Best 2 Vegetarian Spring Rolls Recipes
**Vegetarian Spring Rolls: A Culinary Journey Through Freshness and Flavor**
Embark on a culinary adventure with our tantalizing vegetarian spring rolls, a symphony of flavors and textures that will delight your palate. These delectable rolls, bursting with an array of vibrant vegetables, are a testament to the versatility and creativity of plant-based cuisine. From the classic flavors of cabbage, carrots, and bean sprouts to the unique touch of shiitake mushrooms and tofu, each ingredient harmoniously blends to create a symphony of flavors. Whether you prefer traditional rice paper rolls or crispy deep-fried variations, our diverse recipes cater to every taste and preference. Immerse yourself in the vibrant world of vegetarian spring rolls, where culinary artistry meets nutritional goodness.
VEGETARIAN VIETNAMESE SPRING ROLLS
A refreshing fresh vegetarian spring roll... The hoisin sauce mix gives this recipe its special taste! Serve with hot red chile sauce, hoisin sauce mix, and chopped peanuts.
Provided by Wendy Likly-Welch
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Fill a shallow baking dish with hot water. Soak 1 rice paper in the hot water until softened, 5 to 10 seconds. Lay flat on a work surface. Place a thin layer of rice noodles, iceberg lettuce, bean sprouts, daikon, cabbage, carrots, cucumber, mizuna, and Thai basil near the top. Fold in sides and roll up rice paper to enclose the filling. Repeat with remaining rice wrappers.
- Mix hoisin sauce and applesauce together in a small bowl. Serve alongside rolls.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 97.2 g, Cholesterol 1.9 mg, Fat 3.4 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 0.6 g, Sodium 1189.1 mg, Sugar 26.1 g
VEGETARIAN SPRING ROLLS
Spring rolls, a popular street food in San Francisco chef Charles Phan's native Vietnam, are usually made with shrimp and pork. But in this vegetarian version, adapted from his book The Slanted Door: Modern Vietnamese Food, he uses shiitake mushrooms, tofu and cabbage "to mimic the flavor profile and texture of the shrimp and pork," he explains.
Provided by Food Network
Categories appetizer
Time 45m
Yield makes 10 rolls; serves 10 to 12
Number Of Ingredients 17
Steps:
- Soak the cellophane noodles in warm water for 20 minutes. Drain the noodles and cut into pieces about 3 inches long.
- To make the filling, in a large skillet or saute pan over medium-high heat, warm the oil until shimmering. Add the garlic and cook until light brown. Add the carrots and celery and cook until the vegetables are soft, about 3 minutes. Add the shiitake and tree ear mushrooms and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes.
- Add the salt, pepper, and sugar, and stir until combined. Add the bean sprouts and stir for about 1 to 2 minutes. Add the cellophane noodles and stir for another minute. Add the fried tofu, stirring gently to combine. Transfer the filling to a colander and set aside until the mixture is well drained.
- Fill a large bowl with very warm water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Spread about 1/3 cup of the filling over the bottom third of the rice paper. Spread about 1/4 cup of the vermicelli over the filling, and top with a few mint leaves. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end to form a tight cylinder. Repeat with the remaining rice paper and filling.
- The rolls can be made up to 2 hours in advance. Cover the rolls with a damp towel until ready to serve. Just before serving, cut each roll crosswise into three or four pieces and serve with the peanut sauce.
Tips:
- Prep the Vegetables: Before you start assembling the spring rolls, make sure all the vegetables are prepped and cut into thin strips. This will make it easier to roll and ensure that they cook evenly.
- Use Rice Paper Wrappers: Rice paper wrappers are the most common type of wrapper used for spring rolls. They are thin and translucent, and they become soft and pliable when soaked in water. Make sure to soak the rice paper wrappers in warm water for a few seconds before using them, or they will be too brittle to roll.
- Lay Out the Ingredients: Before you start rolling the spring rolls, lay out all the ingredients in front of you. This will make it easier to assemble them and ensure that you don't forget anything.
- Roll Tightly: When you are rolling the spring rolls, make sure to roll them tightly. This will help to keep the ingredients inside and prevent them from falling out.
- Frying Tips: If you are frying the spring rolls, make sure to use a high-heat oil, such as vegetable oil or canola oil. Heat the oil to 350°F (175°C) before adding the spring rolls. Fry the spring rolls for 2-3 minutes, or until they are golden brown and crispy.
Conclusion:
Vegetarian spring rolls are a delicious and healthy appetizer or main course. They are easy to make and can be customized to your liking. With a variety of fillings and dipping sauces to choose from, there is sure to be a vegetarian spring roll that everyone will enjoy!
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