How can i make a tasty spring rolls? (only veg.plz.)?!

Question: i want the recipe of spring rolls with quantity of spices and sauces like 2 tbs. soya sauce..............
tell me the recipe of veg. spring rolls.
plz. don't include sesame oil if not necessary plz.plz..

Answers: i want the recipe of spring rolls with quantity of spices and sauces like 2 tbs. soya sauce..............
tell me the recipe of veg. spring rolls.
plz. don't include sesame oil if not necessary plz.plz..

* Vegetable Spring Rolls

Ingredients:
2 cups mung bean sprouts
6 dried black mushrooms
1/2 red bell pepper
1 medium carrot
2 ounces canned bamboo shoots
2 1/2 tablespoons oyster sauce
1 tablespoon low-sodium chicken broth or water
2 teaspoons light soy sauce
1 teaspoon sugar
Salt and/or freshly ground pepper to taste, optional
18 – 20 spring rolls wrappers
1 egg, lightly beaten
2 tablespoons oil for stir-frying
4 to 5 cups oil for deep-frying, as needed

Preparation:
Vegetable spring rolls directions:

To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg.
Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper.
Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying to 360 degrees Fahrenheit.
When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).
Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.

*Smoked Gouda And Vegetable Spring Rolls

Ingredients
1 medium zucchini cut into match sticks
1 medium yellow squash cut into match sticks
1 large carrot cut into match sticks
1 cup shredded red cabbage
3 cups shredded smoked Gouda cheese
1/2 cup chopped fresh cilantro
16 ounce package egg roll wrappers
5 cups vegetable oil

Directions
Preheat oven to 375.
In a medium sized bowl combine zucchini, yellow squash, carrots, red cabbage, cilantro and cheese.
Place 1 egg roll wrapper with 1 corner facing you.
Spoon about 1/4 cup of filling on center of wrapper then fold bottom corner over filling.
Moisten left and right corners with water then fold them toward center over filling.
Moisten remaining edge with water and roll up and seal.
Repeat procedure for remaining spring rolls.
In a deep skillet or deep fat fryer heat oil to 375.
Fry spring rolls several at a time until golden brown on all sides turning once after 3 minutes.
Drain on paper towels.
Serve with your favorite dipping sauce.

*Grilled Spring Vegetable Wrap

Ingredients
1 Zucchini, thinly sliced lengthwise
1 Summer Squash, thinly sliced lengthwise
2 large Carrots, peeled and thickly sliced on the diagonal
1/4 Cup Extra-Virgin Olive Oil
Kosher Salt
Coarse ground Black Pepper
2 Avocados, peeled and thinly sliced
Juice of one Lemon
8 Whole Wheat or other flavor Wraps
1 (12-ounce) container Hummus
8 leaves Green or Red Leaf Lettuce
1 English Cucumber, thinly sliced on the diagonal
4 ounces Alfalfa Sprouts
1 Head Radichio, sliced in half anf then thin strips (optional)
8 ounces of your favorite Ranch-Style Dressing

Directions
Preheat panini grill to medium-high heat.
In a large bowl, toss zucchini, summer squash, and carrot slices with olive oil.
Sprinkle with salt and black pepper.
Leaving the grill pan open, grill the vegetables about 3 minutes per side, until tender and browned. The carrots may take a bit longer than the other vegetables, depending on the thickness of the slices.
Remove vegetables from grill and set aside to cool.
Slice avocado into thin strips and sprinkle with lemon juice, salt, and pepper; set aside.
Lay one whole wheat wrap on a flat, clean and dry surface.
Spread hummus in an even layer leaving an inch border around the edges of the wrap.
Layer with one lettuce leaf, followed by even amounts of the grilled vegetables, cucumbers, and avocado.
Finish with radicchio and alfalfa sprouts.
Top the vegetables with 2 Tbs. of Ranch-Style Dressing.
Fold the left and right sides in and over the other fold and roll the wrap.
Slice wrap diagonally in half and serve.

*Fresh Vegetable Spring Rolls

Ingredients
12 round rice paper, dipped in hot water for 20 seconds until soft and drained

For Dipping Sauce
1/4 cup hoisin sauce
1/4 cup ketjap manis
1/4 teaspoon chili sauce

For Filling
1/4 head Chinese cabbage, shredded
2 carrots, grated
1 red capsicum, thinly sliced
3 green onions, sliced
100 g bean sprouts
4 kaffir lime leaves, shredded
2 tablespoons finely chopped mint
4 tablespoons chopped nuts
200 g vermicelli rice noodles, soaked in hot water 10 minutes drained

Directions

For Sauce mix together all ingredients.
For filling mix together all the vegetables.
To assemble one at a time, dip rounds in water, lay some noodles, nuts and filling in bottom of paper. Drizzle some sauce over and fold up like a spring roll. Eat and enjoy.
I often just put everything out and people make their own.

