BAKED SPRING ROLLS
Steps:
- Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
- Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
- Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
- Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
- Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.
Nutrition Facts : Calories 89 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 27 milligrams, Sodium 397 milligrams, Protein 9 grams, Sugar 1 grams
BAKED FISH AND FOWL SPRING ROLLS
This was created for RSC #13. O.k. so shrimp isn't t really fish, but it made the name of the recipe work! I think the flavor combination works so well; each ingredient adds a little something special. I used a large size wrapper, but you could certainly use the smaller type. I just liked being able to stuff in as much filling as possible. I used these as a main dish served with Chinese fried rice, but you could easily use as an appetizer.
Provided by tara portee
Categories < 60 Mins
Time 50m
Yield 15 large rolls
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Put the cubed chicken into a food processor and pulse about 6 times (You can mince by hand if you don't have a food processor).
- Put two tablespoons of oil in a non-stick skillet, add the chicken and cook for 5 mints, Add the shrimp and cook for another 1 1/2 minutes. Remove from the pan and set to the side.
- Add another tablespoon oil to the pan and stir fry the scallions, mushrooms, carrots, for about 4 minutes. Add the bean sprouts, cilantro, garlic ginger and mint, cook for another minute.
- Remove mixture from the pan and pat the ingredients dry (the dryer the mixture the better).
- In a large bowl mix the noodles, chicken/shrimp mixture, vegetable mixture, soy sauce, fish sauce, salt and sugar .
- To assemble rolls, place a spring roll wrapper on a clean working surface. Spread 3 tablespoons of the filling into a sausage shape lengthwise along the spring roll wrapper nearer the end closest to you.
- Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
- Arrange spring rolls in a single layer on a baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned.
SHRIMP SPRING ROLLS
These crunchy, delicate spring rolls can be fried and frozen for up to 2 weeks. Just let them come to room temperature, then reheat in a 400 degree F oven. The sweet-and-spicy sauce can be used for other fried goodies, like shrimp or chicken tenders. Look for spring roll pastry wrappers, which are slightly different from eggroll and wonton wrappers, in the freezer section of Asian specialty markets.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 35 or 36 rolls
Number Of Ingredients 20
Steps:
- For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.
- For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
- Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
- Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.
SIMPLE BAKED FISH IN FOIL WW
This is so simple, I can't believe I couldn't find it anywhere on zaar. The onion keeps the fish from drying out and gives a lovely mild flavor. We especially like Telipia, but any white fish can be used, as well as any of your favorite fish seasonings. We like lemon pepper or Dominant One (an all seasoning mix from hubby's Indiana hometown spice factory www.marionkay.com). Fresh fish from a camping trip is good also, in fact this method is great for outdoors, as it can be cooked on the grill for 20 min, clean up is a snap, just toss the foil.
Provided by BakinBaby
Categories Tilapia
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using).
- Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.
- Serve with fresh lemon if desired.
EASY SPRING ROLLS
Easily customizable, spring rolls are a refreshing healthy snack or starter. Each variation below layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs. Serve spring rolls with lime or lemon wedges.
Provided by EatAndRun
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
- Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.
Nutrition Facts : Calories 158 calories, Carbohydrate 20.4 g, Cholesterol 21 mg, Fat 8.7 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 0.7 g, Sodium 25.4 mg, Sugar 1.1 g
BAKED CHICKEN SPRING ROLLS
I love spring rolls, but can't stand deep fried foods - this recipe saves calories and fat by baking not frying spring rolls. My family of three eats these for a light dinner, however, they also make a great appetizer.
Provided by Brooke the Cook in
Categories Lunch/Snacks
Time 55m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
- Prep chicken, rice noodles and veggies.
- Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
- Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
- Remove saucepan from heat, add chicken and noodles, combine. Set aside.
- *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
- Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
- Spray spring rolls with fine layer of cooking spray.
- Bake for 20-25 minutes, flipping rolls half way through.
- While rolls are baking, combine dipping sauce ingredients with wire whisk.
EASY SPRING ROLLS
Make these simple spring rolls with the children - fill pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper, Treat, Vegetable
Time 1h5m
Yield Makes 8 - 10
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
- Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
- Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
- While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.
Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.04 milligram of sodium
DELICIOUS BAKED FISH ROLLS
This recipe is from my childhood. My gramma used to cook it on family reunions, is delicious and perfect for a dinner party. She used "cazón" is a shark, I believe it's called "dogfish".
Provided by mayaneconi
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season the filets with salt, pepper and lemon. Macerate for 30 minute.
- Cook the spinach in a casserole until is dry.
- Put some spinach, cheese and cream inside each fillet, then rolled up.
- Put the rolls in a greased baking dish. Add some spinach, cheese and cream over each roll.
- Cover the dish with foil and bake 350 degree oven, check the fish, bake until the cheese is grilled.
Nutrition Facts : Calories 211.3, Fat 15.6, SaturatedFat 9, Cholesterol 48.6, Sodium 939.2, Carbohydrate 7.6, Fiber 2.7, Sugar 2.5, Protein 12.8
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- Preheat oven to 400°F / 204°C. Spray a large rimmed sheet pan lightly with nonstick cooking spray. Set aside.
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- Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.
- Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or 180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy - no need to turn.
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- Bring a pot of water to boil and add a teaspoon of salt to it, along with shrimp. Boil for 2-3 minutes and drain the shrimp. Once cool, slice each shrimp in half lengthwise. Set aside.
- Fill a shallow round dish with water. Take a rice paper sheet and submerge it completely in the water for 10 seconds. Then remove and place it flat on a chopping board or kitchen towel.
- Working quickly, place one lettuce leaf towards the bottom of the rice paper. Place a few julienned of cucumber, carrots and a few mint leaves on the lettuce.
- Now wrap the bottom edge of the rice paper over the filling (refer to the pictures above), and then place both sides over it (like a burrito). Roll it up once more and then place three pieces of sliced shrimp in the middle side by side. Continue rolling the rice paper over the shrimp till its tightly rolled.
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