Delicious and healthy vegetable spring rolls. Top 5 best recipes. How to cook them according to all the rules?
Serve ready-made spring rolls with soy sauce. If you are a fan of spicy dishes, then you can serve them with chili sauce.
Vegetable spring rolls with quinoa and nut butter
The presence of quinoa and nut butter in this recipe will make these rolls very satisfying, and therefore high in calories. They are good for breakfast, but for dinner it is better to leave something lighter.
Ingredients:
- Rice paper -10 sheets
- Quinoa - 150 g
- Fresh cucumber - 2 pcs.
- Carrots - 2 pcs.
- Red bell pepper - 1 pc.
- Nut butter - 120 g
- Cilantro - 25 g
- Lime - 1 pc.
- Soy sauce - 3 tablespoons
- Honey - 2 tablespoons
- Olive oil - 1 tablespoon
- Hot chili sauce - 1/2 tsp
Step by step preparation of vegetable spring rolls with nut butter and quinoa:
- Pour olive oil into a heavy-bottomed skillet and fry the quinoa in it for a couple of minutes.
- Cut all the vegetables listed in the composition into strips.
- Now start making the sauce in which you will dip the finished rolls. To do this, add 2 tablespoons of soy sauce to the nut butter, pour in the hot chili sauce and honey, juice squeezed from half a lime, and mix everything vigorously.
- Pour the juice from the second half of the lime and a tablespoon of soy sauce into the toasted quinoa. Then stir this mixture and cool.
- Next, dip the rice paper into warm water.
- Place rice paper on a wide plate with some quinoa on the bottom edge and chopped greens and vegetables on top.
- Start rolling your roll on your own. Do this by tightening it up.
- Roll the roll up to the middle, and then fold the side edges of the dough inside and continue to wrap the roll until the end.
- Repeat all this for the rest of the rice paper, you will have 10 spring rolls.
Serve the rolls with the sauce you just cooked. Bon Appetit!
Vegetable spring rolls with crab sticks and omelet
According to this recipe, rolls can be an excellent option for a hearty breakfast.
Ingredients:
- Rice paper - 10 pcs.
- Peking cabbage - 100 g
- Tomato - 2 pcs.
- Cucumber - 2 pcs.
- Green onions to taste
- Cilantro to taste
- Carrots - 1 pc.
- Crab sticks - 10 pcs.
- Chicken egg omelet - 3 pcs.
Step by step cooking vegetable spring rolls with omelette and crab sticks:
- Fry an omelet in the oil you like.
- When cool, cut into 10 long strips (about 7-8 cm).
- Defrost the crab sticks and remove the wrapper.
- Finely chop the cabbage and greens. Cut the vegetables included in the recipe into strips.
- Place a sheet of rice paper in a wide bowl of warm water for 10 seconds, remove and place on a wide plate or board.
- Place some vegetables, herbs, a crab meat stick and a strip of omelet on the bottom edge.
- Start rolling the roll away from you, compacting it. Having rolled it up to the middle, fold the side edges of the dough inside and continue to wrap the roll.
- Do the same with the rest of the rice paper.
Serve ready-made rolls along with soy sauce. You can eat them whole or cut them in half.
Stir-fried vegetable spring rolls with mushrooms
This recipe for spring rolls with vegetables differs in that we will fry them here. In addition, they will include shiitake mushrooms.
Ingredients:
- Rice dough - 12 pancakes (for rolls)
- Dried shiitake mushrooms - 40 g (for rolls)
- Carrots - 100 g (for rolls)
- White cabbage - 400 g (for rolls)
- Soy sprouts - 100 g (for rolls)
- Ginger - 15 g (for rolls)
- Green onions - 20 g (for rolls)
- Soy sauce - 2 tablespoons (for rolls)
- Granulated sugar - 2 tsp (for rolls)
- Sesame oil - 20 ml (for rolls)
- Vegetable oil - 100 ml (for rolls)
- Ground black pepper - a pinch (for rolls)
- Sesame seeds - 2 tsp (for rolls)
- Pineapple - 50 g (for the sauce)
- Chili pepper - 1/2 pod (for the sauce)
- Peach jam - 40 g (for sauce)
- Ketchup - 40 g (for the sauce)
- Lemon juice - 1 tablespoon (for the sauce)
- Granulated sugar - 50 g (for the sauce)
- Water - 150-200 ml (for the sauce)
- Starch - 2 tsp (for the sauce)
Step by step cooking vegetable spring rolls with shiitake:
- Cook the mushrooms first. Boil them in a little water for half an hour over moderate heat. After that, cool the shiitake.
