Best 6 Steamed Spring Rolls Recipes

FRESH SPRING ROLLS

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.

SPRING ROLLS

Steps:

• Make mayonnaise: Put the egg yolks in a large mixing bowl and whisk well. Begin adding the oil to the yolks a few drops at a time, whisking constantly to emulsify. Continue adding the oil in a slow, steady stream, whisking constantly, until all the oil is incorporated. The mixture should be very thick. Whisk in the salt and set aside.
• Slice the shrimp in half lengthwise; set aside. Thinly slice the pork against the grain; set aside. Trim lettuce at either end so that the remaining leaves are about 7-8 inches long; set aside.
• Fill a large bowl with hot water. Dip one sheet of rice paper a quarter of the way into the water, then quickly rotate to moisten the entire sheet. Lay the wet rice paper on a cutting board (lightly oiled, optional). Lay one lettuce leaf over the bottom third of the rice paper, flattening the lettuce to crack the rib; on top of the leaf, layer a generous teaspoon of mayonnaise, about ½ cup of noodles, a few slices of pork, and three mint leaves. Fold in the left and right sides of the rice paper; fold the bottom edge up and over and roll tightly toward the top edge, completely enclosing the filling. Line up three pieces of shrimp, cut side up, in a row on the rice paper, then continue rolling as tightly as possible toward the top edge, tucking in the sides, until you have a firm cylinder. Repeat with the remaining rice paper and ingredients. Cut each roll crosswise into thirds just before serving. (Note: The rolls can be made up to 2 hours in advance. Cover with a damp towel until cutting and serving.)
• For the peanut sauce: In a food processor, grind the peanuts to a chunky powder. Add smashed garlic cloves, miso, ketchup, sugar, lemon juice, and chilies to the peanuts; continue grinding, adding a bit of water to even out the consistency. Add the cooked rice; continue processing, thinning with water as necessary, until the sauce becomes smooth and creamy. Check the flavor, then add the stir-fry sauce and sesame oil and continue processing to combine. Transfer into a bowl. (Note: Peanut sauce can be covered and refrigerated for up to 3 days.)

ASIAN SPRING ROLLS

Steps:

• In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.

STEAMED SPRING ROLLS

Steps:

• Heat sesame oil in a skillet over medium heat.
• Add tempeh and cook, turning, until golden brown on all sides; drain and set aside.
• Combine green onions, cabbage, and bell pepper with lemon juice in a medium bowl.
• Place one egg roll wrapper on work surface.
• Arrange 1/8 of the vegetables, about 3 tablespoon, and a strip of tempeh close to the middle of the wrapper.
• Fold over the corner near you, then the two sides corners.
• Gently roll toward the far corner.
• Moisten the edges with water, to seal the roll.
• Arrange rolls in a steamer, and steam over boiling water for ten minutes.
• Transfer rolls to serving platter.

SHRIMP SPRING ROLLS

Steps:

• Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
• In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
• Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
• Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
• Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
• Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.