VEGETABLE SPRING ROLLS WITH PEANUT SAUCE
Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!
Provided by Chungah Rhee
Categories appetizer
Yield 8 servings
Number Of Ingredients 17
Steps:
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling. Serve immediately with peanut sauce.
VEGETABLE ROLLS
Make and share this Vegetable Rolls recipe from Food.com.
Provided by Tisme
Categories Vegetable
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
- Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
- Spoon 2 tablespoons of vegetable mixture over one half of each slice of bread and brush egg over remaining bread half. Roll up bread from vegetable side to enclose filling.
- Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
- Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown.
- Stand rolls for 5 minutes before serving.
- Serve warm rolls with tomato sauce.
ELEGANT VEGETABLE ROLLS
Make and share this Elegant Vegetable Rolls recipe from Food.com.
Provided by ShaGun
Categories Greens
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté 1 tablespoons oil, garlic and red pepper flakes over high heat 1 minute, stirring constantly. Add cole slaw mix and mushrooms and sauté 3 more minutes. Season with 1 1/2 teaspoons salt and pepper.
- Separate dough into 4 rectangles. Firmly press perforations to seal. Place 1/4 of vegetable filling on short side of rectangle. Fold up long sides to cover mixture and then roll like and egg roll. Place on a baking sheet, folded side down. Bake at 400 for 13-18 minutes, or until golden.
- Meanwhile, sauté 1 teaspoons oil, tomatoes, cumin and 1/2 teaspoons salt 3 minutes, or until tomatoes are soft. Puree mixture in food processor or blender until smooth. Set aside.
- When rolls are removed from oven, spoon 1/4 of sauce onto 4 plates. Cut veggie rolls in half on diagonal and place 2 halves standing upright on plate. Garnish with cilantro.
Nutrition Facts : Calories 272.1, Fat 9.2, SaturatedFat 1.8, Cholesterol 35, Sodium 1550.8, Carbohydrate 39.9, Fiber 3.8, Sugar 4.9, Protein 8
VEGETARIAN SAUSAGE ROLLS
Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch
Provided by Esther Clark
Categories Buffet, Lunch, Snack, Supper
Time 1h10m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Put the mushrooms in a food processor and pulse until they're very finely chopped.
- Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
- Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don't add too much) and work everything together until you have a slightly stodgy mixture.
- Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.
Nutrition Facts : Calories 286 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
VEGETARIAN SPRING ROLLS
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
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
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