Winter is just about to “roll” and “Spring” is just around the corner, so now is the time for enjoying some really fresh, yummy and mouth watering “Spring-Roll” recipes! The past year has tested our patience in all possible ways and it’s about time we all get to lean back, relax and enjoy some tasty, fresh, and spring-ey treats!
1. Vietnamese Shrimp And Vegetable Rolls
This tasty, healthy and quick to make dish is the perfect “on-the-go” recipe for lunch! The best part is the lightness of it. Trust us, these munchy little snacks will keep your tummy full without being too heavy for digestion; isn’t that just perfect?
Ingredients
- 1/2 c fish sauce
- 6 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp sugar
- 2 cloves garlic, crushed with press
- 4 oz thin rice noodles
- 4 oz shredded carrots
- 8 oz cooked, peeled shrimp, cut lengthwise in half
- 1 small Granny Smith apple, thinly sliced
- 1 c packed fresh cilantro leaves
- 1 c packed fresh mint leaves
- 12 large dried rice paper wrappers
Method
- In a small bowl, whisk fish sauce, vinegar, sesame oil, sugar, garlic, and 1/4 cup water; set sauce aside. Cook rice noodles as label directs; rinse with cold water and drain well. With kitchen shears, snip noodles 3 or 4 times to shorten and untangle; set aside.
- Pour 2 cups of warm water into a shallow pie plate or cake pan. Arrange carrots, shrimp, apple slices, and herbs in separate dishes. Line a large platter with damp paper towels.
- Working with one at a time, submerge rice paper wrapper in warm water just until soft.
- Remove from water, letting excess drip off, then spread out on a cutting board. Layer a few leaves of herbs, 3 tablespoons noodles, 2 tablespoons carrots, 2 apple slices, and 4 shrimp halves across the bottom third of the wrapper.
- Lift bottom of wrapper up over filling, tucking under and rolling tightly. Fold in sides, then continue rolling to seal. Place on a prepared platter. Cover with damp paper towels. Repeat with remaining ingredients.
- Slice each roll in half. Serve with sauce. Rolls may be assembled and refrigerated, covered with damp paper towels and plastic wrap, up to three hours ahead. Remove from the refrigerator 10 minutes before serving.
Source: Good Housekeeping
2. Teriyaki Tofu Spring Rolls With Sriracha Peanut Sauce
Vegan, vegetarian, gluten-free and yummy! The perfect combination of the four things we all love. Who says vegan food has to be bland or boring? This recipe will surely prove wrong every allegation ever made about vegan food being bland! Give this tasty treat a try this spring! We guarantee, this recipe will make you fall in love with spring rolls all over again.
Ah, and the best part is the saucy little Sriracha Peanut Sauce!
Ingredients
- 1 14-ounce block extra-firm tofu
- 1/4 cup + 1 tbsp organic soy sauce, divided
- 1 1/2 tbsp coconut sugar
- 1 tbsp tapioca starch or cornstarch
- 1 tbsp rice vinegar
- 1 tsp garlic, minced (about 2 cloves)
- 1/2 tsp sesame oil
- 1/4 tsp ground ginger
- Cooking spray or oil
- 10 spring roll wraps
- 2 cups romaine lettuce, roughly chopped
- 1 bell pepper, thinly sliced
- 1 small mango, peeled and thinly sliced
- 1 large carrot, thinly sliced
- 1/2 cucumber, thinly sliced
- 1 avocado, thinly sliced
- 2 tablespoons natural peanut butter
- 2 teaspoons Sriracha sauce
- Juice of 1/2 lime
- 2 tablespoons water
Method
- Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 15 minutes.
- Preheat the oven to 375°F. Lightly grease a baking sheet with oil or cooking spray.
- In a small bowl, whisk together 1/4 cup soy sauce, coconut sugar, starch, vinegar, garlic, sesame oil, and ginger. Cut tofu into 10 slices, add to the bowl, and toss to combine. Let sit for 5-10 minutes.
- Place tofu in a single layer on the baking sheet. Bake for 20-25 minutes, until crispy on the edges.
- While the tofu is cooking, chop and slice your vegetables and fruits.
- In a small bowl, add peanut butter, Sriracha, lime juice, water, and 1 tablespoon soy sauce. Whisk to combine; set aside.
- Add hot water to a skillet or shallow dish. Have a separate damp plate ready. Place each spring roll wrap in the water for 15 seconds, then transfer to the damp plate and spread out the edges.
- Place a slice of tofu and some romaine, bell pepper, mango, carrot, cucumber, and avocado in the center of the wrap. Tuck in the edges, fold one side over tightly, and continue to roll. Place the seam side down on a plate. Repeat with all spring roll wraps.
- Serve with peanut sauce and dip away!
Source: Emelie Eats
3. Loaded Baked Potato Spring Rolls
Looking for a more riské food item?…To risk your diet… get it? Try this tasty, loaded and fulfilling Loaded Baked Potato Spring Roll recipe!
Ingredients
- 1 pound baking potatoes, peeled and diced
- 3 tbsp butter
- 3 tbsp buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp granulated garlic (or garlic powder)
- 1 tsp granulated onion (or onion powder)
- 24 spring roll pastry wrappers
- Water (for sealing rolls)
- 1 cup shredded cheddar
- 8 slices bacon, cooked until crispy and chopped
- 6 scallions, sliced
For the sauce:
- 1 cup sour cream
- 2 garlic cloves
- pinch of salt
- pinch of black pepper
- 2 tablespoons sliced scallions
Method
- Place the diced potatoes in a pot and fill it with cold water, enough to cover the potatoes. Bring to a boil and cook for about 18 to 20 minutes or until fork tender. Drain and transfer to a large bowl. Add the butter, buttermilk, salt, pepper, granulated garlic and onion. Mash until smooth and lump free. Set to the side and allow to cool down completely.
- In the meantime, make the sauce. In a small bowl, whisk together all of the sauce ingredients until well combined. Cover and chill until ready to serve.
- To assemble the rolls, place about a tablespoon and a half of potato fill in the center of each pastry wrapper. Roll by bringing in the side corner pieces to the center and then rolling into a tight log (like if you’re rolling a small burrito).
- Place on a wire rack and continue rolling the rest. Once all of them are rolled, place the baking sheet in the freezer and allow it to chill for about 30 minutes. This allows the rolls to dry out a bit and firms the potato so that it doesn’t get too soft while in the fryer.
- Fill a large skillet or pot with vegetable oil, about halfway up and heat until 350°F. Drop in a few of the spring rolls at time, making sure to not crowd the pot, and fry for a few minutes on each side or until golden brown and crispy.
- Drain and place on a wire rack set over a baking sheet. Continue frying until they’re all golden brown and crispy.
- Transfer the spring rolls onto a baking sheet and top with shredded cheese. Bake for about 5 minutes or until the cheese has melted.
- Remove from the oven and top with crisped bacon and scallions. Serve warm with the dipping sauce. You can store the rolls in the freezer, before frying, and just fry them as you need them. Enjoy!
Source: The Candid Appetite
We hope you loved our top picks for the spring rolls of this season! Let us know what you think about these yummy ones after you get a chance to stuff your mouth with them!
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