VEGETARIAN FRESH SPRING ROLLS WITH PEANUT SAUCE
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
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
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
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
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
FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES
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)
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
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
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
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
COLD VEGETARIAN SPRING ROLLS
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
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
More about "vegetarian fresh spring rolls recipes"
FRESH VEGGIE SPRING ROLLS RECIPE | A TASTE OF KOKO
From atasteofkoko.com
VIETNAMESE STYLE VEGETARIAN SPRING ROLLS RECIPE WITH …
From archanaskitchen.com
VEGAN THAI-SPRING ROLL RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGETABLE SPRING ROLLS WITH PEANUT SAUCE - DAMN …
From damndelicious.net
BAKED VEGGIE SPRING ROLLS - BRAND NEW VEGAN
From brandnewvegan.com
VEGGIE SPRING ROLLS RECIPE — EATWELL101
From eatwell101.com
FRESH SPRING ROLLS | RICARDO
From ricardocuisine.com
HEALTHY & FRESH VEGETABLE SPRING ROLL RECIPE - EAT …
From eatsimplefood.com
FRESH SPRING ROLLS WITH PEANUT SAUCE - COOKIE AND KATE
From cookieandkate.com
FRESH SPRING ROLLS (VEGAN) - LETTUCE VEG OUT
From lettucevegout.com
VEGETABLE SPRING ROLLS (VEGETARIAN & HEALTHY!) - CHEF SAVVY
From chefsavvy.com
FRESH VEGETARIAN VIETNAMESE SPRING ROLLS - CULINARY AMBITION
From culinaryambition.com
VEGETARIAN SPRING ROLL RECIPES - COOKIE AND KATE
From cookieandkate.com
VEGAN SPRING ROLLS WITH PEANUT SAUCE - VANCOUVER WITH LOVE
From vancouverwithlove.com
VIETNAMESE SPRING ROLL DIPPING SAUCE - PERFECT DESCRIPTION
From solsarin.com
VEGAN FRESH SPRING ROLLS RECIPE - VEGANS 247
From vegans247.com
SPRING ROLL RECIPE (VEGETARIAN, FRIED VERSION) | KITCHN
From thekitchn.com
20 DELECTABLE VEGAN SPRING ROLL RECIPES - GLORIOUSLY VEGAN
From gloriouslyvegan.com
VEGETARIAN SPRING ROLLS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY VEGETABLE SPRING ROLLS RECIPE- ROLL YOUR OWN
From saltedmint.com
VEGETARIAN FRESH SPRING ROLLS (P.F. CHANG'S COPYCAT)
From bigoven.com
17 BEST VEGETARIAN SPRING RECIPES | LIVE EAT LEARN
From liveeatlearn.com
FRESH VEGETABLE AND SHRIMP SPRING ROLLS : AMAZINGCULINARY
From reddit.com
VEGAN SPRING ROLLS » JOYFUL DUMPLINGS
From joyfuldumplings.com
EASY VEGETABLE VIETNAMESE SPRING ROLLS | LIVE EAT LEARN
From liveeatlearn.com
RECIPE: FRESH VEGETABLE SPRING ROLLS - FOOD NEWS
From foodnewsnews.com
VEGETARIAN SPRING ROLLS - AHEAD OF THYME
From aheadofthyme.com
20 FRESH AND HEALTHY VEGETABLE SPRING ROLL RECIPES
From thecreativeshour.com
VEGAN FRESH SPRING ROLLS WITH PEANUT SAUCE
From veganricha.com
FRUIT SPRING ROLLS (EASY VEGAN RECIPE) - ABBEY'S KITCHEN
From abbeyskitchen.com
FRESH VEGGIE SPRING ROLLS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES - DRIVE ME HUNGRY
From drivemehungry.com
FRESH AND DELICIOUS VEGETABLE TEMPEH SPRING ROLLS - TWO SPOONS
From twospoons.ca
TOFU VIETNAMESE SPRING ROLLS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
FRESH VEGAN VEGETABLE SPRING ROLLS RECIPE | HEALTHY NIBBLES
From healthynibblesandbits.com
VEGAN TOFU SPRING ROLLS - SHORTGIRLTALLORDER
From shortgirltallorder.com
VIETNAMESE VEGETARIAN FRESH SPRING ROLLS WITH VIETNAMESE …
From abusonadustyroad.com
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
VEGETABLE SPRING ROLLS: FRESH IN-SEASON VEGGIES WRAPPED IN A …
From amandascookin.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #side-dishes #vegetables #potluck #dinner-party #finger-food #vegetarian #dietary #to-go #presentation
You'll also love