RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS
Turnips are a perfect winter vegetable for a hearty stir-fry.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan.
- Combine the broth, soy sauce and rice wine or sherry in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Have everything within reach of your wok or pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the chicken in a single layer. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque. Scoop out of the wok or pan and set aside in a bowl or on a plate.
- Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 23 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 906 milligrams, Sugar 8 grams, TransFat 0 grams
SPRING ROLLS WITH CARROTS, TURNIPS, RICE NOODLES AND HERBS
This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I've even used arugula from my garden, which is delicious
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 45m
Yield 8 spring rolls
Number Of Ingredients 12
Steps:
- Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce
- Place the shredded carrots and turnips, slivered mushrooms and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste
- Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of lettuce, then a handful of noodles. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice, if desired
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 494 milligrams, Sugar 6 grams
SPRING ROLLS
These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Wraps and Rolls
Time 1h50m
Yield 20
Number Of Ingredients 16
Steps:
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 5.9 g, Cholesterol 62.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 268.4 mg, Sugar 0.9 g
SPRING ROLLS WITH SPINACH, MUSHROOMS, SESAME, RICE AND HERBS
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 30m
Yield 8 spring rolls
Number Of Ingredients 14
Steps:
- Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
- Wash the spinach and steam 1 to 2 minutes, tossing halfway through. It should wilt but still have some texture. Rinse with cold water, squeeze dry and coarsely chop. Season with salt to taste
- Spread each tofu domino with about 1/4 teaspoon peanut sauce
- Place the shredded carrots, slivered mushrooms and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste
- Fill a bowl with warm water and place a spring roll in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of rice, then a handful of spinach. Place 3 tofu dominoes down the length of the spinach. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams
EASY SPRING ROLLS
Easily customizable, spring rolls are a refreshing healthy snack or starter. Each variation below layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs. Serve spring rolls with lime or lemon wedges.
Provided by EatAndRun
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
- Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.
Nutrition Facts : Calories 158 calories, Carbohydrate 20.4 g, Cholesterol 21 mg, Fat 8.7 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 0.7 g, Sodium 25.4 mg, Sugar 1.1 g
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THAT’S A WRAP! 16 SPRING ROLL RECIPES TO MAKE THIS WEEK
From brit.co
Author Heather SagePublished Jul 28, 2019Estimated Reading Time 4 mins
- Baked Chinese Spring Rolls (Vegetarian): Shiitake mushrooms make these crispy, veggie-stuffed rolls taste almost meaty. (via Indochine Kitchen)
- Rice Paper Spring Rolls: Using store-bought smoked chicken (or rotisserie) makes these rolls come together in a snap. And the flavor works beautifully with the sweet, BBQ-sauce-esque hoisen.
- Vegetable Spring Rolls: You’ll be making crisp, restaurant-quality spring rolls in no time with this recipe (and how-to video). (via Steamy Kitchen)
- Rainbow Spring Rolls With Ginger-Peanut Sauce: Chow down on a few of these to add a healthy dose of produce action and color to your day. Even better: They’re both gluten-free and vegan.
- Sesame-Crusted Avocado and Cabbage Spring Rolls: A quick coating of sesame seeds transforms the texture of creamy avocado slices instantly. But it doesn’t stop there — you’ll get a ton of crunch from the shreds of raw cabbage as well.
- Pork Spring Roll: These pork, veggie and noodle rolls are reminiscent of those served at a Silicon Valley institution. Just don’t forget the sweet and sour sauce.
- Spring Rolls With Carrots, Turnips, Rice Noodles and Herbs: A quick toss in rice vinegar before wrapping elevates humble carrots and turnips BIG time, making the dipping sauce totally optional.
- Chicken Lumpia (Paleo): Choose tapioca-based wrappers to make these rolls paleo-friendly; they’re every bit as delicious as the usual rice alternatives.
- Beef, Broccolini and Cashew Spring Rolls with Coconut Lime Dipping Sauce: Enjoy this handheld twist on a takeout favorite: beef and broccoli. (via The Hungry Babushka)
- BBQ Salmon Summer Rolls: These rolls are a terrific way to use up barbecue salmon or chicken. The smokey flavor works terrific with the nutty soba noodles snuggled up alongside.
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