ASPARAGUS ROLL-UPS
These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.
Nutrition Facts :
SAVORY ASPARAGUS SPRING ROLLS
Steps:
- Bring a medium pan of water to a boil. Blanch the asparagus until crisp-tender, 1 to 3 minutes depending on the thickness of the asparagus. Plunge the asparagus into ice water to stop the cooking. Drain and pat dry. Cut each asparagus in half so that you have 2 pieces about 3 inches each.
- For the stalk halves of the asparagus: Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with oyster sauce. Lay a piece of the stalk-half of asparagus across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put the rolls onto a plate seam-side down while making the remaining rolls.
- For the spear end of the asparagus: Place a spring roll wrapper on a flat surface with square to you. Lightly brush the middle of the wrapper with oyster sauce. Lay a piece of asparagus with the tip overhanging the edge away from you. Fold up the bottom toward the center. Fold in one side of the wrapper toward the middle and then roll up. Use cornstarch mixture along the edge of the wrapper as a paste to help seal. Put onto a plate seam-side down while preparing the remaining rolls.
- Heat a small skillet over medium-high heat and add some of the vegetable oil. Add the rolls a few at a time and shallow fry, turning as they become golden brown; do not fry too many at one time and overcrowd the skillet. Once golden, remove from the skillet and drain on paper towels.
- On a small plate, mix together the black and white sesame seeds. Brush the cooked rolls with a little honey, and then roll them in the sesame seeds and serve.
KARENROSE'S ASPARAGUS SPRING ROLLS
Here is another favorite from friend Karen. Her Hubby does lots of salmon fishing so she found this recipe and gave it to us. I think you could use chicken in place of the salmon. She said the original recipe was from a Better Homes & Garden magazine
Provided by wjorma
Categories Vegetable
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
- In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
- Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
- Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle.
- Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge.
- Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.
Nutrition Facts : Calories 205.4, Fat 8.2, SaturatedFat 3.8, Cholesterol 21.6, Sodium 342.9, Carbohydrate 21.4, Fiber 1.7, Sugar 1.1, Protein 11.4
WASABI SPRING ROLLS WITH WARM ASPARAGUS AND SHIITAKE MUSHROOMS
Spring rolls, made with moistened rice paper wrappers, are surprisingly easy to assemble -- and are ideal for a buffet or light lunch. The filling for these rolls contains fresh asparagus, mushrooms, fiery wasabi, and healthy miso paste and walnut oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8 rolls
Number Of Ingredients 8
Steps:
- In a small bowl dissolve miso in 2 tablespoons warm water. Mix in rice wine. Set aside.
- Cut each asparagus spear in half. (Or hold a spear in both hands, closer to the tough, woody end than to the tip. Bend the stalk until it snaps.) Heat walnut oil in a large cooking pan over medium-high heat and swirl to coat pan. Add shiitake mushrooms; saute until softened, about 1 minute. Add asparagus spears; saute until heated through, about 1 minute. Stir in miso mixture. Remove from heat; let cool.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
- Spread about 1 teaspoon wasabi paste horizontally just below the center of the wrapper. Top the wasabi with 2 tablespoons of the spring-roll filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way. Serve fresh rolls whole or cut in half, with Lime and Soy Dipping Sauce.
Nutrition Facts : Calories 135 g, Fat 4 g, Fiber 1 g, Protein 3 g
ASPARAGUS APPETIZER ROLL-UPS
This is a wonderful warm appetizer for springtime entertaining. It's perfect for showers and also makes a tasty first course for Easter dinner.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cream cheese, bacon and green onion. Flatten bread slices with a rolling pin; spread tops with cream cheese mixture. Trim asparagus 2 in. longer than bread. Place two spears on each slice; roll up bread and place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately.
Nutrition Facts :
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ASPARAGUS SPRING ROLLS - BETTER HOMES & GARDENS
From bhg.com
Calories 422 per serving
- Cut asparagus into 3- to 4-inch pieces. In a large saucepan cook asparagus in boiling water for 1 minute. Drain; rinse with cold water. Drain again.
- In a large bowl stir together the rice vinegar, crushed red pepper, and sugar. Add asparagus; toss to coat. Cover and let stand at room temperature for 30 minutes.
- Meanwhile, in a small bowl beat eggs lightly with a fork. Stir in chives. Pour oil into a medium nonstick skillet. Preheat skillet over medium-high heat. Add egg mixture; cook until eggs are set and surface just begins to look dry. Slide egg sheet from pan to a cutting board and cut into eight strips.
- To assemble spring rolls, pour hot water into a shallow dish. Dip one spring roll wrapper into the water; remove, allowing water to drip off. Transfer to a clean round dinner plate. Place about 4 to 6 pieces asparagus and an egg strip on the bottom center of the spring roll wrapper. Top with ham strips and lettuce leaves. Fold bottom edge of spring roll wrapper over filling. Fold up and in the opposite sides; roll up from the bottom. Repeat with remaining wrappers, asparagus, egg, ham, and lettuce. Discard any remaining liquid from asparagus. Serve with Lime Aioli.
ASPARAGUS SPRING ROLLS | BETTER HOMES & GARDENS
From bhg.com
3/5 (1)Calories 196 per servingTotal Time 40 mins
- In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
- In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
- Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
- Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.
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