SUMMER VEGETABLE ROLL-UPS
Treat vegetarians to these Italian-inspired aubergine, pepper and courgette rolls with ricotta cheese and basil pesto
Provided by Mary Cadogan
Categories Lunch, Main course, Starter
Time 45m
Yield Serves 4 as a light lunch or 6 as a starter
Number Of Ingredients 8
Steps:
- Cut each aubergine and courgette into 6 slices lengthways. Line a grill pan with foil and arrange the aubergine and courgette slices over it. Brush them liberally with oil, then season. Grill until lightly browned, then turn over and repeat. Remove and leave to cool, keeping the 2 vegetables separate.
- Quarter the peppers and remove the seeds. Place on the grill, skin-side up, and grill until the skins are blackened. Transfer to a bowl and cover with foil. When cool enough to handle, peel off the skins.
- Mix the ricotta and pesto with a little seasoning. Put an aubergine slice on your work surface and spread with a little ricotta mix. Cover with a courgette slice and spread with a little more ricotta mix. Top with a pepper slice, then roll up from one end and secure with a cocktail stick if necessary. Place on a platter and repeat with the remaining vegetables and ricotta mix to make 12 roll-ups.
- Toast the pine nuts in a dry frying pan until golden. Drizzle a little oil over the roll-ups, then scatter with pine nuts and basil leaves. Serve at room temperature.
Nutrition Facts : Calories 360 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
VEGETABLE SUMMER ROLLS
Steps:
- Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely.
- Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro.
- Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use.
- Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel.
- Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible.
- Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce.
VEGETABLE SUMMER ROLLS
Attention, parents: If you're looking for a veggie-packed, kid-pleasing recipe-one that children as young as two can help you prepare-this is it. Set up a workstation with the ingredients, parchment paper for easy cleanup, and a pastry brush, and let the kids "paint" the lettuce leaves with peanut sauce.
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Cook the onion, garlic, and red pepper flakes in the oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in the remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
- Cover the noodles with boiling water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak a rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
- Arrange a piece of lettuce on the bottom half of the soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one-fourth of the peanut sauce over the lettuce and top with one-fourth each of mint, basil, cabbage, and noodles. Roll up the rice paper tightly around the filling and, after rolling halfway, arrange one-fourth of the cilantro and carrot along the crease. Then fold in the sides and continue rolling. Transfer the summer roll to a plate and cover with dampened paper towels.
- Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
- The SUMMER ROLLS may be made 6 hours ahead and chilled, wrapped in dampened paper towels and kept in a sealed plastic bag. Bring the rolls to room temperature before halving and serving.
VEGETABLE-FILLED SUMMER ROLLS
These summer rolls make a light and nutritious meal, appetizer, or snack. They pairs well with Thai peanut sauce, plum sauce, or sweet chili sauce.
Provided by Pascale Huntsinger
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
- Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 16.4 g, Fat 1.1 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 34.3 mg, Sugar 1.2 g
VEGETABLE SUMMER ROLLS
Steps:
- Make sauce:
- Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
- Make summer rolls:
- Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
- Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
- Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
VEGETARIAN SUMMER ROLLS
These cool Vietnamese summer rolls are filled with rice noodles, avocado, carrots, and cucumber. Enjoy them as a vegetarian appetizer or light summer main course.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 9
Steps:
- Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
- Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
- Fold bottom of wrapper tightly over fillings.
- Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.
Nutrition Facts : Calories 206 g, Fat 1 g, Fiber 1 g, Protein 13 g
VEGETABLE SUMMER ROLLS
Cool, vibrant summer rolls are especially appealing during the hot summer months.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Dip 1 sheet of rice paper in a shallow bowl filled with warm water until pliable, 5 to 10 seconds. Transfer to a dampened towel placed on a work surface and smooth wrapper (wrapper may still feel hard in spots but will soften as it rests).
- Place 4 whole mint leaves and 4 whole cilantro leaves in center of wrapper. Top with 1 tablespoon lettuce, 5 cucumber strips, 5 carrot strips, 5 bell pepper strips, 2 tablespoons sprouts or shoots, 2 teaspoons sliced mint, and 2 teaspoons sliced cilantro. Fold sides in and roll tightly to enclose filling. Cover with a damp kitchen towel. Repeat with remaining wrappers and filling. Cut each roll into thirds, and serve immediately with dipping sauce.
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- Working with one tortilla at a time, or working an assembly-line fashion, spread about 1/4 cup of the cream cheese mixture evenly over each tortilla, going all the way to the edge. Divide vegetables and cheese evenly over tortillas.
- Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese holds the rollup together.
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