Breakfast Spring Rolls Recipes

FRESH SPRING ROLLS

Steps:

• In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
• Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

EASY SPRING ROLLS

Steps:

• FOR DIPPING SAUCE.
• Stir together soy sauce, vinegar,sesame oil and sesame seed in a small bowl and set aside.
• FOR FILLING.
• Combine slaw mix, tofu and nuts.
• Add sweet and sour sauce, toss to coat, and set aside.
• TO PREPARE.
• Dip rice papers in a bowl of warm water and drain off excess.
• Place between damp kitchen towels until ready to fill. One at a time works best!
• In the center of a rice paper place a cilantro leaf and/or a thin shred of green onion.
• Top with about 1/2 cup of the filling.
• Fold one edge over the filling, fold in sides, and roll up.
• Serve with the dipping sauce.

BREAKFAST SPRING ROLLS

Steps:

• In a large non-stick skillet, heat the oil on medium to medium-high heat. Once heated, add in the onions and sauté for about 1 minute. Add in the potatoes and sauté for about 5 minutes, until the potatoes are starting to soften.
• Add in the bacon and sauté for about another 5 minutes, until the bacon is cooked through, the potatoes are soft, and the onions are browned.
• Pour the beaten eggs in the pan, and mix everything together with a spatula. Stir the eggs every 30 seconds or so, allowing it to slowly cook. Once the eggs are cooked through, remove the pan from heat and mix in the salsa.
• To wrap the spring rolls, lay the wrapper on a clean flat surface. Spoon about 1/2 to 1 tablespoon of filling onto the bottom corner, keeping in mind not to overfill the spring roll wrapper.
• Lift the bottom corner up and tightly roll the spring roll to the halfway point. Fold the two sides in towards the center. Continue rolling the rest of the spring roll. When you get to the top, brush a bit of the cornstarch slurry on the final corner, and seal it. (For a detailed pictured description and additional tips on rolling spring rolls, see Steamy Kitchen)
• Place the spring roll on a tray with the seam side facing down. Keep the rolled spring rolls covered with a plastic wrap while you finish wrapping.
• To fry the spring rolls, use a deep fryer heated to 355°F/180°C. Place 4-6 spring rolls, seam side down, on the wire basket. Slowly lower the wire basket into the oil. Fry for about 1 1/2 - 2 minutes, until golden brown. If you do not have a deep fryer, you can also fry the spring rolls in a pot filled with 2 inches of oil. Once the oil is hot, gently add in 4-6 spring rolls at a time, seam side down. Fry for about 1 1/2 - 2 minutes, turning occasionally, until golden brown. Place on wire rack to drain and cool.
• Serve immediately with guacamole and sour cream for dipping.

ON-THE-GO BREAKFAST EGG ROLLS

Steps:

• Preheat oven to 425 degrees.
• On the stove, heat a large skillet greased with cooking spray to medium high.
• Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done. Add spinach and cooked meat and stir together until well-mixed, then remove from burner.
• Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray.
• Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow a minute to cool and then ENJOY!

EASY BREAKFAST ROLLS

Steps:

• Stir flour, salt, baking powder and 1/2 cup sugar.
• Combine milk, eggs and 1/2 cup melted butter.
• Add to dry ingredients and mix well.
• Place on lightly floured board and knead lightly 10 times.
• Roll or pat into rectangular shape 1/4 inch thick.
• Mix 1/2 cup sugar, cinnamon and 1/2 cup melted butter. Spread over dough.
• Roll dough as for jelly roll.
• Seal edges and cut into half inch slices.
• Combine remaining butter, brown sugar and nuts.
• Sprinkle lightly over bottoms of greased muffin pans.
• Arrange slices cutside down over this mixture.
• Bake 375F 25-30 minutes.
• Turn pans upside down on cooling rack and lift off rolls.
• Serve hot.

EASY SPRING ROLLS

Steps:

• Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
• Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.