Asian Spring Rolls Recipes

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ASIAN SPRING ROLLS



Asian Spring Rolls image

This spring roll recipe takes some time to prepare but it's well worth it! The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. -Nirvana Harris, Mundelein, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 8 spring rolls (1 cup sauce).

Number Of Ingredients 19

3 tablespoons lime juice
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon salt
3 ounces uncooked thin rice noodles
1 large carrot, grated
1 medium cucumber, peeled, seeded and julienned
1 medium jalapeno pepper, seeded and chopped
1/3 cup chopped dry roasted peanuts
8 spring roll wrappers or rice papers (8 inches)
1/2 cup loosely packed fresh cilantro
PEANUT SAUCE:
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1/4 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 cup hot water

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.

Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 571mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)



Thai Dipping Sauce for Spring Rolls (Nam Jim Po Piah) image

I always have this sauce in my fridge - it is the classic dipping sauce for Thai spring rolls (po piah), but it tastes great with any fried appetizer. It will last for a few weeks in the fridge.

Provided by Toi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 6

1 cup white sugar
½ cup water
½ cup white vinegar
2 teaspoons salt
1 bird's eye chile, minced
1 clove garlic, minced

Steps:

  • Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Sodium 388 mg, Sugar 16.7 g

AUTHENTIC CHINESE SPRING ROLLS



Authentic Chinese Spring Rolls image

This recipe comes from a Chinese cooking teacher who is herself Chinese. She taught us home-style Chinese cooking. This recipe takes some time to make, but is well worth it. Better than the best restaurant fare!

Provided by Jainagirl

Categories     Chinese

Time 2h30m

Yield 50 rolls - cut in half diagonally for 100 pieces to s

Number Of Ingredients 33

2 lbs ground lean pork
2 tablespoons cornstarch
2 tablespoons rice wine vinegar
2 tablespoons dry sherry
1 teaspoon salt
10 -12 cups cabbage, shredded
12 ounces carrots, shredded
1 (8 ounce) can bamboo shoots, squeezed of excess moisture and shredded
8 -10 dried shiitake mushrooms, rehydrated in boiling water, squeezed and shredded
1 bunch green onion, thinly sliced
2 tablespoons cornstarch
1 teaspoon sugar
1/2 teaspoon white pepper
4 tablespoons soy sauce
1 -2 teaspoon sesame oil
1 -2 tablespoon dry sherry
50 spring roll wrappers, paper-thin wheat-based, thawed if frozen. Wei-Chan brand recommended
4 tablespoons all-purpose flour
6 tablespoons water
1 quart vegetable oil
2 tablespoons hot sauce, Frank's or Durkee brand recommended
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon dry sherry
6 tablespoons apricot jam
2 tablespoons dry sherry
4 -6 tablespoons soy sauce
4 teaspoons rice vinegar
1 green onion, sliced
1 dash white pepper
1 tablespoon hot sauce, Frank's or Durkee brand recommended (optional)

Steps:

  • Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
  • Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
  • Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
  • To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
  • Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don't let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.

Nutrition Facts : Calories 251, Fat 21.6, SaturatedFat 3.7, Cholesterol 13.8, Sodium 347.6, Carbohydrate 10, Fiber 1, Sugar 2.3, Protein 4.8

VIETNAMESE FRESH SPRING ROLLS



Vietnamese Fresh Spring Rolls image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by Anonymous

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 15

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

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.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g

ASIAN SPRING ROLLS



Asian Spring Rolls image

My teenage daughter would live off store bought frozen egg rolls if she could. I hate to think what is actually in those, so I set about making my own, by taking the best ingredients from several different recipes, I created a delicious egg roll, which she can take out the freezer and pop in the microwave for 1 1/2 minutes and enjoy, also this way I know what she is eating!! For a quick dipping sauce, I buy Asian duck sauce from the grocery store.

