TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY
Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil
Provided by Claire Nolan
Categories Appetizers
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
- In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
- Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
- Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram
VEGETARIAN FRESH SPRING ROLLS
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
Provided by skat5762
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
- Drain well and snip into 2-inch pieces.
- Set aside.
- Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
- Sprinkle with basil/mint leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal.
- Place on a plate seam side down; cover with plastic wrap.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
- Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
- In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
- NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
- Remove and let drain on a clean dish towel.
- Do not stack the rice papers; they will stick together.
Nutrition Facts : Calories 175.6, Fat 8.6, SaturatedFat 1.3, Sodium 308.7, Carbohydrate 24, Fiber 1.8, Sugar 2.7, Protein 1
VEGETARIAN SUMMER ROLLS
After enjoying summer rolls for years at our favorite Thai restaurant, we decided to create our own home version. My 11-year-old enjoys making these and we all enjoy eating them because they're delicious and very healthy! These make excellent appetizers or can be a main course!
Provided by Elise Wolff Goldstein
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
- Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
- Serve rolls with peanut sauce.
Nutrition Facts : Calories 161 calories, Carbohydrate 24.4 g, Fat 4.6 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 43.4 mg, Sugar 1.4 g
VEGETARIAN "LOBSTER" ROLLS RECIPE BY TASTY
Here's what you need: hearts of palm, celery, fresh dill, fresh chives, old bay seasoning, salt, pepper, lemons, mayonnaise, long potato rolls, melted butter
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the hearts of palm into oblique chunks and add them to a large bowl.
- Mince the celery and add to the bowl with the hearts of palm.
- Add the dill, chives, Old Bay seasoning, salt, pepper, lemon juice, and mayonnaise and stir to combine.
- Brush the insides of the potato buns with the melted butter.
- Toast in a medium skillet over low heat for 2-3 minutes, until golden.
- Fill the buns with the hearts of palm mixture.
- Garnish with chives.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 31 grams, Fat 23 grams, Fiber 6 grams, Protein 9 grams, Sugar 3 grams
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
COUNTRY COTTAGE ROLLS (VEGETARIAN)
I got this recipe from my sister so I could make these for a bunch of guys at work who were all astounded these contained no meat whatsoever.
Provided by Weeblemeister
Categories Lunch/Snacks
Time 40m
Yield 36 small party sized rolls
Number Of Ingredients 10
Steps:
- In a food processer, chop the nuts and onion into very small pieces.
- Add eggs, soy sauce and cottage cheese and process until smooth.
- Transfer to a fairly large bowl and mix in the dry ingredients.
- Turn your oven on to 220°C Prepare an oven tray with baking paper or a silicon sheet.
- Cut the pastry sheets in half and spoon mixture down one edge. Brush the other edge with milk. Roll to enclose mixture and repeat with remaining sheets.
- Cut each log into 6 even lengths and place them on the prepared oven tray. Prick the tops with a sharp knife or fork and brush with milk. TIP: Doing this on the tray you will be baking them prevents mess in case the filling decides to ooze out.
- Bake in your now hot oven at 220C for 15-20 minutes or until crisp and golden.
Nutrition Facts : Calories 151, Fat 9.8, SaturatedFat 2.4, Cholesterol 18.5, Sodium 119.4, Carbohydrate 12.4, Fiber 0.7, Sugar 0.5, Protein 3.6
SOUTHERN-STYLE EGG ROLLS
Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. -Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (2-1/3 cups sauce).
Number Of Ingredients 19
Steps:
- In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving., For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly., In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage., With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 373 calories, Fat 26g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
More about "low country veggie rolls recipes"
BAKED VEGGIE SPRING ROLLS - BRAND NEW VEGAN
From brandnewvegan.com
VEGETABLE SPRING ROLLS WITH PEANUT SAUCE - DAMN …
From damndelicious.net
VEGETARIAN COUNTRY COTTAGE ROLLS | SANITARIUM HEALTH …
From sanitarium.com.au
VEGETABLE SPRING ROLLS RECIPE WITH DIPPING SAUCE
From delicioustable.com
Ratings 1Category Lunch & PicnicCuisine AmericanTotal Time 25 mins
RAW HEALTHY VEGGIE ROLLS - LITTLE BROKEN
From littlebroken.com
Reviews 4Category AppetizerCuisine AmericanEstimated Reading Time 3 mins
- Scoop out the avocado flesh into a medium bowl and roughly mash with a fork. Add lime juice, jalapeno, cilantro, garlic (optional) and season with salt and pepper, to taste. Set aside while preparing the collard greens.
