Vegetarian Fresh Spring Rolls Recipes

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VEGETARIAN FRESH SPRING ROLLS WITH PEANUT SAUCE



Vegetarian Fresh Spring Rolls with Peanut Sauce image

These Vegetarian Fresh Spring Rolls with Peanut Butter Dipping Sauce are packed with fresh vegetables! Salty Feta cheese complements the raw vegetables and gives these rice paper rolls a great flavor! They are light, refreshing and tasty!

Provided by Julia

Categories     Appetizer     Dinner     Lunch

Time 25m

Number Of Ingredients 12

1 large Yellow/Red Bell Pepper
2 medium Carrots
2 cups Baby Kale Leaves
¼ Head Purple Cabbage
6 Rice Paper Sheets
2 medium Avocados
Feta Cheese
4 tablespoons Peanut Butter
1 small Lemon ((about 8 tablespoons Lemon Juice))
2 tablespoons Honey
1 teaspoon Soy Sauce
2 tablespoons Water

Steps:

  • Prep the veggies: Cut the pepper and carrots into matchsticks. Slice avocados and cabbage as thinly as possible. Remove any hard stems from baby kale leaves.
  • Get a large frying pan and fill it with warm water. Soak one rice paper in water until it becomes soft (the time will vary depending on how warm your water is. It can be somewhere between 7-20 seconds). When you see the rice paper is soft and does not feel hard to touch take it out.
  • Place the soften paper onto a clean work top or damp towel. Now to add the fillings start at the bottom ⅓ of the paper (the part that is closer to you). Crumble some Feta cheese over, then add some peppers, carrots and cabbage.
  • Now it's time to roll these fillings in the paper. Like when you are making a wrap. However, you only need to roll enough to close the first batch of fillings. Once you have done this, add more fillings - the avocado and kale. At this stage you can also add more peppers or cabbage, if you feel like you have not stuffed the roll enough.
  • Hold the fillings with your hands and at the same time roll the roll away from you while tucking the fillings in (under the wrapper).
  • Now close both edges by folding the wrapper (rice paper) in and finish the rolling. Keep pressing the roll to make sure it the fillings are not very loose.
  • For the peanut butter dipping sauce: Combine all the ingredients until smooth. (Place the peanut butter in your microwave to soften it a bit, if needed).
  • Best served right away.

Nutrition Facts : Calories 357 kcal, Carbohydrate 44 g, Protein 9 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 331 mg, Fiber 10 g, Sugar 11 g, ServingSize 1 serving

SPRING ROLL RECIPE



Spring Roll Recipe image

Easy 10 minute fresh vegetarian spring rolls: exploding with flavors and more nutritious than the traditional Vietnamese & Thai favorite. Two amazing dipping sauces: Authentic Peanut Sauce and Easiest Garlic Chili sauce, plus video tutorial and lots of great tips to make the best vegetable spring rolls ever!

Provided by A Piece of Rainbow

Categories     Appetizer     Main Course     Side Dish

Number Of Ingredients 10

8 pieces of Vietnamese rice paper wrappers also known as spring roll wrappers
8 leaves lettuce, washed and dried (romaine, leaf lettuce, and butter lettuce work well)
8 ounces baked tofu cut into 16 rectangles
1 ½ to 2 cups julienne or shredded carrot
1 ½ to 2 cups julienne or shredded jicama
2 small radishes, sliced into thin rounds
1 avocado cut into 8 wedges
16-20 cilantro stems with leaves, washed and dry
8 large or 16 small basil leaves, washed and dry
1 cup of Thai peanut sauce and/or garlic chili sauce

Steps:

  • The most important part of making these spring rolls is to have all of the ingredients listed ready to go. You will also want to have a smooth surface such as a cutting board to place the wrappers on when rolling. We found a wooden cutting board works best but plastic is fine as well.
  • Prepare a warm bowl of water deep enough and wide enough to submerge the spring roll wrapper.
  • Working with one wrapper at a time, submerge the piece of rice paper in the water just long enough to fully wet it on both sides. Remove from the water and let the excess water drain.
  • Place the wrapper on your work surface and gently rub your fingers across the top surface to be sure it is laying flat. It will slowly start to soften as you work.
  • As shown in the video, layer the vegetables starting with the lettuce just below the center line. Follow with a small handful of carrots, jicama ( or cucumber ), two pieces of tofu, an avocado wedge, a few sprigs of cilantro, basil. Placing the radishes just above the lettuce and against the paper will result in a beautiful presentation as you can see in the picture!
  • Starting at the edge closest to yourself, wrap the bottom edge around the filling, pulling very gently, so as not to tear, but to create a bit of tension. Then bring in the sides of the roll towards the center to close off the ends, and then finish by rolling the paper away from yourself until it is sealed. There's no need to press hard, it will stick to itself.
  • Once you have them finished it's time to eat. Try them with our Flavor Bomb Thai Peanut Sauce or Easiest Garlic Chili Sauce !Check out the helpful tips and FAQ section if you have questions. Enjoy!

