How do you make vegetarian spring rolls?!


Question: i have always wanted to no how to make them sooo please give me the indredients!!! thanks!!!


Answers: i have always wanted to no how to make them sooo please give me the indredients!!! thanks!!!

1 ounce fine cellophane noodles
2 tablespoons peanut oil
2 garlic cloves, crushed
1/2 teaspoon fresh ginger, grated
2 scallions, finely chopped
1/2 cup bean sprouts
1/2 cup green cabbage, shredded
1 small carrot, peeled and finely shredded
1/2 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon rice wine or dry sherry
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
24 spring roll wrappers
Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
Drain, rinse in cold water and drain again.
Cut into 2-inch lengths.
Heat the peanut oil in a wok over high heat.
Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
Stir in the rice noodles.
Arrange the wrappers on the counter, pointing diagonally.
Spoon a bit of the filling onto the bottom corner of the wrapper.
Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
You may want to flip the spring rolls halfway through baking.
You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.

Just use some crispy and flavorful type veggies such as carrots shredded, garlic, celery choped small, onions and mushrooms also chopped small.

VEGETARIAN SPRING ROLLS

1 pkg. lumpia wrappers (16 to 20 per pkg.)
5 lg. dried mushrooms
2 c. fried tofu OR 1 c. fried tofu & 1 c. shredded bell peppers
1 c. bamboo shoots
1 c. shredded cabbage (head or won bok)
2 stalks celery
1/2 lb. bean sprouts
2 tbsp. vegetable oil for stir-frying

(The above ingredients make about 18 spring rolls.)

SAUCE:

1 tsp. salt
2 tsp. sugar
2 tbsp. oyster sauce
2 tsp. cornstarch
1/4 c. chicken broth
1 egg, beaten (to seal lumpia wrappers)
4 c. oil for deep-frying

Soak mushrooms in water until soft, discard stems and slice finely. Slice tofu, bamboo, celery, pepper, cabbage into thin shreds about matchstick size. Wash bean sprouts and drain. Stir-fry all ingredients with a little oil in a wok, pour in the sauce mixture and cook until mixture thickens. Cool everything before wrapping. Lay out mixture on lumpia wrapper. Use beaten egg as a glue where needed.

(1) 1/3 cup.

Isn't it against the law to cut up vegetarians?

There's two types... hot and cold.

Hot Spring Rolls:

Buy some spring/egg roll wrappers - in most grocery stores in the produce section

Next, buy various vegetables... I like to use carrots, cabbage, ginger, onion & bean sprouts.

Shred the onions, carrots & cabbage and sautee in a frying pan in canola oil with diced ginger. The last couple of minutes, add some oyster sauce (unless you're vegan). Wrap in the spring/egg rolls (follow directions on back of package) and fry immediately in more canola oil. Drain on paper towel. They are best eaten while hot... not as tasty reheated...

Cold Spring Rolls:

Buy the rice paper wraps, available in the Asian section of the grocery store. Buy various vegetables that you like... I like shredded lettuce, thin sliced cucumber, shredded carrots & bean sprouts in mine. Cooked vermicelli is also a tasty addition. Place the wraps in water to soften, put a dab of sweet 'n' sour sauce on them, and pile some veggies in the center. Roll the wrap around, cut in half, and serve. These are great dipped in peanut sauce or sweet'n'sour sauce.

Enjoy!

You don't need all ingredient-- see "optional"

INGREDIENTS
2 ounces dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
2 ounces mushrooms, drained and chopped
3/4 (4 ounce) can fake crabmeat (optional)
1 pound tofu (optional)
2 tablespoons vegetable oil
1 carrot, shredded
2 ounces cream cheese
3 ounces bean sprouts
2 pinches ground black pepper
4 tablespoon soy sauce
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
1 quart oil for deep frying


DIRECTIONS
Soak the vermicelli 30 minutes in warm water; drain.
In a large bowl, mix the vermicelli, eggs, onion, mushrooms, fake crab meat, tofu, vegetable oil, cream cheese, carrot, bean sprouts, pepper, soy sauce and garlic.
One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels

First make a Vegitables dish and Roll all the Vegistables in a Rotti and roll it in a Lumbia Aluminium Rolls

subbunaicker@yahoo.co.in





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