Crunchy Vegetable Rolls With Soy Dipping Sauce Recipes

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES

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.

CRUNCHY VEGETABLE ROLLS WITH SOY DIPPING SAUCE

Steps:

• Preheat oven to 375°F. Spray heavy baking sheet with vegetable oil spray. Heat 1 teaspoon sesame oil in heavy large nonstick wok or skillet over high heat. Add green onions, garlic and ginger; stir-fry 1 minute. Add spinach, mushrooms, zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach wilts, about 3 minutes. Add 4 teaspoons soy sauce and stir to coat vegetables, about 30 seconds. Transfer mixture to colander and drain off liquid. Cool completely.
• Place egg roll wrappers on work surface. Spoon filling in 4x2-inch rectangle in center of each wrapper, dividing equally. Fold in short sides, then roll up tightly. Arrange seam side down on prepared sheet. (Can be made 6 hours ahead. Cover with plastic wrap, refrigerate. Remove plastic before continuing.) Bake until wrappers are crisp and filling is heated through, turning once about 10 minutes.
• Meanwhile, mix vinegar and remaining 1 Teaspoon sesame oil and 3 tablespoons soy sauce in small bowl.
• Transfer rolls to plates. Serve warm with dipping sauce.

ASIAN VEGETABLE ROLLS WITH SOY-LIME DIPPING SAUCE

Steps:

• Combine soy sauce, lime juice, garlic, honey, ginger, oil and red pepper flakes in small bowl.
• Combine cucumber, carrot, bell pepper and green onion in medium bowl. Stir in 1 tablespoon soy sauce mixture.
• Place about 1 tablespoon vegetable mixture on each lettuce leaf. Roll up leaves; sprinkle with sesame seeds, if desired. Serve with remaining sauce for dipping.

2 POINTS PLUS - CRUNCHY VEGGIE ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Dipping sauce: combine vinegar, lime juice, peanuts, sugar and salt in small bowl. Set aside.
• Combine noodles with boiling water in medium bowl.
• Soak noodles for 12 minute Drain and pat dry with paper towels.
• Half-fill large skillet with warm water.
• Soak 1 rice paper round in water 30-45 seconds.
• Pat with paper towel to remove water.
• Place 1/4 noodles on bottom third of rice paper.
• Top with 1/4 each of cucumber, carrot, scallions, and cilantro.
• Tightly roll rice paper around filling, but just enough to cover it.
• Place 1/4 parsley leaves in single row along the roll, then continue rolling up to form neat cylinder.
• Place roll seam side down on plate and cover with damp paper towel.
• Complete filling 4 rolls.
• Slice each rolls on diagonal into 4 pieces. Serve with sauce.
• 2 points plus yeilds 1 roll and 1/2 tbsp sauce.

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

Steps:

• Cook noodles in pot of boiling water until tender, about 1 minute. Drain. Rinse with cold water. Drain well. Coarsely chop. Place noodles in bowl. Mix in next 7 ingredients. Season with salt and pepper.
• Place 1 egg roll wrapper on work surface. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.)
• Pour oil into heavy large pot to depth of 3 inches. Heat to 350°F. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with sauce.
• To make soy-ginger dipping sauce:
• Whisk all ingredients in bowl to blend. Makes about 1 cup.