Kathmandu Spring Rolls Recipes

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

ASIAN SPRING ROLLS

Steps:

• In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.

SPRING ROLL, MASTER RECIPE

Steps:

• Soak the rice noodles in boiling water until tender, 5 to 10 minutes. Rinse under cold water and drain.
• Prepare all of your fillings and put them in bowls (or neat piles) so that they're all in place once you're ready to start rolling.
• Prepare the wrappers, and roll: If you're using rice paper, soak a round in a dish or skillet of hot water until pliable, about 10 seconds. Put the round on a paper or dish towel so it doesn't stick, then fill and roll as tightly as you can, folding in the sides like a burrito. If you're using nori, spritz the sheets all over with a little water to soften them slightly. Spread the rice noodles all over the nori except for the far edge. Pile the fillings closest to you and roll, wetting the far edge with a little more water so you can seal the roll. Keep them as long rolls, or cut them into smaller pieces if you prefer. If you're using lettuce, just spread the leaves out flat, the fill and roll as tightly as you can, folding in the sides like a burrito.
• Serve with the dipping sauce on the side.

KATHMANDU SPRING ROLLS

Steps:

• In a large bowl, combine all ingredients for filling; mix thoroughly.
• Spread out a wrap; moisten the edges with water.
• Spread two tablespoons of filling mixture diagonally across the middle of the wrap.
• Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed.
• Continue making rolls for all filling mixture.
• Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown.
• Drain excess oil with paper towel.
• Arrange rolls in a plate and serve immediately with tomato achar.

ASIAN SPRING ROLLS

Steps:

• Brown the ground turkey in the sesame oil.
• Add the ginger, garlic, bean sprouts and coleslaw mix and cook over med heat until the sprouts become limp (5 minutes).
• Add the remaining ingredients (except the last four) and remove from the heat and let cool.
• On a damp tea towel, place an egg roll wrap and fill with 2 tablespoons of the turkey mix. Roll up as instructed on the back of the egg roll wrap package, using the egg mixed with the water to seal the edges.
• Heat an inch of oil in a skillet on med-high heat.
• Fry the rolls, turning frequently until golden, about 5-7 minutes.
• Can be frozen after allowing to cool.

FILIPINO SPRING ROLLS

Steps:

• Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce.
• Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper.
• Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers.
• Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.