Karenroses Asparagus Spring Rolls Recipes

SPRING CHICKEN ROLL-UPS WITH LEMON DIJON PAN SAUCE

Steps:

• Halve the chicken breasts horizontally separating each into 2 cutlets.
• Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
• Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
• Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

CHICKEN/ASPARAGUS ROLL-UPS

Steps:

• Season pounded chicken breasts lightly with salt and freshly ground pepper.
• Place 2-3 asparagus spears on each chicken breast half.
• Roll up tightly; secure with toothpicks, if necessary.
• Set aside.
• Combine flour, garlic, 1/2 tsp salt, 1/2 tsp thyme and paprika.
• Roll chicken in flour mixture.
• Place onions and diced tomatoes on bottom of 13x9" pan, reserving 8 slices of onion for top.
• Place chicken breasts over vegetables; top with reserved onion and tomato slices.
• Combine broth with remaining salt and thyme; pour around chicken.
• Cover pan loosely with foil and bake at 350 degrees for 30 minutes.
• Uncover and bake until tender, about 10-15 minutes.

CHEESE AND ASPARAGUS ROLLS

Steps:

• Trim crusts from the bread.
• Sprinkle one side of bread with poppy seeds.
• Flatten with a rolling pin.
• Turn over bread slice and roll lightly again.
• Beat cream cheese together with mayonnaise and egg yolk.
• Beat until smooth then blend in grated cheese and lemon rind.
• Spread cheese mixture over plain sides of bread slices.
• Place 1 or 2 asparagus spears on each slice.
• Roll up, jelly roll fashion, and cut rolls in half. For a coctail party cut into thirds.
• Brush with melted butter.
• Place rolls, seam side down on baking sheet and bake in 400 degree oven for 10 minutes.
• If making ahead of time, cover the rolls with plastic wrap touching the surface, then cover the container.

SPICY SPRING ROLLS

Steps:

• In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
• Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

CHEESE ASPARAGUS ROLLUPS

Steps:

• Mix butter, parsley, dill, onion and Cheez Whiz together.
• Trim crust from bread and flatten with rolling pin (pretty flat).
• Spread mixture on bread. Top with very dry asparagus.
• Roll corners over and secure with toothpick. Put on baking sheet.
• Just before broiling brush with melted butter. Broil 5" from heat until golden.

SIMPLE CHICKEN ASPARAGUS ROLLS

Steps:

• Pregeat oven to 400F degrees.
• Spray a casserole dish with veggie spray and set aside.
• Place chicken breasts halves between plastic sheets and pound with a mallet to about a half inch thick. Skin side down sprinkle chicken breast with salt and pepper; sprinkle 1/4 cup cheese over each chicken breast half; lay four asparagus spears crossways on top of cheese.
• Carefully roll chicken using tooth picks to close if necessary.
• Lay rolls in prepared casserole dish; sprinkle with salt and pepper and spray chicken with veggie spray.
• Bake in preheated oven for 35 to 45 minutes or until chicken is no longer pink inside.

ASPARAGUS ROLL-UPS

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

DELICIOUS ASPARAGUS ROLL UPS

Steps:

• Set oven to 400°F.
• Grease a baking sheet.
• Flatten bread with a rolling pin.
• In a bowl combine the cream cheese with blue cheese, garlic and green onions.
• Spread about 1 tablespoon of the cream cheese mixture on each slice of bread.
• Top with asparagus spear then roll up tightly.
• Place seam side down on a greased baking sheet.
• Brush with butter and sprinkle with parmesan cheese.
• Cut roll-ups in half.
• Bake at 400°F for 10-12 minutes or until lightly browned.
• Delicious!

CRAB ASPARAGUS EGG ROLLS WITH THREE DIPPING SAUCES

Steps:

• For egg rolls: Heat 1 tbsp canola oil in wok or sauté pan over medium high heat.
• Add ginger and garlic, toss in oil.
• Sauté cabbage, carrots and asparagus for 1-2 minutes, to heat through.
• Add soy sauce, sesame oil and sauté for one minute more.
• Lower heat to medium and fold in crab meat and scallions.
• Add white pepper to taste.
• Keep over heat to warm through.
• Remove from heat, and let filling cool.
• Place egg roll wrapper in front of you, point down.
• Place about 3 tbsp of filling towards the lower half.
• Roll the bottom up, and the sides in, like an envelope.
• Fold over and seal the end of the egg roll with a bit of water to keep closed.
• Repeat until all egg roll wrappers are filled.
• Heat canola oil in wok or deep frying pan.
• I fry four egg rolls at a time and use just enough oil to cover the egg rolls about ½ to ¾ of the way over.
• Heat oil over medium high heat, to about 350 degrees, and fry egg rolls until golden brown on each side.
• Remove from oil and place on metal wrack or paper towels to drain excess oil.
• Serve with your choice of dipping sauces.
• For sweet soy dipping sauce: Combine all ingredients and stir to dissolve sugar.
• Allow to sit for at least one hour.
• Can be stored covered in refrigerator for up to 2 weeks.
• For duck sauce: Combine mustard and apricot preserves.
• Ready to serve.
• For peanut sauce: Blend peanuts, soy sauce, chili paste, cayenne pepper, brown sugar, and lime juice until mixed thoroughly, into a paste.
• Add as much as hot water is needed until sauce is at desired consistency, thinner or thick, depending on taste.
• Garnish with peanuts.