Nutrition Facts : ServingSize 1 roll, Calories 114 kcal, Carbohydrate 13.6 g, Protein 5.4 g, Fat 4.7 g, SaturatedFat 0.7 g, Sodium 174 mg, Fiber 4.2 g, Sugar 2.3 g

VEGETARIAN FRESH SPRING ROLLS



Vegetarian Fresh Spring Rolls image

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

2 large carrots, julienned
2 -3 julienned green onions
1/2 sweet red pepper, julienned
1/3 cup thinly sliced napa cabbage
1 tablespoon olive oil
1/4 cup minced fresh cilantro (or to taste)
1/4 teaspoon fresh ground black pepper
1 pinch sea salt
1 (3 ounce) package dried bean thread noodles
16 rice paper, rounds softened (8-inch, see note)
1/8 cup slivered fresh Thai basil or 1/8 cup mint
1 tablespoon reduced sodium soy sauce
1 teaspoon dark sesame oil or 1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut oil
1/2 teaspoon hot sesame oil
1/2 teaspoon minced garlic (I use 2 cloves)
1 pinch sugar

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

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES



Fresh Vegetable Spring Rolls with Two Dipping Sauces image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Number Of Ingredients 24

1 cup shredded Napa cabbage
1 cup shredded carrot
1/2 cup finely sliced green onion
1 red pepper thinly sliced
6 large shiitake mushrooms, grilled and sliced thin
2 cups bean sprouts
1/2 cup chopped cilantro
Salt and freshly ground pepper
8 very thin 8-inch square spring roll wrappers
Garlic-Soy Dipping Sauce, recipe follows
Spicy Peanut Dipping Sauce, recipe follows
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar
2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chile oil
1/2 cup cilantro leaves, finely chopped

Steps:

  • Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
  • Combine all ingredients in a small bowl.
  • Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION)



Thai Fresh Spring Rolls (With Vegetarian Option) image

This fresh spring rolls recipe is easy to put together and also can also be made vegetarian. They make a great finger food for parties and potlucks.

Provided by Darlene Schmidt

Categories     Appetizer     Side Dish     Snack     Lunch     Dinner

Time 42m

Yield 6

Number Of Ingredients 22

12 small, round rice wrappers, dried
For the Filling
2 tablespoons soy sauce, or wheat-free soy sauce for gluten-free diets
1 tablespoon rice vinegar
1 tablespoon fish sauce , or another tablespoon soy sauce, if vegetarian
1 teaspoon brown sugar
1 to 1 1/2 cups thin vermicelli rice noodles , cooked, rinsed in cold water and drained
3/4 to 1 cup cooked shrimp
1 to 2 cups bean sprouts
1/2 cup fresh Thai basil, roughly chopped
1/2 cup fresh coriander , roughly chopped
1/4 cup carrot, shredded
3 to 4 spring onions, cut into matchstick pieces
For the Optional Tamarind Dipping Sauce
1/2 cup water
1/2 teaspoon tamarind paste
2 teaspoons sugar
1 tablespoon soy sauce, or wheat-free soy sauce for gluten-free diets
1 tablespoon fish sauce, or vegetarian fish sauce
1 heaping teaspoon arrowroot powder , or cornstarch
3 tablespoons water
1 clove garlic, minced

Steps:

  • Gather the ingredients.
  • Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using), and brown sugar.
  • Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
  • Then form the rolls.
  • Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging 1 wrapper into the water. It should soften after 30 seconds.
  • Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
  • Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
  • Fold the sides of the wrapper over the ingredients, then bring up the bottom.
  • Tuck the bottom around the ingredients and roll to the top of the wrapper.
  • To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
  • To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
  • Eat with your fingers; keep lots of napkins nearby.
  • Gather the ingredients.
  • In a saucepan over medium heat, mix together water, tamarind paste, sugar, soy sauce, fish sauce, arrowroot powder dissolved in 3 tablespoons water, 1 clove minced garlic , and dried chile flakes, if desired.
  • When near boiling, reduce heat to low, stirring until sauce thickens.
  • Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chile flakes as desired.
  • The sauce can be served warm or cold.

Nutrition Facts : Calories 193 kcal, Carbohydrate 37 g, Cholesterol 51 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 1152 mg, Sugar 4 g, Fat 1 g, ServingSize 12 rolls (6 servings), UnsaturatedFat 0 g

VEGETARIAN SPRING ROLLS



Vegetarian Spring Rolls image

Spring rolls, a popular street food in San Francisco chef Charles Phan's native Vietnam, are usually made with shrimp and pork. But in this vegetarian version, adapted from his book The Slanted Door: Modern Vietnamese Food, he uses shiitake mushrooms, tofu and cabbage "to mimic the flavor profile and texture of the shrimp and pork," he explains.

