Bahia Mar Resorts Caribe Asian Spring Rolls Recipes

ASIAN SPRING ROLLS

ASIAN SPRING ROLLS image

Yield 4

Number Of Ingredients 9

Ingredients

8 8-inch round spring-roll wrappers
2 cups shredded Bibb lettuce
1 cup shredded carrot
1/4 cup sliced scallion
2 tablespoons chopped fresh cilantro
5 tablespoons bottled peanut sauce
2 tablespoons seasoned rice vinegar
1 avocado
1 cup rice sticks

Steps:

Fill a shallow dish with warm water. Dip each spring-roll wrapper in water; place between damp paper towels for 10 minutes. In a large bowl, combine lettuce, carrot scallion, cilantro, 2 tablespoons peanut sauce, 1 tablespoon rice vinegar. Toss. In a small bowl, stir together remaining peanut sauce and rice vinegar., set aside. Place avocado, rice noodles and 1/2 cup of the mixture half an inch from the bottom edge of a wrapper. Fold bottom edge of the wrapper over the filling. Fold sides over and roll. Repeat. Cut in half and serve.

CRISPY SRIRACHA SPRING ROLLS

Crispy Sriracha Spring Rolls image

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield about 2 dozen.

Number Of Ingredients 11

Ingredients

3 cups coleslaw mix (about 7 ounces)
3 green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pound boneless skinless chicken breasts
1 teaspoon seasoned salt
2 packages (8 ounces each) cream cheese, softened
2 tablespoons Sriracha chili sauce
1 package (24 to 28 each) spring roll wrappers, thawed
Oil for deep-fat frying
Sweet chili sauce, optional

Steps:

Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

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