Asian Vegetable Meat Roll Recipes

ASIAN SPRING ROLLS

Asian Spring Rolls image

This spring roll recipe takes some time to prepare but it's well worth it! The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. -Nirvana Harris, Mundelein, Illinois

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 8 spring rolls (1 cup sauce).

Number Of Ingredients 19

Ingredients

3 tablespoons lime juice
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon salt
3 ounces uncooked thin rice noodles
1 large carrot, grated
1 medium cucumber, peeled, seeded and julienned
1 medium jalapeno pepper, seeded and chopped
1/3 cup chopped dry roasted peanuts
8 spring roll wrappers or rice papers (8 inches)
1/2 cup loosely packed fresh cilantro
PEANUT SAUCE:
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1/4 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 cup hot water

Steps:

In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.

Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 571mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

ASIAN VEGETABLE MEAT ROLL

Asian Vegetable Meat Roll image

Make your dinner decision in no time with this hearty ginger- and soy-flavored roll-up

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
1 cup soft whole wheat bread crumbs (2 slices)
1 egg
1/3 cup coarsely chopped green onion
2 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon pepper
1 can (8 ounces) water chestnuts, drained and chopped
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimientos, drained

Steps:

Heat oven to 350°F. Spray broiler pan rack with cooking spray.
Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients. Spread over beef mixture to within 1 inch of edges; press into beef mixture.
Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges and ends to seal. Place roll, seam side down, on rack in broiler pan.
Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center and juice of beef is clear (meat thermometer should reach at least 160°F). Let stand 10 minutes before slicing.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg

ASIAN VEGETABLE ROLLS WITH SOY-LIME DIPPING SAUCE

Asian Vegetable Rolls With Soy-Lime Dipping Sauce image

These tasty bundles are super low in calories, fat and carbs and super high in flavor. Small lettuce leaves are filled with grated cucumber and carrots, yellow bell pepper and green onions then dipped in a yummy soy-lime dipping sauce. From the 100 Calories Snacks & More cookbook.

Provided by Crafty Lady 13

Categories Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup reduced sodium soy sauce
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon honey
1/2 teaspoon finely chopped fresh ginger
1/4 teaspoon dark sesame oil
1/8-1/4 teaspoon red pepper flakes
1/2 cup grated cucumber
1/3 cup grated carrot
1/4 cup sliced yellow bell pepper (1 inch long)
2 tablespoons thinly sliced green onions
18 small lettuce leaves
sesame seeds (optional)

Steps:

Combine soy sauce, lime juice, garlic, honey, ginger, oil and red pepper flakes in small bowl.
Combine cucumber, carrot, bell pepper and green onion in medium bowl. Stir in 1 tablespoon soy sauce mixture.
Place about 1 tablespoon vegetable mixture on each lettuce leaf. Roll up leaves; sprinkle with sesame seeds, if desired. Serve with remaining sauce for dipping.

Nutrition Facts : Calories 21.8, Fat 0.3, Sodium 363.9, Carbohydrate 4.4, Fiber 0.7, Sugar 1.9, Protein 1

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