Provided by Food Network

Categories     appetizer

Time 45m

Yield makes 10 rolls; serves 10 to 12

Number Of Ingredients 17

1 1/2 cups dried cellophane noodles
1 1/2 teaspoons oil
1 1/2 tablespoons minced garlic
1 cup shredded carrots
4 celery stalks, cut into matchsticks (about 1 cup)
1/2 cup dried shiitake mushrooms, soaked in warm water for 20 minutes, drained and thinly sliced
1/4 cup dried sliced tree ear mushrooms, soaked in warm water for 20 minutes and drained
3 1/2 cups shredded cabbage
1/2 teaspoon kosher salt
Pinch ground black pepper
1 teaspoon sugar
1 cup mung bean sprouts
1 1/2 cups fried tofu, thinly sliced
Twelve 12-inch round sheets rice paper
3 cups cooked rice vermicelli noodles
35 to 40 mint leaves
Homemade or store-bought peanut sauce, for dipping

Steps:

  • Soak the cellophane noodles in warm water for 20 minutes. Drain the noodles and cut into pieces about 3 inches long.
  • To make the filling, in a large skillet or saute pan over medium-high heat, warm the oil until shimmering. Add the garlic and cook until light brown. Add the carrots and celery and cook until the vegetables are soft, about 3 minutes. Add the shiitake and tree ear mushrooms and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes.
  • Add the salt, pepper, and sugar, and stir until combined. Add the bean sprouts and stir for about 1 to 2 minutes. Add the cellophane noodles and stir for another minute. Add the fried tofu, stirring gently to combine. Transfer the filling to a colander and set aside until the mixture is well drained.
  • Fill a large bowl with very warm water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Spread about 1/3 cup of the filling over the bottom third of the rice paper. Spread about 1/4 cup of the vermicelli over the filling, and top with a few mint leaves. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end to form a tight cylinder. Repeat with the remaining rice paper and filling.
  • The rolls can be made up to 2 hours in advance. Cover the rolls with a damp towel until ready to serve. Just before serving, cut each roll crosswise into three or four pieces and serve with the peanut sauce.

VEGETARIAN SPRING ROLLS



Vegetarian spring rolls image

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

1 nest of vermicelli rice noodles
1 Chinese leaf cabbage, finely shredded, around 400g
2 carrots, peeled and julienned
150g beansprouts
3 spring onions, thinly sliced, white and green parts kept separate
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp Shaoxing wine
15g coriander, finely chopped
1 pack of spring roll wrappers (not rice paper)
1.5l vegetable oil, for frying
2 tbsp soy sauce
½ - 1 tsp crispy chilli and garlic oil
2 tbsp rice vinegar
1 spring onion, finely sliced

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

COLD VEGETARIAN SPRING ROLLS



Cold Vegetarian Spring Rolls image

After trying several recipes for vegetarian spring rolls (all good) I came up with this combination that I like best. Although they're at their very best fresh, they also keep and pack well, making this a nice alternative to packing a salad for lunch. I also like to add cooked shrimp or fake crab to these - but then, of course, they aren't vegetarian anymore.

Provided by dianegrapegrower

Categories     < 60 Mins

Time 40m

Yield 16 rolls

Number Of Ingredients 15

1 tablespoon olive oil
1 -2 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons rice vinegar
1 -2 teaspoon sugar
1/2 teaspoon garlic and red chile paste
2 medium carrots, julienned
4 green onions, julienned
1/2 red bell pepper, julienned
1 medium cucumber, julienned (hot house or persian)
4 cups Chinese cabbage, slice thinly
5 mushrooms, sliced thinly
1/2 cup cilantro, chopped
16 rice paper, rounds softened
cilantro, garnish

Steps:

  • Combine all dressing ingredients in a large bowl. Add all vegetables and the chopped cilantro. Toss thoroughly. Taste and adjust seasonings as needed. Let set 10-15 minutes for flavors to blend.
  • Soak one rice paper at a time in water until softened. Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper.
  • Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior to completing the wrap - they show through the rice paper and are very decorative. Place on a plate, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling.
  • Serve with a sauce of your choice. Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce. I like the lighter combinations better with these rolls. Even commercial Chinese salad dressing works in a pinch.

