Vegetable Spring Roll Recipe?

Question

Okay.. well, when I went to this party they had spring roles & my mom said she really liked them. As a special gift for my mom, I wanna make them. They were in a clear rap thing that was soaked in water and had like some chicken like tasting meat and had veggies. If anyone has a recipe for them or even a website it would be greatly appreciated. Thanks :)

Answer 1

SPRING ROLLS are a total favorite of mine and I collect recipes for them. Hope you don't mind the 'overkill,' hoping you will find one you like!

* Bean thread noodles are the thin clear noodles made from ground mung beans or (the cheaper version) mung bean flour. Also known as transparent noodles. Because of their appearance, they are also called transparent or cellophane noodles. Look for bean thread noodles in the ethnic or pasta section of natural food stores, or in specialty or Asian markets. Store them, unopened, in a cool, dry cupboard for six to eight months.
** Spring Roll Wrappers or Rice Paper Wrapper can be found near the fried noodles in Asian markets. They will keep in your cupboard indefinitely. As they are fragile, keep them flat and handle them gently.

SPRING ROLLS 1
1 packet rice stick noodles
1/2 pound large (21-30) shrimp
1 small bunch mint
1 small bunch cilantro
1 packet rice paper spring roll wrappers
Cook the rice noodles in a large pot of salted boiling water for 3-4 minutes until tender but not mushy. Rinse with cold water and set aside. Remove the shells and devein the shrimp. Cook them in boiling salted water or fish stock if you have it. Don't overcook. Cool thoroughly and slit the shrimp in half lengthwise.
Clean and dry herbs well. Pick the leaves of the mint and cilantro, if there is a little stem on the cilantro that is fine. Chop into medium sized pieces.
Fill a large bowl with lukewarm water and place next to the area where you will be rolling, along with all the small bowls of your filling ingredients. If the noodles have become sticky rinse them briefly under cold water and drain well before beginning. Also have ready a clean barely damp towel to place over your finished wrappers before serving.
Work on only two wrappers at a time. Dip each into the water for no more than a second or two and set on your clean dry work surface. Spread about 1/4 cup of noodles across the bottom third of each wrapper, leaving a little space empty at each end. Spread out 2 tablespoons of the herb mixture on top of the noodles and lay three shrimp halves, flat side down overall.
Roll the wrapper firmly over the shrimp and noodles and tuck in the ends as you continue to roll it up. The roll should be tight--you will be cutting them in half to serve and you do not want your filling to fall out. Cover your finished rolls with the towel while you continue to roll more. These should not be made too far in advance--a couple of hours at most.

Nuoc Mam Sauce
2 teaspoons minced fresh garlic
1 Tablespoon canned diced green chilies
1/4 cup rice vinegar
2 Tablepoons white sugar juice of 1 lime
3 Tablespoons fish sauce (nuoc mam) or 1 ½ T anchovy paste
Whisk all together and refrigerate until ready to use. It is best made the day ahead. Serve at room temperature.
Per Serving: Calories 96 Fat 0.4 g, Cholestero 0 mg,

THAI SHRIMP SUMMER ROLLS
Soak 6 Thai rice paper in warm water until soft, about 10 seconds. Lay them flat on your work surface and top each with 1 large cooked cocktail shrimp (about 1 ounce), 2 cucumber slices, 2 tablespoons shredded carrot, 1 tablespoon minced scallion (green part only), and 1/2 teaspoon hoisin sauce. Roll to seal in the filling; serve immediately or wrap tightly in plastic wrap and refrigerate 1 hour. Yields 3 rolls per serving.

