Rainbow Spring Rolls With Sweet Sour Sauce Recipes

VEGAN RAINBOW SPRING ROLLS

Steps:

• Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don't leave it too long or you'll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
• Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
• To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.

SWEET AND SOUR SAUCE II

Steps:

• In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Steps:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

FRESH SPRING ROLLS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes).
• Shred lettuce & peel carrot into thin strips with peeler.
• Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce.
• Soften rice sheets in bowl of warm water- one at a time for about 30 seconds.
• Remove softened sheet from water, spread flat on top of a dampened towel.
• Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork.
• Roll up a fold on each end, then continue to roll up the round until nice and snug. Rice rounds are a bit stretchy. Makes 24 rolls, and serve with dipping sauce.
• Dipping sauce: combine all ingredients until well blended. Makes about 2 cups.

SWEET AND SOUR CURRY SPRING ROLLS

Steps:

• Shell and de-vein shrimp, and put into food processor. Add minced meat, finely chopped scallions, finely chopped red pepper, finely chopped mushrooms, grated ginger, chopped water chestnuts, shredded cabbage, sherry, vinegar, soy sauce, sugar, salt, curry powder, molasses, chili powder and process slowly only until shrimp is coarsely chopped in the food processor and watching closely not to over process shrimp. In a wok, or heated saute pan, add tablespoon of oil and saute mixture until 3/4 cooked, on high heat about 3 to 4 minutes, tossing mixture around in pan constantly.
• Prepare work area. Clean a surface and place bowl of water with cornflour mixed in, damp towel, spring roll wrappers, and partially cooked turkey mixture in work area. Start wrapping spring rolls by placing one wrapper at a time down on flat surface in at a diamond angle to you. Fill about 2 tablespoons of mixture starting a little above the bottom point of the wrapper. Dip fingers in the water bowl and moisten the top and sides of the wrapper. Start at the bottom tip and fold wrapper over turkey mix, rolling the mix into the wrapper half way. Then fold sides inward and continue rolling, sealing with more water if necessary on top. Continue to fold one at a time, keeping the finished ones moist under the moist clean towel (the towel should not be dripping wet, just moist to the touch).
• Time to Fry! In a deep frying pot, fill halfway with corn or vegetable oil. Heat until when wood chopsticks are placed in to touch the bottom, there are fast streams of bubbles streaming to the top (yes, that's the way my mother taught me!). Very important: before placing spring rolls in oil, make sure they are dry on the outside (if your towel was too damp, you must dry off the rolls in paper towel first, otherwise the oil will pop). Place spring rolls in a few at a time making sure to keep them separated while frying. If the oil is too hot, the outside will cook too quickly, leaving the inside undercooked -- adjust the temperature so that each spring roll takes about 5 to 7 minutes each to cook through and are golden brown. Drain and serve immediately.
• Excellent when served with your favorite dipping sauce. Try a sweeter sauce with spring rolls such as a plum or duck sauce.

SWEET SPRING ROLL SAUCE

Steps:

• Crush garlic clove with the salt; set aside.
• Combine sugar, soy sauce, and broth; bring to a boil.
• Add corn starch to cold water; mix until smooth; stir until the mixture thickens slightly.
• Simmer, stirring for 1 minute.
• Stir in garlic and salt mixture.
• Serve warm or cold.