Hope u like them :-)

LOL it's called cut & paste and it takes 2 key strokes. But they are great finds :*)

Other Answers (3)

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by cin2win

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cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
2 shallots, thinly sliced
1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild springrolls)
1/2 cup shredded or finely chopped cabbage
4-6 shiitake mushrooms, sliced thinly
1/2 cup tofu, cut into matchstick-like pieces (Optional if non-vegetarian: add 1/2 cup baby shrimp instead)
approx. 2 cups bean sprouts
1/2 cup fresh coriander, roughly chopped
1/2 cup fresh basil, roughly chopped
2 Tbsp. oil for stir-frying, plus more for deep-frying
1 pkg. small spring roll wrappers
STIR-FRYING SAUCE:
2 Tbsp. regular soy sauce
2 Tbsp. fish sauce (if vegetarian, use vegetarian oyster sauce)
2 Tbsp. lime juice
1/4 tsp. sugar
TO SERVE:
Thai sweet chilli sauce (available in Asian/Chinese food stores, and some grocery chains in the Asian section)
OR TO MAKE YOUR OWN DIPPING SAUCE:
Mix 1/3 cup plum sauce with 2 Tbsp. soy sauce and 1 Tbsp. fish sauce (or vegetarian fish sauce). Add chilli if desired.
PREPARATION:
Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
Add cabbage, mushrooms, and tofu (or shrimp).
As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
Add bean sprouts, tossing to mix in. Remove from heat.
Do a taste test for salt, adding 1 Tbsp. more fish sauce if not salty enough.
To assemble rolls, place a spring roll wrapper on a clean working surface. Add one heaping Tbsp. of the filling on the wrapper. Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan - drier filling is better.
Sprinkle some of the fresh coriander and basil over the filling.
Fold the left and right sides of wrapper over filling, then lift up the end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise from the bottom of the pan, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels (or a clean dish towel) to drain while you finish frying all the rolls.
Serve spring rolls while still hot with Thai sweet chili sauce, or your own dipping sauce

I have a simple and delicious way of doing this.

1 pkg. Egg Roll Wrappers
1 pkg. Shredded Cole Slaw (saves you hassle of having to shredd cabbage and it has carrots , red cabbage, and green cabbage combined)
1-2 (for strong flavor use 2) seasoning pkgs from Ramen noodles ; we like the oriental flavor.
Heat 1 tsp of vegetable oil in a pan. Add the bag of shredded cabbage. Heat thru. Add the seasoning pkg. and stir thru.
Cabbage will soften and shrink a bit. Let cool. Place 2 tbsp of cabbage mix onto an eggroll wrapper and wrap as directed on pkg.
Heat vegetable or sesame oil and fry 1-2 minutes until golden. Drain on paper towels. Serve w/ Hot mustard, soy sauce, wasabi or sweet and sour sauce.

You can also add bean sprouts if you like to the cabbage mixture. The seasoning pkg has the perfect combo of garlic, ginger, salt, etc...

Veggie Spring Rolls,,,,,,,,,,,,,,,,,,,,SO GOOD!!!!! :--)

Ingredients
1/2 cup shredded daikon radishes or radishes
2 green onions, sliced thin
2 tablespoons rice vinegar
1 teaspoon Splenda sugar substitute
1 small fresh jalapeno or serrano chili, seeded and finely chopped
1/2 teaspoon toasted sesame oil
1/2 cup shredded carrots
1/2 cup short thin strips cucumbers
2 tablespoons snipped fresh cilantro
1 tablespoon reduced sodium soy sauce
6 rice paper sheets(8.5 inch diameter)
1 1/2 cups bean sprouts
cilantro(to garnish)
shredded carrots(to garnish)

Combine first 6 ingredients oin one bowl, and the next four in another bowl.

Cover each and refrigerate beteen 2- 24 hours.

Stir once and drain.

Pour 1 cup warm water into a pie plate.

Carefully dip rice papers into water, one at a time.

Place papers one at a time on clean kitchen towels (not touching).

Let soften until pliable.

Place 1/4 cup bean sprouts on each rice paper near the edge.

Place one rounded tablespoon of each vegetable mixture on the sprouts.

Fold in the ends, and tightly roll the rice paper.

Place seam side down on a plate.

Cover with a damp towel, and repeat until done.

Cover and refrigerate for up to 2 hours.

Cut each roll in half diagonally to make 12 pieces.

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How can i make a tasty spring rolls? (only veg.plz.)?!

Other Answers (3)

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