SEAFOOD SPRING ROLLS
1 pound cooked shrimp, prawns, lobster, or crab meat
Cellophane noodles (bean thread noodles)*
1 tablespoons seasoned rice vinegar
Red or Boston lettuce leaves, leaves separated, rinsed and dried (tough ribs discarded)
Fresh mint leaves, washed, dried, and coarsely chopped
Fresh basil leaves, washed, dried, and coarsely chopped
Fresh cilantro leaves, washed, dried, and coarsely chopped
Coarsely shredded carrot
Spring Roll Wrappers (rice paper rounds), 8 1/2-inches in diameter**
If using shrimp or prawns, sliced them in half lengthwise.
Cover noodles with boiling water and let soak 15 minutes; drain well in a sieve or colander. Pat dry between paper towels and toss with rice vinegar. Cover and refrigerate until ready to use.
Fill a pie plate or bowl with lukewarm water. Immerse rice paper in warm water for a few seconds to soften them up just until soft but still flexible (work with one rice paper at a time, being gentle as they break easily when brittle). Remove from water and place rice paper on a kitchen towel and let rest approximately 30 seconds until it's more pliable.
Arrange one piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Top with some of the seafood, noodles, mint, basil, cilantro, and carrot (don't overfill). Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other.
Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet (side nearest you) over the top of the fillings and roll into a cylindrical shape halfway. Fold the left and right sides inward and complete rolling the remaining half (If rice paper is too dry to seal, moisten unsealed edges with a little more hot water). Transfer summer roll to a plate, seam-side down, and cover with dampened paper towels. Make additional roll in the same manner. NOTE: Spring rolls can be made a day ahead. Cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate. Refrigerating firms and toughens the wrappers and noodles slightly (if they are a little dry, wipe them gently with a damp cloth). Bring rolls to room temperature before halving and serving. To serve, halve rolls on the diagonal and place the rolls upright on your serving platter. Serve with your favorite dipping sauces. For an appetizer, serve one or two halves per person. As a main course, serve at least six halves per person.

THAI SPRING ROLLS WITH GINGER-LIME DIPPING SAUCE
1/4 pound rice stick noodles
1/2 pound peeled and deveined shrimp
2 cups shredded carrots
2 cups shredded Napa cabbage
1/2 cup loosely packed, roughly chopped basil leaves
1/2 cup loosely packed, roughly chopped cilantro leaves
1 small cucumber, peeled, seeded, and grated
1 package Vietnamese rice sheets
Ginger Lime Dipping Sauce, recipe follows
Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine. To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.

Ginger Lime Dipping Sauce:
1/2 cup fish sauce (or 1 T. Anchovy paste)
1/2 cup fresh lime juice
2 tablespoons light brown sugar
1 garlic clove, minced
1 tablespoon minced fresh ginger
1/2 teaspoon Vietnamese chili paste
1/2 cup loosely packed, roughly chopped cilantro leaves
1/2 cup loosely packed, roughly chopped basil leaves
1/2 cup loosely packed, roughly chopped mint leaves
Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings. Calories 56Protein 3.3 g Carbohydrates 10.06 g Total Fat 0.31 g Fiber 0.86 g

SPRING ROLL SAUCES
Hoisin-Chili Sauce:
3/4 cup prepared hoisin sauce
1/4 cup minced onion
3 tablespoons rice vinegar
2 tablespoons water
2 to 3 teaspoons Asian Red Chili Paste
2 tablespoons minced salted roasted peanuts In a medium saucepan over medium-high heat, combine Hoisin sauce, onion, rice vinegar, and water; heat and stir approximately 3 minutes until mixture comes to a boil. Remove from heat and stir in chili paste. Let sauce cool at least 30 minutes. Just before serving, stir in peanuts.

Garlic-Lime Sauce:
1/4 cup sugar
1/4 cup hot water
1 red serranto chile pepper, seeded and finely chopped
2 cloves garlic, minced
1/3 cup fresh lime juice
1/4 cup fish sauce In a medium bowl, combine sugar and hot water; stir to dissolve the sugar. Whisk in chile pepper, garlic, lime juice, and fish sauce. Serve at room temperature.

Strawberry Sauce:
2 tablespoons extra-virgin olive oil
1 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon strawberry preserves
1/2 teaspoon freshly grated ginger root
1/4 teaspoon crushed red pepper In a large bowl, whisk together olive oil, sesame oil, rice vinegar, garlic, soy sauce, strawberry preserves, ginger, and red pepper. Serve at room temperature.