Provided by ChefDebs

Categories     Asian

Time 40m

Yield 20 rolls, 10 serving(s)

Number Of Ingredients 16

1 lb ground turkey
2 tablespoons sesame oil
3 teaspoons minced gingerroot
4 teaspoons minced garlic
1 cup fresh bean sprout
1/2 cup coleslaw mix
3 tablespoons cilantro, chopped
4 ounces vermicelli (cooked)
0.5 (8 ounce) can water chestnuts, chopped
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon white pepper
1 lb egg roll wrap
1 egg
2 teaspoons water
oil (for frying)

Steps:

  • Brown the ground turkey in the sesame oil.
  • Add the ginger, garlic, bean sprouts and coleslaw mix and cook over med heat until the sprouts become limp (5 minutes).
  • Add the remaining ingredients (except the last four) and remove from the heat and let cool.
  • On a damp tea towel, place an egg roll wrap and fill with 2 tablespoons of the turkey mix. Roll up as instructed on the back of the egg roll wrap package, using the egg mixed with the water to seal the edges.
  • Heat an inch of oil in a skillet on med-high heat.
  • Fry the rolls, turning frequently until golden, about 5-7 minutes.
  • Can be frozen after allowing to cool.

Nutrition Facts : Calories 294.9, Fat 7.9, SaturatedFat 1.7, Cholesterol 61.1, Sodium 612.5, Carbohydrate 39.5, Fiber 1.9, Sugar 1.4, Protein 15.5

ASIAN SPRING ROLLS



Asian Spring Rolls image

Categories     Garlic     Herb     Mushroom     Pork     Appetizer     Side     Fry     Lime     Mint     Carrot     Shallot     Soy Sauce     Gourmet

Yield Makes 40 spring rolls

Number Of Ingredients 26

For the spring rolls:
2 ounces cellophane (bean-thread) noodles*, soaked in boiling-hot water to cover for 20 minutes, drained well, and chopped
6 dried shiitake mushrooms*, soaked in hot water to cover for 20 minutes, rinsed, squeezed dry, the stems discarded, and the caps sliced thin
3/4 pound lean ground pork
3 garlic cloves, minced
3 large shallots, minced
1 tablespoon minced peeled fresh gingerroot
1 large carrot, shredded
1/3 cup chopped fresh coriander
1/3 cup chopped fresh mint leaves
1 cup chopped mung bean sprouts*
2 tablespoons soy sauce
1 1/2 teaspoons salt
1 teaspoon sugar
20 spring-roll wrappers*
an egg wash made by beating 1 large egg with 1 teaspoon water
vegetable oil for deep-frying
For the dipping sauce:
1/4 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons water
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons sugar
a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teaspoon dried hot red pepper flakes, or to taste
scallion brushes for garnish if desired
*available at Asian markets, some specialty foods shops, and many supermarkets

Steps:

  • Make the spring rolls:
  • In a large bowl combine well the noodles, the mushrooms, the pork, the garlic, the shallots, the gingerroot, the carrot, the coriander, the mint, the sprouts, the soy sauce, the salt, and the sugar. Put 1 spring-roll wrapper on a work surface, keeping the remaining wrappers covered with plastic wrap, cut it in half diagonally, and arrange one half with the longest side facing you. Spread a rounded tablespoon of the filling down the long side, leaving a 2-inch border at each end, and brush the edges with some of the egg wash. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some of the remaining egg wash if necessary. Make more spring rolls with the remaining filling, wrappers, and egg wash in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to 375°F. on a deep-fat thermometer and in it fry the spring rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450°F. oven for 10 minutes.
  • Make the dipping sauce:
  • In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili.
  • Cut the spring rolls diagonally into 1-inch-thick slices if desired. Arrange the spring rolls or slices on a platter with the dipping sauce and garnish the platter with the scallion brushes.
  • To make brush scallions:
  • Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts about 1/2 inch deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a bowl of ice and cold water and chill them for 2 hours, or until the fringed ends have curled. Drain the scallions well.

