Asian Spring Rolls
From squirrel_nut 13 years agoIngredients
- spring rolls (veg): shopping list
- 1 carrot - julienne shopping list
- 1 lg stalk celery - julienne shopping list
- 1/2 head bok choy - chopped shopping list
- 1/2 bunch cilantro - rough chop shopping list
- 4 cremini mushrooms - diced shopping list
- 2C bean sprouts shopping list
- 2T water chestnuts - diced shopping list
- 1 bunch green onion - chopped shopping list
- 1/2C green bell pepper - julienne shopping list
- . shopping list
- 1C rice stick (noodles) shopping list
- . shopping list
- spring rolls (meat): shopping list
- 1lb fresh shrimp shopping list
- 1/2lb bay scallops shopping list
- 2T sesame oil shopping list
- 2T veg oil shopping list
- 1T soy sauce shopping list
- 4 cloves garlic - mashed shopping list
- 1T fresh ginger - grated shopping list
- . shopping list
- dipping sauce: shopping list
- 1C housin shopping list
- 2T rice vinegar shopping list
- 1T rice wine (red) shopping list
- 2 cloves garlic - diced shopping list
- 1T ginger - grated shopping list
- 1 lime - juiced shopping list
- + red chili sauce (for heat if desired) shopping list
- . shopping list
- 20+ spring roll wrappers shopping list
How to make it
- for the spring rolls:
- assemble the veggies in a large mixing bowl
- for meat, add all liquid ingredients to wok and heat.
- add garlic and ginger - saute 1 minute
- add shrimp and scallops - cook on med high heat approx 3 min - till done.
- remove from heat and allow to cool slightly, then pour skillet contents into veg mix including oil.
- toss well.
- prepare rice stick per package instructions - usually boil in water for 3 minutes, throw into cold water then drain.
- reconstitute spring roll wrappers per package instructions.
- roll 'em up combining the rice stick and veggie/meat mixture.
- for the sauce:
- combine all ingredients in a small sauce pan.
- saute on med heat, stirring frequently.
- do not allow sauce to boil. remove from heat and allow to cool.
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