Best 2 Spring Rolls With Spinach Mushrooms Sesame Rice And Herbs Recipes
Embark on a culinary journey to savor the delectable Spring Rolls with Spinach, Mushrooms, Sesame Rice, and Herbs, a symphony of flavors that will tantalize your taste buds. Within this article, you'll discover a treasure trove of recipes that showcase the vibrant essence of this dish. From the delicate crunch of the spring roll wrapper to the savory filling bursting with spinach, mushrooms, and aromatic herbs, each bite promises a delightful experience. Additionally, the sesame rice adds a nutty and fragrant touch, while the herbs bring a refreshing and vibrant dimension to the dish. Whether you're a seasoned cook or just starting your culinary adventure, these recipes will guide you through the process of creating this exquisite dish, ensuring a delicious and memorable meal.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH SPRING ROLLS
These Fresh Spring Rolls are even better than you'd find at a restaurant, and they're easy to make and healthy!
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
- Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
- (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
- Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
- Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
Nutrition Facts : Calories 80 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 36 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your spring rolls will taste. Look for crisp spinach, tender mushrooms, and fragrant herbs.
- Don't Overcook the Vegetables: The vegetables in your spring rolls should be tender-crisp, not mushy. Cook them just until they are tender and still have a bit of a bite to them.
- Use a Variety of Herbs: The herbs in your spring rolls will add a lot of flavor and complexity. Feel free to experiment with different combinations of herbs, such as cilantro, basil, mint, and parsley.
- Don't Overcrowd the Pan: When you are cooking the spring rolls, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick together.
- Serve with a Dipping Sauce: Spring rolls are traditionally served with a dipping sauce. You can use a store-bought sauce or make your own. A simple dipping sauce made with soy sauce, rice vinegar, and sesame oil is a great option.
Conclusion:
Spring rolls are a delicious and versatile appetizer or main course. They are easy to make and can be customized to your own taste. With a little planning and effort, you can make spring rolls that are sure to impress your family and friends.
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
