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Spring Rolls - No shellfish

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Ok, I am allergic to shellfish but was looking for a cold spring roll recipe.

I tried one once from a local place and they were good, but when I try to make them they don't taste as...fresh.

Evil X

The beauty of most Asian food is that you can usually substitute or drop whatever ingredients you do or don't like when making them at home.  I make vegetarian Vietnamese and Chinese spring rolls using the following recipes.  Amounts are vague because you basically fill them as much as you like.

Vietnamese Spring Rolls
- vermicelli rice noodles (~100g is enough for 10-12 rolls)
- iceberg lettuce, sliced thinly
- carrots, julienned
- bean sprouts
- fresh mint leaves, shredded
- rice paper sheets

1.  Prepare the noodles as per packet.
2.  Prepare rice paper as per packet.
3.  Layer noodles, lettuce, carrots, bean sprouts and mint on rice paper, and wrap.  Go lightly with the mint.
4.  Serve with crushed peanuts and/or hoisin sauce.

Sometimes I add shredded roast chicken, or prawns.

Chinese Spring Rolls
- 1/2 head cabbage, chopped thinly
- 1 carrot, julienned
- big handful of green beans, ends removed, sliced thinly
- bean sprouts
- 2 tbs sugar
- 2 tbs salt
- spring roll wrappers

1.  Heat a large wok, combine all vegetables and stir fry without oil.  Add a bit of water.
2.  Add sugar and salt, adding more water to cook vegetables down.  You'll probably use about a cup or so of water.  Add more sugar and/or salt to taste.
3.  Strain vegetable mix, let cool.
4.  Separate spring roll wrappers.
5.  Place vegie mix in wrappers and wrap.
6.  Cook as per packet.

These are usually served hot, with any variety of dipping sauces.  Our favourites are dark soy sauce, sweet chilli sauce or tabasco.  They are also good cold, but they do go soggy.

Thank you very much.  Both sound really good.

I will prolly make some tonight.


don't forget avocado!

we love to add avocado to our spring rolls...

Not really egg rolls in the true sense... but these work cold, and they're yummy, too.

(Korean Barbecued Beef in a Lettuce Wrapper)
6 Servings
1 1/4 lb sirloin or rib steak
1/2 ts salt
1 tb sesame oil
1/4 ts black pepper
4 scallions; white part only, cut in 2" long julienne strips
3 tb soy sauce
2 ts sesame oil
1-3 ts hot red chile powder
1 ts sugar
1 tb toasted sesame seeds
10-12 large lettuce leaves
3 garlic cloves; sliced thinly
Cut the steak into thin slices 3 inches long and 2 inches wide.  This can be done easily if the steak is half frozen. Mix the steak with salt, 1 tb sesame oil and the pepper; rub seasonings into the meat. Set aside for 15 minutes. Soak the scallion slices in ice water for 15 minutes. Drain well.

Mix the soy sauce and the remaining ts sesame oil and toss this with the scallion slices. Set aside.  Mix the chile powder, sugar and sesame seeds. Rub this seasoning on the inside curl of the lettuce leaves. Set aside.

Grill the steak for 1 to 3 minutes for rare, medium, or well done, according to taste, over charcoal or in a gas or electric broiler.

Take 1 lettuce leaf, put several slices of steak in the center, add about 1 tb of the seasoned scallions, a sliver or two of garlic, fold the lettuce over the steak and eat. Make as many rolls as you can eat.  Serve with rice and side dishes or as a glorified appetizer with drinks.


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