Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Halex on January 15, 2013, 11:05:32 pm
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I have beansprouts, pork mince, cabbage, spring onions, carrots & wrappers .
Any ideas?
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I have one in a recipe book (non TM) I could give you if you want? ;)
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Ooh yes please ;D
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From the book "The top 100 recipes for a healthy lunchbox" that Amy sent me ;)
2oz rice vermicelli noodles
2tsp sunflower oil - plus extra for brushing
1tsp toasted sesame oil
2 carrots, cut into thin strips
1 red bell pepper, seeded and cut into thin strips
3oz snow peas, sliced diagonally
2 garlic cloves, chopped
2 scallions, finally sliced lengthwise
1in piece fresh ginger, peeled and grated
2tsp soy sauce
3oz beansprouts
16 small springroll wrappers, 4.5in square, defrosted if frozen
1 egg white, beaten
Soak the noodles as instructed on the package, drain, and refresh under cold water. Cut into short lengths.
Heat the oils in a wok and stirfry the veg for 2 min. Add soy sauce and cook another minute. Add the beansprouts. Place in a bowl, stir and let cool.
Heat oven to 350deg F. Put one wrapper at a time on a work surface (covering the rest with a damp tea towel). Place a heaped Tblsp of filling on one corner, fold to cover it, fold in the two sides and roll the wrapper. Brush the edge with egg white and fold to seal.
Place the spring rolls on a lightly oiled baking sheet. Brush each roll with oil and bake 15min til golden.
Of course just mix and match with whatever ingred. you have on hand. ;)
These are vegetarian ones as they are.
HTH
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Thank you :-*
It was the baking bit I was interested in, will be making my version today :)
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I use FILO pastry and brush with butter and bake. Not quite the same as a spring roll but very nice with spring roll filling.
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Made spring rolls today. I use the spring roll wrappers and my cooled filling. Roll up and brush with oil. Bake on lined trays 200c for 15 min or until golden.
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Tomorrow :)
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I make a mean spring roll, even my Chinese DIL loves them. ;D Always put water chestnuts in them,( chopped up a bit ), and a few drops of sesame oil. I use the large wrappers, but do fry them .
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Gotta have the sesame oil. I put a dash of oyster sauce in too.
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Thanks for that suggestion of Oyster sauce. ;D
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Baked in the oven, these have meat in them.
Delicious, crunchy/crispness
(http://img.tapatalk.com/d/13/01/17/hama2yva.jpg)
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From the book "The top 100 recipes for a healthy lunchbox" that Amy sent me ;)
:D :D :D
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Nice Hally.
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looks yummy
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They look nice Hally. What dipping sauce did you have?
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They look nice Hally. What dipping sauce did you have?
I used sweet chilli as one sauce & soya sauce as the other one.
Everyone loved them, did my own recipe but followed instructions for oven baking.
:)
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Hello all,
Don't know how to post this properly as I am a newie so I cut-&-paste my earlier blog & I don't know where it went. I think it's superfluous to post all of the recipe but this is how I cook it without oil. I like pressing it because it cooks really quick. Hope this helps. Cheers, Cerise
Re: I'm a New Member & Unfried spring rolls
« Reply #20 on: February 15, 2013, 01:07:19 AM »
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Thank you all for welcoming me. I apologise for throwing up on you all. I mean that was the longest intro anyone has posted, I think. This is the first forum I belong. As a token of my appreciation, I was going to post a recipe that my daughter & I use for bonding ('cause it's lots of preparation - with a TM - I'm sure it won't be, as the vegies will be cut for me) which is making spring rolls. You already have that here so I just want to add that I don't fry mine & eating it with raw rice paper is not as palatable. Mine has sliced prawns (bought fresh, not cooked) & some minor additions like mung bean sprouts. To brown them, I use my sandwich presser with a teflon coating on both sides. Mine has a slider to regulate how much lower you want the presser to go so I just lower the lever enough not to squash the roll. If I am in a hurry for it to brown, I just flatten it. Ingredients are half cooked anyway & my guests do not mind them squashed as the taste is still there. A girlfriend just bought a stoneware (you can fry with no oil) & she said she just rolls the spring rolls on it & they brown faster. One lady here uses an oven & a mini one is great. A little oil, especially if they are good oils, is good for the body so sometimes I spray oil. My daughter is allergic to wheat so for her I use the Vietnamese rice paper & you don't need to fry that. In the past, when I used to fry them, I got so fed up as, soon as a batch was taken off the fryer, they're gone even by the time the next batch is ready so I make sure the last one is for me; I made myself a whopper. Hope the unfried bit is useful.
By the way, how long is this blog been going on?
I am from Sydney, Australia.
Cheers,
Cerise