Spicy Peanut Sauce:
Bunch fresh cilantro leaves
1 cup smooth peanut butter
1 tablespoons sesame oil
1/2 cup soy sauce
2 1/2 tablespoons sugar
3 cloves garlic, minced
1 tablespoons hot chili sauce
1 tablespoons rice vinegar In a food processor or blender, place the cilantro leaves, peanut butter, sesame oil, soy sauce, sugar, garlic, chili sauce, and rice vinegar. Process until smooth. Serve at room temperature.

Answer 2

SPRING ROLLS (Makes 10 rolls)

10 Spring Roll wrappers
2 T oil

FILLING:
2 c chopped chicken
1 Chinese sausage, chopped
2 T chopped onion
1 c bean sprouts
1 black mushroom, soaked, rinsed and chopped
1/4 c chopped bamboo shoots
2 T soy sauce
1 T rice wine
1/2 tsp salt
1/2 tsp sugar
1 T sesame oil
Egg white to seal

4 c oil for deep-frying - 350º F. or 175º C.

Combine all filling ingredients. Heat wok or skillet and add the 2 T oil. Stir-fry ingredients and seasonings. Cook for 1/2 minute and try to reduce sauce. If some sauce remains, strain liquid. Filling should not drip. Separate egg wrappers and wrap filling by placing filling in the center of the wrapper. Start rolling up from one point to about half-way. Fold in the two corners and continue to roll all the way up. Brush a little egg white on the final corner like you would moisten an envelope and seal it closed. Deep-fry for 3 minutes or until golden brown. Serve with sweet and sour sauce or favorite dip.

NOW: You can use bulk regular sausage in place of the Chinese sausage and you can use regular mushrooms in place of the black mushrooms and a little white wine in place of the rice wine if you don't have it. You can also add slivered carrots to it and slivered water chestnuts if you want a little crunch it in. Also, you don't have to fill a deep-fryer, you can put about an inch of oil in a skillet and fry them in that. Shredded cabbage is also very good in it. The only difference between a Spring Roll and an Egg Roll is the wrapper. The Spring Roll wrapper is made with rice and the Egg Roll wrapper is made with wheat. Also, the Spring Roll is smaller than the Egg Roll and has less filling.

Answer 3

Slice all vegetables very thin [ julienne ]You may use cabbage, carrots, turnips , depending on how many spring rolls you want. Saute ground pork minced onions and season to taste.Let cool. Mix this with prepared veggies. and roll in spring roll paper. Deep fryl Have a vinegar, with garlic and soy sauce dip.This is vegetable spring roll For the pork spring roll, Try the ff. Mix ground pork minced onions parsley eggs , salt and pepper. minced carrots ,Add l tbsp of cornstarch and mix well. Roll a small amount in spring roll paper and deep fry,till golden brown Use ketchup as sauce/ dip

Answer 4

Vegetable Spring Rolls

INGREDIENTS:
1/3 green cabbage, chopped into thin pieces
2/3 cup fresh bean sprouts
1/2 cup snow peas, sliced into thin strips
3/4 cup shiitake or portabello mushrooms, sliced thin
3 scallions, chopped
2 carrots, grated
2 tbsp soy sauce
1 tbsp sesame oil
one bunch fresh mint
spring roll wrappers
water

PREPARATION:
Combine all ingredients (except for wrappers and water) in a large mixing bowl, stirring well to coat the veggies with soy sauce and sesame oil.
Submerge spring roll wrappers in water until pliable one at a time. Place 2 to 3 tablespoons in wrappers. Place two or three mint leaves on top and wrap up. Serve with a dipping sauce.

Answer 5

How to wrap spring rolls, step-by-step with photos:
http://vegetarian.about.com/od/cookingtipstools/ss/Howtospringroll.htm

And 5 spring roll recipes here:
http://vegetarian.about.com/rsrch.htm?zIsPG=gSrch&zIsT=Vegetarian%20Cuisine&zIsD=vegetarian&terms=spring

Good luck!

Answer 6

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Answer 7

KEWL. I love those! Yum! Well yeah, I totally wanna learn how to make them too! =]

From the other answers, they look like hard work...=[
Good Luck with that!

Answer 8

Thats a good question.