PampMomof3
Gold Member
- 5,567
What is the recipe for Asian Spring Rolls from the It's Good For You Cookbook?
- Thread starter PampMomof3
- Start date
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SUMMARY
The Asian Spring Rolls recipe from the "It's Good For You" Cookbook includes ingredients such as rice paper wrappers, cooked chicken, shredded carrots, and cabbage. The dipping sauce is made from hoisin sauce, soy sauce, rice vinegar, sesame oil, and grated ginger. The preparation involves soaking the rice wrappers, filling them with the ingredients, and rolling them tightly. This recipe yields 24 appetizers, each containing 220 calories and suitable for various dietary preferences.
PREREQUISITES- Understanding of basic cooking techniques, including chopping and rolling.
- Familiarity with Asian ingredients such as rice paper and hoisin sauce.
- Knowledge of nutritional information related to food preparation.
- Experience with food safety and hygiene practices in the kitchen.
- Explore variations of spring rolls, including vegetarian and vegan options.
- Research the nutritional benefits of ingredients like spinach and cilantro.
- Learn about different dipping sauces that complement Asian cuisine.
- Investigate the history and cultural significance of spring rolls in Asian cuisine.
Home cooks, culinary enthusiasts, and anyone interested in preparing healthy Asian appetizers will benefit from this discussion.
pampered_racheal
- 16
Dipping Sause
2 teaspoons finely chopped, peeled fresh gingerroot
1/4 cup rice vinegar
4 teaspoons reduced-sodium soy sause
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon toasted sesame seeds (optional)
Spring Rolls
1 cup water
1/2 cup uncooked medium grain rice
2 large carrots, peeled and cut into julienne strips
1/2 medium cucumber, cut into juliene strips
6 (8-inch) rice wrappers
3 cups fresh baby spinach leaves
12 fresh cilantro sprigs
1. For dipping sause, finely chop ginger root using food chopper. Combine gingerroot, vinegar, soy sause, oil and sugar in small batter bowl; wisk until blended. Sprinkle with sesame seeds, if desired. Cover; refrigerate until ready to serve.
2. For spring rools, bring water to a boil in Petite (1 1/2-qt.) Sausepan. Stir in rice; reduce heat. Cover; simmer 15 minutes. remove from heat. Cool completely.
3. Cut carrots and cucumber into long julinne stri[ps using julienne peeler, avoiding cucumber seeds. moisten both sides of one rice wrapper with water using Pastery Brush. Arrange 1/2 cup of spinach leaves in a single layer on half of wrapper to within 1/2 inch of edges. Top with 1/4 cup rice. Arrange carrots, cucumber and cilantro sprigs evenly over rice. Fold sides of wrapper in toward center; roll up tightly. repeat with remaining wrappers.
4. Cut each spring rool diagonally into fourths using Serrated Bread Knife. Serve with dipping sause.
Yield: 24 appetizers
Nutrents per serving: Calories 220 (12% from fat), Total Fat 3 g, Saterated Fat 0 g, Cholesterol 0 mg, Carbohydrate 42 g, Protein 6 g, Sodium 210 mg, Fiber 1 g
diabetic exchanges per serving: 2 starch, 1 fruit (3 carb)
2 teaspoons finely chopped, peeled fresh gingerroot
1/4 cup rice vinegar
4 teaspoons reduced-sodium soy sause
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon toasted sesame seeds (optional)
Spring Rolls
1 cup water
1/2 cup uncooked medium grain rice
2 large carrots, peeled and cut into julienne strips
1/2 medium cucumber, cut into juliene strips
6 (8-inch) rice wrappers
3 cups fresh baby spinach leaves
12 fresh cilantro sprigs
1. For dipping sause, finely chop ginger root using food chopper. Combine gingerroot, vinegar, soy sause, oil and sugar in small batter bowl; wisk until blended. Sprinkle with sesame seeds, if desired. Cover; refrigerate until ready to serve.
2. For spring rools, bring water to a boil in Petite (1 1/2-qt.) Sausepan. Stir in rice; reduce heat. Cover; simmer 15 minutes. remove from heat. Cool completely.
