Spring Rolls

Name: Spring Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Vietnamese, Asian
Ingredients: 118 milliliters chopped bamboo shoots; 237 milliliters chopped celery; 1 teaspoon cornstarch; 18 egg roll wrappers; 79 milliliters frozen egg substitute, thawed; 296 milliliters fresh bean sprouts; 118 milliliters chopped fresh mushrooms; 283 grams package frozen chopped spinach; 118 milliliters chopped green onions; 28 grams reduced-fat, low-sodium ham, chopped; 1 teaspoon low-sodium soy sauce; 1 teaspoon oyster sauce; 2 teaspoons peanut oil; 170 grams unpeeled medium-size fresh shrimp; 1 teaspoon sugar; 59 milliliters chopped water chestnuts

Spring Rolls is a dairy free hor d'oeuvre. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 1g of fat, and a total of 70 calories. This recipe serves 18. It will be a hit at your Spring event. 1 person found this recipe to be flavorful and satisfying. It is a very reasonably priced recipe for fans of Vietnamese food. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up sugar, peanut oil, soy sauce, and a few other things to make it today.

Instructions

Peel and devein shrimp; chop shrimp.

Ingredients you will need

Shrimp

Cook spinach according to package directions, omitting salt.

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Spinach

Salt

Drain well.

Combine sugar and next 3 ingredients, stirring well.

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Sugar

Coat a wok or a large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides.

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Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Wok

Heat at medium-high (37

until hot.

Add celery; stir-fry 2 minutes.

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Celery

Add spinach, bean sprouts, and next 4 ingredients; stir-fry 1 minute.

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Bean Sprouts

Spinach

Add shrimp; stir-fry 2 minutes or until shrimp turns pink.

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Shrimp

Add soy sauce mixture and ham; stir-fry 1 minute.

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Soy Sauce

Ham

Remove vegetable mixture from wok; let cool 10 minutes.

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Vegetable

Equipment you will use

Wok

Mound 1/4 cup vegetable mixture in center of each egg roll wrapper. Fold one corner of wrapper over filling. Lightly brush exposed sides and corners of wrapper with egg substitute. Fold left and right corners over filling. Push filling toward center of wrapper. Tightly roll filled end of wrapper toward exposed corner; gently press corner to seal securely.

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Egg Substitute

Vegetable

Roll

Egg

Brush egg rolls with egg substitute.

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Egg Substitute

Roll

Egg

Place egg rolls on a baking sheet coated with cooking spray.

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Cooking Spray

Roll

Egg

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Baking Sheet

Bake at 400 for 10 minutes; turn rolls, and bake an additional 10 minutes or until lightly browned.

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Roll

Equipment you will use

Oven

Equipment

Ingredients

Servings:

118milliliters

chopped bamboo shoots 237milliliters

chopped celery 1teaspoon

cornstarch 18

egg roll wrappers 79milliliters

frozen egg substitute, thawed 296milliliters

fresh bean sprouts 118milliliters

chopped fresh mushrooms 283grams

package frozen chopped spinach 118milliliters

chopped green onions 28grams

reduced-fat, low-sodium ham, chopped 1teaspoon

low-sodium soy sauce 1teaspoon

oyster sauce 2teaspoons

peanut oil 170grams

unpeeled medium-size fresh shrimp 1teaspoon

sugar 59milliliters

chopped water chestnuts

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Beaumont Hope Marguerite Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 35 dollars per bottle.