and toss to coat.
• Assemble the rolls by dipping one end of the wrapper in a bowl of warm water. Add 2 tablespoons of mixture to middle of wrapper and fold in sides. Roll up wrapper to enclose filling.
• Makes 16 rolls.

SPRING ROLLS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the slaw mix and cook, stirring frequently, over medium-high heat, until softened, about 4 minutes. If the mixture seems too dry, add a little water. Add the soy sauce, chili sauce, sesame oil, and sugar. Cook over medium heat until the flavors are blended, about 3 minutes longer. Set aside to cool slightly.
• Preheat the oven to 350°F. Spray a large baking sheet with nonstick spray; set aside.
• Lightly moisten the edges of one egg roll wrapper with water. Place a scant 1⁄4 cup of the filling in the center. Fold in the sides then roll up to completely enclose the filling. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with the remaining egg roll wrappers, filling, and nonstick spray to make 8 rolls. Bake the rolls until light golden, 20-25 minutes. Serve hot.
• Serving size: 1 spring roll

WW 3 POINTS - VEGETARIAN SPRING ROLLS

Steps:

• To make the dipping sauce, whisk all the ingredients together.
• To make the spring rolls, heat large nonstick skillet over med heat.
• Add canola oil, then add garlic and ginger.
• Cook, stirring until fragrant.
• Stir in cabbage, onion, and soy sauce.
• Increase heat to med-high.
• Cook, stirring occasionally, until vegetables are tender.
• Transfer cabbage mixture to medium bowl.
• Meanwhile, place rice noodles in large bowl and add enough hot water to cover.
• Let stand until soft, about 10 minute.
• Cut noodles into 2-inch lengths and stir into the cabbage mixture.
• Add carrot and sesame oil, toss to coat.
• To assemble: dip one rice paper in bowl of warm water and place on clean kitchen towel.
• Place 2 tbsp of vegetable mixture in center of wrapper.
• Fold in sides, and roll up to enclose the filling.
• Repeat process for all remaining rice papers.
• Transfer rolls to cutting board and slice in half. Serve with dipping sauce.
• 3 Points for 2 rolls with 1 tbsp dipping sauce.