Steamed Spring Rolls Recipes

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Steps:

• Heat sesame oil in a skillet over medium heat.
• Add tempeh and cook, turning, until golden brown on all sides; drain and set aside.
• Combine green onions, cabbage, and bell pepper with lemon juice in a medium bowl.
• Place one egg roll wrapper on work surface.
• Arrange 1/8 of the vegetables, about 3 tablespoon, and a strip of tempeh close to the middle of the wrapper.
• Fold over the corner near you, then the two sides corners.
• Gently roll toward the far corner.
• Moisten the edges with water, to seal the roll.
• Arrange rolls in a steamer, and steam over boiling water for ten minutes.
• Transfer rolls to serving platter.

Steps:

• In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.