Nutrition Facts : Calories 24.1, Fat 1.2, SaturatedFat 0.2, Sodium 71.4, Carbohydrate 3, Fiber 0.8, Sugar 1.6, Protein 0.8

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From liveeatlearn.com


RECIPE: FRESH VEGETABLE SPRING ROLLS - FOOD NEWS
Cooking: Place 2 inches of vegetable oil in a frying pan or wok. Heat over medium high heat to 350° F. Add 4 spring rolls at a time to the hot oil; cook, turning occasionally until golden brown on all sides, about 5 minutes. Drain on paper towels and serve. Yield: 24 spring rolls.
From foodnewsnews.com


VEGETARIAN SPRING ROLLS - AHEAD OF THYME
2020-07-27 First, make the vegetarian filling. Heat oil in a large frying pan over medium-high heat for 2 minutes. Add ginger, garlic and mushrooms. Stir well for about 1 minute until fragrant. Add cabbage, carrots and green onions. Increase the heat to high and stir fry for about 2 minutes.
From aheadofthyme.com


20 FRESH AND HEALTHY VEGETABLE SPRING ROLL RECIPES
2022-03-25 Vegetable Spring Rolls with Peanut Sauce are easy to prepare, healthy and fresh appetizers made up of lingering veggies. These crispy and crunchy rainbow rolls with the goodness of greens such as bell pepper, cabbage, carrots, cucumber and avocado are very delicious and healthy! 17. Chicken and Vegetable Spring Rolls.
From thecreativeshour.com


VEGAN FRESH SPRING ROLLS WITH PEANUT SAUCE
2019-05-03 Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. (use 1 tbsp if using sweet chile lime sauce) Prep your workstation with a large shallow bowl of warm water and a clean surface. Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened.
From veganricha.com


FRUIT SPRING ROLLS (EASY VEGAN RECIPE) - ABBEY'S KITCHEN
2021-08-09 Set aside. Step 2: Carefully place one rice paper wrap into a pie plate filled with luke warm water. Allow it to soften until it’s easily pliable. Place on a flat surface or cutting board. Step 3: Layer about 3 tbsp of the quinoa mixture onto the lower 2/3 of …
From abbeyskitchen.com


FRESH VEGGIE SPRING ROLLS [VEGAN] - ONE GREEN PLANET
Prepare all the vegetables for the rolls. Next, prepare a bowl with warm water. Dip the rice paper into the water until it is soft and pliable, about 5 seconds. Remove the rice paper rounds from ...
From onegreenplanet.org


VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES - DRIVE ME HUNGRY
2020-06-22 Make the dipping sauces (peanut, hoisin, Vietnamese nuoc cham): For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes ¾ cup peanut sauce; makes ¾ cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).
From drivemehungry.com


FRESH AND DELICIOUS VEGETABLE TEMPEH SPRING ROLLS - TWO SPOONS
2019-04-11 These Vegetable Tempeh Spring Rolls are fresh and delicious! Made by marinated tempeh in a miso tamari and almond butter sauce, pan frying, and then rolling into rice paper rolls with fresh green veg. Prep Time: 40 mins. Cook Time: 15 mins. Marinate Time:: 30 mins. Total Time: 1 hr 25 mins. Jump to Recipe.
From twospoons.ca


TOFU VIETNAMESE SPRING ROLLS | MINIMALIST BAKER RECIPES
2014-07-19 Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
From minimalistbaker.com


FRESH VEGAN VEGETABLE SPRING ROLLS RECIPE | HEALTHY NIBBLES
Place the vegetables on plates or bowls and get them close to your workspace. Have a large plate ready so that you can lay your finished spring rolls on top. Dip a rice paper wrapper into the bowl of water and circle the paper around so that the entire surface is moistened. Transfer the rice paper onto the wet board.
From healthynibblesandbits.com


VEGAN TOFU SPRING ROLLS - SHORTGIRLTALLORDER
2020-08-10 However, I changed up the recipe a bit to use extra-firm tofu and white pepper to better match the flavors of these fresh rolls. There are two ways to cook salt and pepper tofu. The first is to add them to a tray covered in parchment paper and bake for 20-25 minutes. The second is to pan fry the tofu in sesame oil.
From shortgirltallorder.com


VIETNAMESE VEGETARIAN FRESH SPRING ROLLS WITH VIETNAMESE …
Ingredients. VIETNAMESE VEGETABLE FRESH SPRING ROLLS; 100 grams or 1/4 pound fried tofu. 1 egg fried. 1/2 carrot. shredded. 1/2 Mango cut into thin slices
From abusonadustyroad.com


FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO) - NATASHASKITCHEN.COM
2021-07-30 Submerge spring roll wrapper for about 10-15 seconds or until softened. Place wrapper on a lightly wet cutting board. Add veggies – on the bottom half layer a piece of lettuce, a generous pinch of noodles, some carrots, cucumber, and cilantro sprigs. Add shrimp – On the second half place halved shrimp with cut-side up.
From natashaskitchen.com


VEGETABLE SPRING ROLLS: FRESH IN-SEASON VEGGIES WRAPPED IN A …
2019-05-15 Instructions. Combine all “Sauce” ingredients in a blender until smooth. Thinly slice all veggies and arrange near your work space. Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface.
From amandascookin.com


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