Karenroses Asparagus Spring Rolls Recipes

ASPARAGUS ROLL UPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease a baking sheet.
• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• When bacon is cool, crumble and set aside in a bowl.
• Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside.
• Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
• Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
• Spread cream cheese mixture evenly over each slice of bread.
• Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.
• Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
• Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

SAVORY ASPARAGUS SPRING ROLLS

Steps:

• Bring a medium pan of water to a boil. Blanch the asparagus until crisp-tender, 1 to 3 minutes depending on the thickness of the asparagus. Plunge the asparagus into ice water to stop the cooking. Drain and pat dry. Cut each asparagus in half so that you have 2 pieces about 3 inches each.
• For the stalk halves of the asparagus: Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with oyster sauce. Lay a piece of the stalk-half of asparagus across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put the rolls onto a plate seam-side down while making the remaining rolls.
• For the spear end of the asparagus: Place a spring roll wrapper on a flat surface with square to you. Lightly brush the middle of the wrapper with oyster sauce. Lay a piece of asparagus with the tip overhanging the edge away from you. Fold up the bottom toward the center. Fold in one side of the wrapper toward the middle and then roll up. Use cornstarch mixture along the edge of the wrapper as a paste to help seal. Put onto a plate seam-side down while preparing the remaining rolls.
• Heat a small skillet over medium-high heat and add some of the vegetable oil. Add the rolls a few at a time and shallow fry, turning as they become golden brown; do not fry too many at one time and overcrowd the skillet. Once golden, remove from the skillet and drain on paper towels.
• On a small plate, mix together the black and white sesame seeds. Brush the cooked rolls with a little honey, and then roll them in the sesame seeds and serve.

SHRIMP AND ASPARAGUS SUMMER ROLLS

Steps:

• Bring a medium pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Cool, then toss with lime juice and a few pinches of salt. Set aside.
• In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Toss with basil, cilantro, rice vinegar and sesame oil. Set aside.
• Have all ingredients ready for rolling the spring rolls: carrot, mango, seasoned rice noodles, shrimp, asparagus and mint leaves.
• Fill a dish or your kitchen sink with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a damp towel. Smooth to remove wrinkles, than fold up the bottom quarter toward the top. Working with your hands, place about two tablespoons of the rice noodles on the folded up part of the wrapper. Place a few asparagus spears, carrot, mango and shrimp on top of the noodles. Add a mint leaf slightly above the rest of the filling.
• Fold sides of the wrapper in toward the middle and roll the summer roll up, keeping the filling tightly pressed together. Tuck a few mini chives in to the side before you roll it all the way. Place roll on a plate and cover with a damp towel.
• Repeat with remaining rice-paper sheets and filling. Chill summer rolls until ready to serve. Slice summer rolls in half to show the vibrant colors inside and serve with avocado puree or peanut sauce.

ASPARAGUS PARMESAN PASTRY ROLLS

Steps:

• Unfold pastry sheets and halve each parallel to fold lines. Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
• Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides. Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus.
• Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.
• Preheat oven to 400°F.
• Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes.
• Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half (see photo, opposite). Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using). Serve warm.

ASPARAGUS DIJON HAM ROLLS

Steps:

• In a saucepan, melt butter; stir in flour until smooth. Gradually stir in milk and cook until bubbly and thickened. Stir in mustard, horseradish, salt and pepper. Remove from the heat., Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking pan; cover with sauce. Bake at 375° for 20 minutes or until asparagus reaches desired doneness. Place egg over sauce just before serving.

KARENROSE'S ASPARAGUS SPRING ROLLS

Steps:

• In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
• In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
• Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
• Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle.
• Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge.
• Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.