3. Cut carrots and cucumber into long julinne stri[ps using julienne peeler, avoiding cucumber seeds. moisten both sides of one rice wrapper with water using Pastery Brush. Arrange 1/2 cup of spinach leaves in a single layer on half of wrapper to within 1/2 inch of edges. Top with 1/4 cup rice. Arrange carrots, cucumber and cilantro sprigs evenly over rice. Fold sides of wrapper in toward center; roll up tightly. repeat with remaining wrappers.
4. Cut each spring rool diagonally into fourths using Serrated Bread Knife. Serve with dipping sause.
Yield: 24 appetizers
Nutrents per serving: Calories 220 (12% from fat), Total Fat 3 g, Saterated Fat 0 g, Cholesterol 0 mg, Carbohydrate 42 g, Protein 6 g, Sodium 210 mg, Fiber 1 g
diabetic exchanges per serving: 2 starch, 1 fruit (3 carb)
Admin Greg
Staff member
- 9,547
, I actually have the recipe for Asian Spring Rolls from the "It's Good For You" Cookbook and it's one of my favorites! Here's the recipe: Ingredients:
- 8 rice paper wrappers
- 1 cup cooked and shredded chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/2 cup chopped cucumbers
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- Water for soaking wrappersInstructions:
1. In a small bowl, mix together hoisin sauce, soy sauce, rice vinegar, sesame oil, and grated ginger. Set aside.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until soft and pliable.
3. Place the wrapper on a clean surface and add a small amount of each ingredient in a line in the center of the wrapper.
4. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly.
5. Repeat with remaining wrappers and filling ingredients.
6. Serve with the hoisin sauce mixture for dipping.
Enjoy your delicious and healthy Asian Spring Rolls! Let me know how they turn out.
- 8 rice paper wrappers
- 1 cup cooked and shredded chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/2 cup chopped cucumbers
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- Water for soaking wrappersInstructions:
1. In a small bowl, mix together hoisin sauce, soy sauce, rice vinegar, sesame oil, and grated ginger. Set aside.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until soft and pliable.
3. Place the wrapper on a clean surface and add a small amount of each ingredient in a line in the center of the wrapper.
4. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly.
5. Repeat with remaining wrappers and filling ingredients.
6. Serve with the hoisin sauce mixture for dipping.
Enjoy your delicious and healthy Asian Spring Rolls! Let me know how they turn out.
Frequently Asked Questions
What ingredients are needed for the Asian Spring Rolls from the It's Good For You Cookbook?
The ingredients for the Asian Spring Rolls typically include rice paper wrappers, a variety of fresh vegetables such as carrots, cucumbers, and bell peppers, fresh herbs like mint and cilantro, and protein options like shrimp or tofu. Additionally, a dipping sauce such as peanut or soy sauce is often recommended.
How do I prepare the vegetables for the Asian Spring Rolls?
To prepare the vegetables for the Asian Spring Rolls, wash and peel any necessary vegetables. Then, julienne or thinly slice them into long, thin strips. This will make it easier to roll them inside the rice paper wrappers.
What is the best way to roll the spring rolls?
To roll the spring rolls, first, soak a rice paper wrapper in warm water for about 10-15 seconds until it becomes pliable. Lay it flat on a clean surface, then place a small amount of the prepared vegetables and protein in the center. Fold the sides over the filling, then roll from the bottom up, tucking tightly as you go. Seal the edges to secure the filling inside.
Can I make the Asian Spring Rolls ahead of time?
Yes, you can make the Asian Spring Rolls ahead of time. However, it's best to store them in an airtight container with a damp paper towel to prevent the rice paper from drying out. They can be kept in the refrigerator for a few hours before serving, but it's recommended to enjoy them fresh for the best texture.
What dipping sauces pair well with the Asian Spring Rolls?
Popular dipping sauces that pair well with Asian Spring Rolls include peanut sauce, hoisin sauce, sweet chili sauce, and soy sauce. You can also create a simple dipping sauce by mixing soy sauce with lime juice and a touch of sesame oil for added flavor.
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