ASIAN BEEF 'SPRING ROLLS'



Asian Beef 'Spring Rolls' image

Discover a simple take on Asian-style beef spring rolls with this recipe! See how easy this Asian Beef 'Spring Rolls' recipe can be to make and serve.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 5

1 lb. extra-lean ground beef
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
2 carrots, cut into thin strips
2 Tbsp. creamy peanut butter
8 large iceberg lettuce leaves

Steps:

  • Brown meat in large skillet; transfer to plate.
  • Heat 1 Tbsp. dressing in same skillet on medium-high heat. Add carrots; cook and stir 3 min. or until crisp-tender. Stir in remaining dressing, meat and peanut butter; cook 2 min. or until heated through, stirring occasionally.
  • Spoon onto lettuce; roll up.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.8871 g, Sugar 0 g, Protein 10 g

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Reviews 17
Calories 169 per serving
Category Appetizer
  • Use thin spring roll wrappers. You need to buy the spring roll wrappers. Don’t try to make it. Even restaurants do not make the wrapper themselves. It is available in most Asian markets.
  • Try a different combination of the spring roll filling. What is in a spring roll? The filing of this recipe consists of the ingredients I use in my restaurant, which are available and loved by the locals.
  • Shred the vegetables by hand or with a mandoline. The reason not to use the box grater to shred the vegetables (yam bean, carrots) is to keep the filling dry.
  • Keep the ingredients dry. We need to keep the filling dry, as I mentioned in point 3. Here are more suggestions that you can achieve this: – Cut the vermicelli into short strips of 5 cm in length.
  • Keep the spring roll wrappers moist. This point seems to contradict my earlier point to keep the filling dry. However, exposing the spring roll wrappers will dry quickly and become brittle and hard.
  • Do not overstuff the spring rolls. How much filling should you put in one spring roll? It depends on the size of the wrapper.s The spring rolls should not have too much filling since they can break while deep frying.
  • Wrap tightly with no air pockets. It is not hard to wrap the spring roll. First, wrap the filling tightly so that there is no space inside. The spring roll does not look good aesthetically if it is partially empty.
  • Deep freeze by arranging the spring rolls with a single layer. After you wrap the spring rolls, you can store them in the freezer for future use. However, they tend to stick together easily.


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From natashaskitchen.com


ASIAN SLAW SPRING ROLLS | WEELICIOUS
2015-09-14 1. Place first 5 ingredients in a bowl and mix to combine. 2. Place the grated radish in several layers of paper towel and squeeze out excess water. 3. In a large bowl, place all vegetables and toss. 4. Pour 2 tablespoons of the vinaigrette into the bowl and toss to coat, reserving the remaining sauce for dipping. 5.
From weelicious.com


CHINESE SPRING ROLLS (春卷), DEEP-FRIED OR AIR-FRIED
2021-12-11 Two ways to fry spring rolls Option 1: Deep frying. Traditionally, Chinese spring rolls are deep-fried. This process creates crispy wrappers that make this dish very attractive. You’ll need an oil that has a neutral flavor and a high smoking point, e.g. sunflower, rapeseeds, canola, peanut, soybean, vegetable oil, etc.
From redhousespice.com


TRIO OF ASIAN DIPPING SAUCES FOR SPRING AND EGG ROLLS
2022-04-18 Pour into serving bowl and top with green onions and sesame seeds. SAVORY PEANUT SAUCE. To a small mixing bowl add the hoisin sauce, peanut butter, soy sauce and add 2 tablespoons warm water, you may need more depending on how thick your peanut butter is. Whisk until smooth.
From culinaryginger.com


THE 35 BEST IDEAS FOR ASIAN SPRING ROLL RECIPES
2019-10-29 The occurrence of spring period differs from country to nation as well as temperature level of this period also varies from area to area in the country. 15. Mye s Kitchen Ve able spring rolls Indian Chinese style. Best Asian Spring Roll Recipes. from Mye s …
From thecluttered.com


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