- Cut the mushrooms, cabbage and carrots into cubes and blanch with the soy sprouts. This should be done halfway through.
- Next, wring out the blanched food with a towel.
- Peel the ginger. Cut the root into small cubes and fry in sesame oil.
- Combine the ginger and vegetables you recently blanched in one bowl.
- Then add finely chopped green onion to this mixture, as well as sesame seeds, salt and sugar, and soy sauce. Mix all ingredients vigorously.
- Soften the rice paper in water for 10 seconds and place the paper on a wide plate.
- Place some mushroom and vegetable filling on the bottom edge of the rice paper.
- Start rolling your roll on your own. Do this by compacting it.
- Roll up the roll according to the technology described in the previous recipes. You will have 12 spring rolls.
- Then heat a skillet, pour oil over it and fry them on both sides for 5 minutes.
- Now prepare the sauce with which you will serve the spring rolls to the table. Peel and wash pineapple, cut into small cubes.
- Rinse hot chili peppers and cut out all seeds and partitions.
- Place the pineapple and chili in a saucepan. Add granulated sugar, lemon juice, peach jam and ketchup to these ingredients.
- Pour over the entire contents of the saucepan and cook over medium heat for about 10-12 minutes. While doing this, stir the mixture with a wooden spatula.
- Then dissolve the starch in cold water and gradually pour it into the bubbling sauce, stirring the sauce relentlessly.
- Cook it for another 5-6 minutes. Cool the finished sauce and serve the rolls on the table.
Spring rolls with green peas
According to this recipe, spring rolls are really spring and fresh.
Ingredients:
- Rice paper for spring rolls - 20 sheets
- Bulgarian pepper - 1 pc.
- Carrots - 2 pcs.
- Fresh cucumber - 2-3 pcs.
- Green salad (Iceberg or any other) - 1 bunch
- Young green peas - 120 g
- Rice (if necessary) - 100 g
- Sweet and sour Thai sauce - 100 g (for sauce)
- Lime - 1/2 pc. (for the sauce)
- Soy sauce for sushi - 2-3 tablespoons (for the sauce)
- Sesame seeds - 10 g (for the sauce)
- Powdered sugar or fructose - 1 tsp (for the sauce)
- Sunflower oil - 5 tablespoons (for the sauce)
- Green onions - to taste (for the sauce)
Step by step preparation of vegetable spring rolls with peas:
- Wash all roll vegetables thoroughly. Cut the Bulgarian pepper, carrot and cucumber into strips.
- Mix the chopped ingredients vigorously in a bowl and add finely chopped lettuce and peas to them.
- If you want to make the dish more satisfying, then add boiled rice here to the filling.
- Then soften the rice paper in a bowl of warm water for about 10 seconds.
- Remove it and place the vegetable and rice filling on top. Roll up the roll using the technology described above. Do not forget to seal it while doing this.
- Do the same for all sheets of rice paper. You end up with 20 spring rolls.
- Now prepare the sauce for them. To do this, wash the lime, cut it in half and squeeze the juice into a bowl, add the sweet and sour Thai sauce, soy sushi sauce and stir.
- Then add sesame seeds to this mixture and add powdered sugar. Pour in vegetable sunflower oil here.
- Wash and finely chop the green onions and also add to the sauce.
- Mix all the ingredients with zeal and serve the spring rolls along with the resulting sauce.
Spring roll video recipes
Now you know how to cook spring rolls according to several recipes. Let our recipes inspire you, and you will often delight guests and family with Chinese cuisine. Bon Appetit!
