VEGETABLE-FILLED SUMMER ROLLS
These summer rolls make a light and nutritious meal, appetizer, or snack. They pairs well with Thai peanut sauce, plum sauce, or sweet chili sauce.
Provided by Pascale Huntsinger
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
- Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 16.4 g, Fat 1.1 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 34.3 mg, Sugar 1.2 g
VEGETABLE SUMMER ROLLS
Cool, vibrant summer rolls are especially appealing during the hot summer months.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Dip 1 sheet of rice paper in a shallow bowl filled with warm water until pliable, 5 to 10 seconds. Transfer to a dampened towel placed on a work surface and smooth wrapper (wrapper may still feel hard in spots but will soften as it rests).
- Place 4 whole mint leaves and 4 whole cilantro leaves in center of wrapper. Top with 1 tablespoon lettuce, 5 cucumber strips, 5 carrot strips, 5 bell pepper strips, 2 tablespoons sprouts or shoots, 2 teaspoons sliced mint, and 2 teaspoons sliced cilantro. Fold sides in and roll tightly to enclose filling. Cover with a damp kitchen towel. Repeat with remaining wrappers and filling. Cut each roll into thirds, and serve immediately with dipping sauce.
VEGETABLE SUMMER ROLLS
Steps:
- Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely.
- Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro.
- Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use.
- Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel.
- Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible.
- Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce.
GRILLED VEGETABLE SUMMER ROLLS
Steps:
- In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint. Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 T of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Thai Chili Sauce.
- Dip rice paper wrappers into hot water. Place on counter top. Place lettuce and vegetables on wrapper, roll like a spring roll. Serve with Thai chili sauce.
- In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls.
- Yield: 1 quart
VEGETABLE SUMMER ROLLS
Steps:
- Make sauce:
- Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
- Make summer rolls:
- Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
- Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
- Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
VEGETABLE SUMMER ROLLS
Make and share this Vegetable Summer Rolls recipe from Food.com.
Provided by kellymbrown
Categories Asian
Time 1h
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes.
- Whisk in remaining sauce ingredients.
- Simmer, whisking, 1 minute, then cool; set aside.
- Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve.
- Pat dry between paper towels and toss with vinegar and salt to taste.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water.
- Soak 1 rice-paper round (making sure there are no holes) in warm water until pliable (about 30 seconds to 1 minute), then transfer to paper towels.
- Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge.
- Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles.
- Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease; fold in sides and continue rolling.
- Transfer summer roll to a plate and cover with dampened paper towels.
- Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
- NOTE: Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag; bring rolls to room temperature before halving and serving.
Nutrition Facts : Calories 84.7, Fat 3.4, SaturatedFat 0.6, Cholesterol 0.1, Sodium 105.3, Carbohydrate 12.6, Fiber 1.3, Sugar 3.4, Protein 1.8
VEGETABLE SUMMER ROLLS
Attention, parents: If you're looking for a veggie-packed, kid-pleasing recipe-one that children as young as two can help you prepare-this is it. Set up a workstation with the ingredients, parchment paper for easy cleanup, and a pastry brush, and let the kids "paint" the lettuce leaves with peanut sauce.
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Cook the onion, garlic, and red pepper flakes in the oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in the remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
- Cover the noodles with boiling water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak a rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
- Arrange a piece of lettuce on the bottom half of the soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one-fourth of the peanut sauce over the lettuce and top with one-fourth each of mint, basil, cabbage, and noodles. Roll up the rice paper tightly around the filling and, after rolling halfway, arrange one-fourth of the cilantro and carrot along the crease. Then fold in the sides and continue rolling. Transfer the summer roll to a plate and cover with dampened paper towels.
- Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
- The SUMMER ROLLS may be made 6 hours ahead and chilled, wrapped in dampened paper towels and kept in a sealed plastic bag. Bring the rolls to room temperature before halving and serving.
More about "vegetable summer rolls recipes"
VEGETABLE SUMMER ROLLS WITH TASTY DIPS - GETTYSTEWART.COM
From gettystewart.com
5/5 (3)Category Appetizer, Side Dish, SnackCuisine AsianCalories 1587 per serving
- Wash, peel and cut kohlrabi, carrots and red peppers into equal sized matchsticks. Arrange on platter along with red cabbage, leafy greens, green onions, cilantro and cashews.
- To cook vermicelli noodles, bring large pot of water to boil. Remove from heat and add noodles. Let stand for 3-4 minutes until al dente. Remove noodles from water, rinse well in cold water, drain thoroughly and set aside.
- Dip one wrapper into water until it is pliable but not too soft or flimsy, 8 to 10 seconds only. It will be easier to handle when it is slightly al dente and will continue to soften as you work it. Remove from water, shaking excess water from wrapper. Place on dry cutting board or large plate.
VEGETABLE SUMMER ROLLS – EAT WELL
From canolaeatwell.com
FRESH ALL-VEGETABLE SUMMER ROLLS RECIPE | COOKING LIGHT
From cookinglight.com
AVOCADO SUMMER ROLLS RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY VEGETABLE SUMMER ROLLS RECIPE - DIYS.COM
From diys.com
SHRIMP-AND-VEGETABLE SUMMER ROLLS RECIPE | RECIPES.NET
From recipes.net
VEGETABLE SUMMER ROLLS RECIPE | RECIPE | SUMMER ROLLS RECIPE, …
From pinterest.com
EASY VEGETABLE SUMMER ROLLS RECIPE - FOOD NEWS
From foodnewsnews.com
FRESH VEGETABLE SUMMER ROLLS - DIABETES FOOD HUB
From diabetesfoodhub.org
RECIPES & INSPIRATION - BROWSE COLES RECIPE IDEAS ONLINE | COLES
From coles.com.au
VEGETABLE SUMMER ROLLS RECIPE - CUISINART.COM
From cuisinart.com
FRESH VEGETABLE SUMMER ROLLS - KNOW DIABETES BY HEART
From knowdiabetesbyheart.org
VEGETABLE SUMMER ROLLS RECIPES
From noterecipes.com
VEGETABLE SUMMER ROLLS - THAI RECIPES
From cooking-thai-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love