Vegetable Spring Rolls Recipes

Steps:

• In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
• Let marinate at room temp for 10 minutes, stirring frequently.
• Meanwhile, place the noodles in a medium bowl.
• Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
• Drain well and snip into 2-inch pieces.
• Set aside.
• Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
• Sprinkle with basil/mint leaves.
• Fold the bottom edge over the filling; fold in both sides and roll up tightly.
• Press to seal.
• Place on a plate seam side down; cover with plastic wrap.
• Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
• Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
• In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
• Serve as a dipping sauce with the spring rolls.
• NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
• Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
• Remove and let drain on a clean dish towel.
• Do not stack the rice papers; they will stick together.

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.

Steps:

• Soak the cellophane noodles in warm water for 20 minutes. Drain the noodles and cut into pieces about 3 inches long.
• To make the filling, in a large skillet or saute pan over medium-high heat, warm the oil until shimmering. Add the garlic and cook until light brown. Add the carrots and celery and cook until the vegetables are soft, about 3 minutes. Add the shiitake and tree ear mushrooms and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes.
• Add the salt, pepper, and sugar, and stir until combined. Add the bean sprouts and stir for about 1 to 2 minutes. Add the cellophane noodles and stir for another minute. Add the fried tofu, stirring gently to combine. Transfer the filling to a colander and set aside until the mixture is well drained.
• Fill a large bowl with very warm water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Spread about 1/3 cup of the filling over the bottom third of the rice paper. Spread about 1/4 cup of the vermicelli over the filling, and top with a few mint leaves. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end to form a tight cylinder. Repeat with the remaining rice paper and filling.
• The rolls can be made up to 2 hours in advance. Cover the rolls with a damp towel until ready to serve. Just before serving, cut each roll crosswise into three or four pieces and serve with the peanut sauce.

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
• Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
• Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
• Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
• Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
• Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
• Allow to cool for 5 minutes before serving.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the coleslaw mix and cook, stirring, until the cabbage wilts, about 3 minutes. Add the peanut sauce and mix well to combine. Remove from the heat.
• Place 2 inches of water in the bottom of a steamer or large saucepan and set over medium-high heat.
• Meanwhile, arrange the spring roll wrappers on a flat surface. Top each wrapper with an equal amount of the coleslaw mixture, water chestnuts, and asparagus, making an even layer down the center. Roll up the wrappers, tuck in the ends and place side by side in steamer basket or large colander. Set the steamer basket (or colander) over the now simmering water, cover, and steam until the wrappers are translucent, about 5 minutes.
• Serve the spring rolls with soy sauce on the side for dipping.
• In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
• Yield: approximately 3 1/2 cups

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.

Steps:

• Using a sharp knife, dice the chicken into 1/4in pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time.
• Season with soy sauce and sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.
• In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, scallions, and sliced carrot. Add the cooled chicken and stir well to combine everything together.
• Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.
• Mix the cornstarch with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
• Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.

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.

Steps:

• Combine all dressing ingredients in a large bowl. Add all vegetables and the chopped cilantro. Toss thoroughly. Taste and adjust seasonings as needed. Let set 10-15 minutes for flavors to blend.
• Soak one rice paper at a time in water until softened. Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper.
• Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior to completing the wrap - they show through the rice paper and are very decorative. Place on a plate, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling.
• Serve with a sauce of your choice. Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce. I like the lighter combinations better with these rolls. Even commercial Chinese salad dressing works in a pinch.

Steps:

• For Sauce mix together all ingredients.
• For filling mix together all the vegetables.
• To assemble one at a time, dip rounds in water, lay some noodles, nuts and filling in bottom of paper. Drizzle some sauce over and fold up like a spring roll. Eat and enjoy.
• I often just put everything out and people make their own.