BEST FRESH VEGETABLE ROLLS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.6/5 (145)Category Lunch,Pepper,Rice And Grain,VegetablesServings 1Total Time 15 mins
ABSOLUTE BEST VEGAN CABBAGE ROLLS! - THE CHEEKY CHICKPEA
From thecheekychickpea.com
LOW COUNTRY VEGGIE ROLLS | RECIPE IN 2021 | VEGGIE ROLLS, …
From pinterest.ca
VEGAN SUMMER ROLLS | INCREDIBLY HEALTHY 20 MIN ROLLS
From veganbell.com
VEGGIE SPRING ROLLS RECIPE | EATINGWELL
From eatingwell.com
VEGETARIAN SPRING ROLLS - AHEAD OF THYME
From aheadofthyme.com
VEGAN EGG ROLLS (SUPER EASY RECIPE!) | THE PICKY EATER
From pickyeaterblog.com
GOLDEN VEGGIE SPRING ROLLS RECIPE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
VEGGIE SPRING ROLLS RECIPE — EATWELL101
From eatwell101.com
LOW COUNTRY VEGGIE ROLLS | RECIPE - PINTEREST
From pinterest.com
HOW TO MAKE VEGGIE ROLLS - DIY HEALTHY SNACK
From goodhousekeeping.com
EASY VEGETABLE VIETNAMESE SPRING ROLLS - LIVE EAT LEARN
From liveeatlearn.com
COLLARD GREENS EGG ROLL - THERESCIPES.INFO - THERECIPES
From therecipes.info
LOW COUNTRY VEGGIE ROLLS | RECIPE | VEGGIE ROLLS, VEGGIE ROLLS …
From pinterest.co.uk
VEGGIE SPRING ROLLS WITH TWO DIPPING SAUCES - HELLO LITTLE HOME
From hellolittlehome.com
10 BEST VEGETARIAN TORTILLA ROLL UPS RECIPES | YUMMLY
From yummly.com
A GARDEN GROWS | DELICIOUS MISS BROWN | FOOD NETWORK
From foodnetwork.com
VEGGIE ROLLS - THERESCIPES.INFO
From therecipes.info
CRISPY BAKED VEGGIE SPRING ROLLS RECIPE - SIMPLY PLANT BASED …
From simplyplantbasedkitchen.com
VEGGIE SPRING ROLLS RECIPE LOW CARB VEGAN MOZZARELLA SPRING ROLLS
From firstcryfood.com
VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES - DRIVE ME HUNGRY
From drivemehungry.com
EASY VEGAN SUMMER ROLLS - LIFE MADE SWEETER
From lifemadesweeter.com
VEGGIE ROLLS WITH TANGY PEANUT DIPPING SAUCE - LOVE & GOOD STUFF
From loveandgoodstuff.com
20 VEGAN EGG ROLL RECIPES (ALL TYPES) - HOME STRATOSPHERE
From homestratosphere.com
VEGAN VEGETABLE SPRING ROLLS - JOYFUL DUMPLINGS
From joyfuldumplings.com
LOW COUNTRY VEGGIE ROLLS | RECIPE | FOOD NETWORK RECIPES, …
EASY VEGETABLE SPRING ROLLS RECIPE- ROLL YOUR OWN - SALTED MINT
From saltedmint.com
VEGGIE TORTILLA ROLL UPS - THE FARMWIFE COOKS
From farmwifecooks.com
LOW-CARB VEGETARIAN EGG ROLL IN A BOWL - THE PICKY EATER
From pickyeaterblog.com
EASY VEGAN DINNER ROLLS - LOVING IT VEGAN
From lovingitvegan.com
VEGETARIAN RICE PAPER ROLLS - COOK IT REAL GOOD
From cookitrealgood.com
THE BEST OF LOWCOUNTRY SOUTHERN COOKING | ALLRECIPES
From allrecipes.com
LOWER SODIUM VEGETABLE EGG ROLLS - SOFABFOOD
From sofabfood.com
EASY FRESH VEGGIE SPRING ROLLS - GREAT EIGHT FRIENDS
From greateightfriends.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love