Avocado And Sun Dried Tomato Spring Rolls Recipes
AVOCADO AND SUN-DRIED TOMATO SPRING ROLLS
Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast.
Provided by Louise
Categories Wraps and Rolls Appetizers
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat 1 quart oil in a wok over medium high heat.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
- Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
- Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
- Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 7.3 g, Cholesterol 7.9 mg, Fat 18.8 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 70.6 mg, Sugar 1.6 g
BACON & SUN-DRIED TOMATO ROLLS
These rolls have the bacon sun-dried tomatoes in the dough mix. They're excellent with soup and as with all bread are at their very best when fresh from the oven with butter melting into them. If anything, err slightly over with the flour and under with the water as the liquid from the onions & toms etc can result in a slightly stick dough. Check consistency during kneading and adjust with floour/water if required. I find 'cooking bacon' is better than rashers as these off-cuts are often chunkier - they make large, lean lardons that survuce the frying then kneading processes. I was brought up on a diet of homemade half and half bread - long before the days of bread makers and almost always make a 50/50 mix. (Making a full loaf I find using the small wholemeal, light crust setting on a large 50/50 mix gets it about right).
Provided by BonusMeals
Categories Breads
Time 2h15m
Yield 12 Rolls
Number Of Ingredients 13
Steps:
- Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin.
- Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast.
- Run your breadmaker on the dough setting.
- Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C.
- When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour).
- Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising.
- Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature).
- Remove from the oven and place on a cooling tray.
- Cut open, spread with unsalted butter and enjoy.
Nutrition Facts : Calories 222.5, Fat 5.4, SaturatedFat 1.6, Cholesterol 10.6, Sodium 600.8, Carbohydrate 34.5, Fiber 1.4, Sugar 1.7, Protein 8
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