Anyone know any good recipes for vegetarian spring rolls?!
Anyone know any good recipes for vegetarian spring rolls?
Answers:
Spring Rolls
12 spring roll wrappers (rice paper)
6 oz. firm tofu (not silken)
2 T. or more soy sauce, tamari, or Bragg's liquid aminos
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce (see below)
This recipe makes 12 rolls.
You can get the spring roll wrappers at an oriental grocery store, and they will keep on your shelf indefinitely. They are fragile; keep them flat and handle them gently. Be sure they are made of rice. You CANNOT substitute egg roll wrappers in this recipe. The round ones, about 8 1/2 inches in diameter, are the easiest to work with. I like the Flying Goose brand, although the brand with a rose on the front works well, too.
Slice the tofu into 1/2 inch slices. Pat dry with paper towels. Press it for an hour or so if you have time. Put the tofu slices on a nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as much as possible. Bake at 325 for about 45 minutes, turning occasionally and adding more soy sauce if they look like they can absorb more. When they are nice and brown and dry, cut them into strips, about the size of French fries. You will need one strip per spring roll. (If you don't have time to bake the tofu, cut it into strips and fry it with the soy sauce on a nonstick skillet for a few minutes, carefully turning each strip, trying to crisp it up a little on each side.) Set aside.
Wash and dry the lettuce. Tear it into 3 or 4 inch pieces, removing stems and crisp veins. Your lettuce needs to be on the limp side. Any crisp pieces will tear the spring roll wrappers when you try to roll them.
Wash and dry the mint. Remove all stems! Set aside. (If you can't get fresh mint, you can substitute fresh cilantro, but the spring rolls will taste completely different, and my family would rather I not make them if I don't have mint.)
Shred or grate the carrots. Again, they need to be small enough pieces that they are not crisp. You may prefer your spring rolls without the carrots.
Throw the rice vermicelli into boiling water and cook until just done, about 2 or 3 minutes. Pour into a colander, and rinse with cool water. The noodles need to be well drained and cool enough to handle. Set aside.
Put an inch or two of water in a pan that is big enough to hold the spring rolls. (Cool water works fine). Separate the wrappers, and stack them in the water, making sure each one is completely covered with water before putting in the next one. Leave the wrappers in the water until they are flexible (about 2 or 3 minutes). Remove the whole stack at once, and place them on a clean wet kitchen towel, covering them with another damp towel.
Now you are ready to assemble them. Carefully remove one wrapper and put it on another surface (I use a bamboo sushi mat, but you could easily use another damp towel. If you use a plate, dump off the excess water between each spring roll.) Working quickly, put onto the wrapper 3 or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles, one strip of tofu, and a few tablespoons of carrots if desired. Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up. After I've done four or five, I wrap each in plastic wrap to keep them from drying out too much. If one of them is falling apart, wrap it in plastic wrap immediately. Have a piece of plastic wrap cut and ready in case one is falling apart. (If you are serving them to company, start over with a new wrapper on the ones that are falling apart.) If a lot of them are falling apart, then something may not be drained well enough, or you may be trying to fill them too full, or some of your wrappers may be defective with too many tears and holes, or too thin.
Serve cold or room temperature with sauces of your choice. NOTE: you do not EVER cook these spring rolls. When you finish rolling them up, they are done! They will keep in the refrigerator for a day or two. They travel well for lunches and outings. For an appetizer, serve one or two per person. As a main course, count on at least three per person.
SAUCES: These are good with a peanut sauce, but that wouldn't be fatfree. They are also good with a plum sauce. If anyone has a good plum sauce recipe, please send it to me. I serve them with the sweet sauce below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by Huy Fong Foods, Inc.)
Sweet Sauce For Spring Rolls
Makes enough for about 3 dozen spring rolls.
4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 ts. salt
Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch mixed smoothly with the cold water, and stir until the mixture thickens some. Simmer, stirring for 1 minute. Stir in garlic. Serve any temperature.
