Asian Vegetable Roll Recipes

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

ASIAN SPRING ROLLS

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.

ASIAN VEGETABLE MEAT ROLL

Steps:

• Heat oven to 350°F. Spray broiler pan rack with cooking spray.
• Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients. Spread over beef mixture to within 1 inch of edges; press into beef mixture.
• Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges and ends to seal. Place roll, seam side down, on rack in broiler pan.
• Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center and juice of beef is clear (meat thermometer should reach at least 160°F). Let stand 10 minutes before slicing.

SPRING ROLL RECIPE | VEGETABLE SPRING ROLLS

Steps:

• Add oil to a hot pan and saute spring onion whites.
• Add all the veggies except onion greens.
• Fry on a high flame until half done yet crunchy.
• Add soya sauce and vinegar. Mix well.
• Add onion greens, pepper and very little salt. Mix and off the stove.
• If you wish to use noodles, boil them al dente. Rinse well and drain completely. Add them to the stir fried veggies and fry for a min. Pour 1 tsp more soya sauce. Sprinkle some salt and pepper.
• Cool this completely.
• Place a damp cloth over the frozen sheets for 5 to 7 mins or follow the instructions mentioned on the pack.
• Spread one wrapper, place a spoonful of stuffing.
• Roll one edge towards the inner side covering the stuffing.
• Bring the sides to the center. Dampen the left over edge and roll the wrapper to seal.
• Keep them covered otherwise they will dry up..
• Heat oil until hot enough. To check drop a small piece of wrapper in the oil.
• If the oil is hot enough It rises in the oil without browning.
• Add the rolls in hot oil and fry evenly by stirring until golden. Remove them on kitchen tissue.
• Serve vegetable spring rolls hot with ketchup.
• Preheat the oven at 220 C for at least 15 minutes.
• Brush the spring rolls generously with some oil.
• Place them on a greased tray and bake for 12 to 13 mins.
• Even a wired rack works well. If needed flip them and bake for another 6 mins.
• Serve spring rolls hot with any sauce.

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

CHINESE VEGETABLE SPRING ROLLS

Steps:

• Gather the ingredients.
• About 30 minutes before assembling the filling, rinse and drain the mung bean sprouts to give them time to dry thoroughly.
• Soak the mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and slice thinly.
• Squeeze any excess water out of the mushrooms and slice thinly.
• Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
• In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce, and sugar. Set aside.
• Heat 2 tablespoons oil in a frying pan , swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms, followed by the bamboo shoots, bell pepper, mung bean sprouts, and grated carrot.
• Stir in the sauce ingredients. Taste and season with salt and freshly ground pepper if desired. Remove from the heat and cool.
• To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with lightly beaten egg or water.
• Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.
• Lift the bottom corner of the wrapper and tuck it in under the filling.
• Fold over the left and right sides of the spring roll wrapper.
• Continue rolling up the wrapper.
• When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
• Heat a few inches of oil for deep frying to 360 F over medium high heat in a heavy-bottomed pot or wok. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).
• Remove and drain on paper towels. Serve with plum sauce , hot mustard , or sweet-and-sour sauce .

VIETNAMESE SPRING ROLLS

Steps:

• Soak the mung bean vermicelli in water until soft. Drained.
• Cut the chicken breast meat, shrimps and onions into small cubes
• Cut the carrots and yam bean into fine julienne by hand or with a mandolin.
• Cut the scallion into small pieces
• Heat up the oil in a saucepan or wok, stir-fry the chicken meat until cooked.
• Add the shrimps, and continue to stir-fry until it is cooked. Remove from heat.
• Mixed the shrimp and chicken with all the remaining ingredients.
• Place the wrapper with one of the corners near you, like a diamond, on a clean and dry surface.
• Place about 20-25g of filling on the wrapper, slightly off center but near to you.
• Fold the corner nearest to you over the filling. Roll it tight.
• Fold the left and right corner to the center.
• Place a dollop of cornstarch slurry or egg liquid on the tip of the remaining corner.
• Roll the spring roll away from you like making a burrito. Let the cornstarch slurry or egg liquid to act as gum to secure the seal at the folding.
• Place a large piece of plastic sheet on a shallow pan.
• Place the spring roll seam side down on the plastic sheet.
• Cover it with another plastic sheet and keep it in the freezer until the spring rolls are frozen.
• Remove the frozen spring rolls and store it in a freezer safe container.
• Heat up the oil in the deep fryer or wok to 350°F/175°C.
• Deep fried the spring 5 minutes until they turn golden brown.
• Prepare the dipping sauce
• Mix all the ingredients in a small pot.
• Heat it up until the sugar is dissolved.

ASIAN VEGETABLE ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
• Place spaghetti squash half cut-side down on the prepared baking sheet.
• Bake until the squash is tender and the flesh shreds easily, about 40 minutes. Shred strands of flesh from rind and place in bowl.
• Place broccoli in a steamer basket over a pan of boiling water. Steam until tender, about 8 minutes. Add spinach to steamer basket for last 2 minutes. Place broccoli and spinach in separate bowls.
• Spread 1/4 teaspoon miso paste down the center of each tortilla. Place 2 tablespoons of spaghetti squash, 1 tablespoon of spinach, and 1 tablespoon of broccoli florets over the miso paste down the center of the tortillas. Fold up the sides of the tortillas around the filling, then fold up the ends to enclose the filling.
• Heat 1/4 cup of olive oil in a skillet over high heat.
• Place one rolled tortilla, seam side down, in the frying pan. Gently press the tortilla with a spatula. Cook until the tortilla is golden brown, about 2 or 3 minutes per side, turning once. Fry the remaining tortillas in the same manner, adding olive oil as needed.