Cold Vegetarian Spring Rolls Recipes

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FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES



Fresh Vegetable Spring Rolls with Two Dipping Sauces image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Number Of Ingredients 24

1 cup shredded Napa cabbage
1 cup shredded carrot
1/2 cup finely sliced green onion
1 red pepper thinly sliced
6 large shiitake mushrooms, grilled and sliced thin
2 cups bean sprouts
1/2 cup chopped cilantro
Salt and freshly ground pepper
8 very thin 8-inch square spring roll wrappers
Garlic-Soy Dipping Sauce, recipe follows
Spicy Peanut Dipping Sauce, recipe follows
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar
2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chile oil
1/2 cup cilantro leaves, finely chopped

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.

VEGETARIAN SPRING ROLLS



Vegetarian spring rolls image

Make your own veggie spring rolls for a Chinese-inspired banquet. These are quick and easy to make, along with the spicy dipping sauce

Provided by Ailsa Brown

Categories     Starter

Time 1h5m

Yield Makes 16-18

Number Of Ingredients 15

1 nest of vermicelli rice noodles
1 Chinese leaf cabbage, finely shredded, around 400g
2 carrots, peeled and julienned
150g beansprouts
3 spring onions, thinly sliced, white and green parts kept separate
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp Shaoxing wine
15g coriander, finely chopped
1 pack of spring roll wrappers (not rice paper)
1.5l vegetable oil, for frying
2 tbsp soy sauce
½ - 1 tsp crispy chilli and garlic oil
2 tbsp rice vinegar
1 spring onion, finely sliced

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.

Nutrition Facts : Calories 74 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.67 milligram of sodium

COLD SHRIMP AND VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE



Cold Shrimp and Vegetable Spring Rolls with Cashew Dipping Sauce image

Categories     Food Processor     Dairy     Nut     Shellfish     Vegetable     Appetizer     Cocktail Party     Yogurt     Cashew     Shrimp     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 18

1 pound large shrimp (about 15), shelled and deveined
3/4 cup finely shredded carrot
1/4 cup finely chopped scallion greens
1 teaspoon rice vinegar, or to taste
twelve 6 1/2-inch rounds of rice paper*
3/4 cup fresh coriander leaves
3/4 cup finely shredded Bibb lettuce
3/4 cup alfalfa sprouts
Garnish: coriander sprigs
For cashew dipping sauce:
1 cup unsalted roasted cashews (about 1/4 pound)
1 tablespoon vegetable oil
3/4 cup plain yogurt
2 garlic cloves, minced
1 tablespoon fresh lemon juice, or to taste
1 tablespoon soy sauce, or to taste
cayenne to taste
*available at Asian markets

Steps:

  • In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces.
  • In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
  • Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
  • Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.
  • Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.
  • To make cashew dipping sauce:
  • In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups.

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