Vegetarian Spring Rolls
Ingredients
Yet another filled savory appetizer is the Chinese spring roll. This recipe is for a vegetarian version, served in quantity as a main dish, or just one or two as an appetizer. Try to fry them at the last minute so they remain crunchy and crisp. The "bad news" about this recipe is that it takes about 1 hour to prepare them and another hour to clean up the mess on the stove. The "good news," however, is that they are so terrific that you'll get a lot of help from everyone eating. I serve them either before Beef and Broccoli on a Bird's Nest or Hot and Sour Hunan Chicken.
Canola oil for frying
2 cups shredded leeks
3 cups clean and dry bean sprouts
1 T. minced fresh ginger
1 T. minced fresh garlic
5 dried mushrooms (soaked and cleaned and chopped)
1 1/2 cups shredded carrots
3/4 pound Napa cabbage, shredded
4 T. soy sauce
2 tsp. cornstarch
1 tsp. sesame oil
2 T. rice wine or sherry
16 spring roll or lumpia wrappers
egg yolk, 1 tsp. water, 1 tsp. flour mixture to seal rolls
Yield: 16 large spring rolls
Heat a wok or frying pan until a bead of water evaporates immediately on contact. Add 1 T. oil, and sauté leeks. Add bean sprouts, and fry 30 seconds. Transfer this mixture to a colander to drain. Reheat pan, add more oil, and sauté ginger and garlic, 10 seconds. Add chopped mushrooms and carrots. Stir-fry 1 minute. Add cabbage, and fry 30 seconds. Add soy (mixed with cornstarch and sesame oil) and rice wine. Stir constantly until slightly thick (30 seconds). Cool mixture on cookie sheet. Combine with beansprout mixture.
Fill the wrappers as for blintzes or grape leaves, that is, place a few spoons of the filling near but not at the shorter edge of the wrapper. Roll slightly, fold in the outer edges, and continue to roll to the end. Seal with a mixture of egg yolk, water and flour. Deep fry in canola oil until golden brown.
Thai Spring Roll Recipe - Vegetarian
This recipe is taken from the from Vegetarian Thai Food cookbook now on sale in our cookbook section.
Spring Roll Ingredients
300 grams of spring roll sheets*
25 grams glass noodles (also known as mung bean noodles)
3/4 cup mashed, boiled hulled mungbeans
1 cup shredded cabbage
1/4 tsp white ground pepper (Rocket brand)
1 cup bean sprouts, root tips removed
1 1/2 tbsp. light soy sauce (thin soy sauce)
1 tbsp chopped garlic
1 tbsp vegetable oil for frying the garlic
2 tbsp of paste made by mixing rice flour and water and then boiling to thicken
Vegetable oil for frying the spring rolls
Preparation
Soak the noodles in water to soften them; then cut into short lengths and mix with thee mashed mung beans, cabbage, bean sprouts, pepper, and soy sauce.
Fry the garlic in the 1 tbsp of oil over low heat. When it yellows, add the noodle-mungbean mixture and stir fry until dry. Then remove from the pan and allow to cool.
Spread out a spring roll sheet, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste.
Fry the spring rolls in the hot oil over low heat until crisp and golden brown, drain and serve with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.
Spring Roll Sauce Ingredients
1/4 cup vinegar
1/4 cup sugar
1 tbsp. salt
2 tsp tapioca flour
1/2 of a red spur chili, seeds removed and well pounded (fresh Thai chilies)
Preparation
Use a mortar and pestle to pound the fresh chilis.
Mix together all ingredients.
Note:
Use fresh spring roll wrappers if available, otherwise use our Spring Roll Wrappers. Simply dip each paper/wrapper individually in a plate of shallow water. Allow to soften (less than a minute) and then gently remove. Roll these up with the filling above but omit the flour paste, as it is not necessary. You may also serve with ready-made Spring Roll Sauce.
INGREDIENTS:
Spring roll wrappers
1/2 cup bean sprouts
1/3 head of green cabbage, chopped
5 green onions, chopped
1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)
1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
1/4 cup carrots, grated or julienned
1 tbsp lime juice
1 tbsp soy sauce
1/2 tsp fresh ginger, grated (optional)
PREPARATION:
Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper and roll. Serve with dipping sauce and enjoy!
here are all of them :)