Vegetarian Spring Rolls
From Sackville at Recipe Zaar
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.
Serves 12-24 depending on the size of the wrappers that you use.
Banana & Mango Spring Rolls With Caramel-Rum Dipping Sauce
From Parties That Cook
Spring Rolls:
2 Tablespoons butter
3 Tablespoons brown sugar
1 teaspoon fresh minced ginger
1/4 cup rum
3/4 teaspoons kosher salt
4 bananas, peeled, halved lengthwise from top to bottom, then cut into a 1/2-inch dice
1 mango, peeled, pitted, cut lengthwise from top to bottom, then cut into a 1/2-inch dice
1/2 cup macadamia nuts, chopped, then toasted in 350ºF oven for 10 minutes
1/4 cup unsweetened, shredded coconut for filling, plus 1/4 cup for garnish
12 (8-inch) square frozen spring roll pastry wrappers, thawed
1 egg, beaten
4 cups canola oil, for frying
Caramel-Rum Sauce:
6 Tablespoons butter
2/3 cup brown sugar
1/8 teaspoon kosher salt
1/4 cup rum
1/4 cup coconut milk
Powdered sugar and fresh mint sprigs for garnish
- Heat canola oil in a wok or frying pan to 360°F.
- Sauté Fruit: Melt butter in a medium sauté pan. Add brown sugar, ginger, rum and salt; bring to a boil, then add the fruit.
- Sauté for about 2 minutes until the fruit softens slightly. Remove from heat and transfer to a bowl.
- Let cool slightly.
- Mix in the toasted macadamia nuts and coconut right before ready to make the rolls.
- Make rolls: Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Cut off 2 inches of the end pointed towards you. Place 2-3 Tablespoons of the fruit mixture in the center. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. The spring roll should look like a log. Place on a cooling rack over a sheet pan. Repeat with remaining spring roll wrappers and fruit mixture.
- Make the caramel-rum sauce: Combine butter, brown sugar, salt and rum in heavy medium saucepan.
- Bring mixture to simmer over medium heat, stirring until sugar dissolves and starts to bubble and turn darker brown. Add coconut milk and whisk until mixture is smooth.
- Fry Rolls: Working in 2 batches, add spring rolls to medium-hot oil and cook until golden brown and crisp, turning often, about 5 minutes per batch.
- Using a skimmer, transfer spring rolls to a cooling rack over a sheet pan. Keep warm in a 200ºF oven until ready to eat.
- Slice spring rolls on an angle using a serrated knife. Place sliced spring roll on a serving platter. Sprinkle with coconut, confectioner’s sugar and garnish with mint. Serve caramel-rum sauce in a bowl for dipping.
Makes 20 spring rolls and 40 pieces.
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