Guest guest Posted March 19, 2002 Report Share Posted March 19, 2002 Does anyone know how to make spring rolls without all the fat? I love spring rolls, and will sit down and eat a dozen at a time if I could. Any help would be soooo greatly appreciated. Lisa Fereday ewsinfo Essential Water Storage- http://www.essential-water-storage.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2002 Report Share Posted March 20, 2002 Well, Lisa, I don't believe I have an actual recipe any longer, but I did try this once. Basically you make them up same as you would if you were deep-frying them, and then instead of frying, you spray them lightly with cooking spray and bake them in the oven. My opinion: They were OK, they were edible, but seemed to be missing something (the FAT, I guess!) and also the baking made the vegetables seem overcooked, there was nothing even a little crunchy left inside. cheryll , " Lisa Marie Fereday " <fereday@i...> wrote: > Does anyone know how to make spring rolls without all the fat? I love > spring rolls, and will sit down and eat a dozen at a time if I could. Any > help would be soooo greatly appreciated. > > Lisa Fereday > > ewsinfo@i... > Essential Water Storage- http://www.essential-water-storage.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2002 Report Share Posted March 21, 2002 Lisa, I have never made Spring Rolls with or without fat but I'd love to try. Do you have a recipe for them? Sorry I was no help. Tracy --- Lisa Marie Fereday <fereday wrote: > Does anyone know how to make spring rolls without all the fat? I love > spring rolls, and will sit down and eat a dozen at a time if I could. > Any > help would be soooo greatly appreciated. > > Lisa Fereday > > ewsinfo > Essential Water Storage- http://www.essential-water-storage.com > > Movies - coverage of the 74th Academy Awards® http://movies./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2009 Report Share Posted July 28, 2009 I make veggies wrapped in the rice paper. I cook the shredded veggies, I just saute them in a little water, season them however you like. I wrap them in the rice paper than bake them. I have never tried frying them. If you want you could spray a little Pam on them before you bake them, I usually just spray the cookie sheet though. Debra **************A bad credit score is 600 & below. Checking won't affect your score. See now! (http://pr.atwola.com/promoclk/100126575x1221823322x1201398723/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgI D=62 & bcd=JulyBadfooterNO62) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2009 Report Share Posted July 28, 2009 I soften them in water but I do prefer to bake them. I don't bake them very long though just until they are a light golden color. Debra **************A bad credit score is 600 & below. Checking won't affect your score. See now! (http://pr.atwola.com/promoclk/100126575x1221823322x1201398723/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgI D=62 & bcd=JulyBadfooterNO62) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2009 Report Share Posted July 28, 2009 Hi Jae, I bought the rice wraps and put in shredded carrots, shredded cabbage and shredded zucchini. Rolled them up and attempted to fry them in canola oil. .They puffed up, fell apart and did not turn brown. What is your secret? Thanks, Danielle ________________________________ Jae Jones <recyclednew Sunday, July 5, 2009 5:47:19 PM Re: Food, INC Must see! I shred the veggies. I have one of those food processor type things you stick the veggies in the top and it shreds them so they are a little thicker than spaghetti noodles. They cook up pretty well in the frying process so I don't precook them. I dip them in an apricot sauce when they are done. Any type of safe duck sauce type stuff will work or apricot preserves works well too. I never tried putting the sauce inside. They are pretty simple to make. If your chopping the veggies up by hand that would be the longest part. Even if you have a box grater you could use the side with the biggest holes and that will cut the prep time. They really hit the spot when your craving them! Enjoy! On Sun, Jul 5, 2009 at 3:28 PM, dmhs <dhsellers > wrote: > > > Yeah! That's what they are called. Do you use a light sauce inside with > the veggies or do you just roll and fry them? All of a sudden I have a > taste for them, but vegan/gluten free style. Do they take a long time to > make or is preparing the veggies the longest part? > > Thanks, > Danielle > > > On Sun, 5 Jul 2009 13:16, Jae Jones wrote: > > Do you mean spring rolls by appetizer things with veggies in them? If > > so, I > > use rice paper and roll up veggies in them and fry them in olive oil. I > > put > > carrots, zucchini and mushrooms in mine, but any veggies will work. > > They are > > kind of like egg rolls but much lighter/healthier. > > > > I imagine you could play around with the rice paper in place of wonton > > wrappers to make a wonton soup. I never tried it personally but you > > gave me > > an idea to play with. > > > > Hope you feel better. Good luck getting the food you want! > > > > On Sun, Jul 5, 2009 at 12:56 PM, DMHS <dhsellers (AT) (DOT) com<dhsellers%40. com>> > wrote: > > > >> > >> > >> > >> Hi All, > >> I was wondering if anyone knew of simple asian vegan varaiations of > >> either > >> wonton soup or those little appetizer things with veggies in them? > >> > >> I am in the hospital on my cell phone so not at my regular computer > >> and > >> can & #39;t get to the group files until I get home. > >> Thanks in advance. > >> Danielle > >> > >> > >> weisabunny7 wrote: > >> > Hi all - a friend sent this. I'm so excited to see it! Hope > >> everyone can > >> make it! > >> > Best, > >> > Cari > >> > Food, Inc. > >> > How much do we really know about the food we buy at our local > >> supermarkets and serve to our families? > >> > In Food, Inc., filmmaker Robert Kenner lifts the veil on our > >> nation's > >> food industry, exposing the highly mechanized underbelly that's been > >> hidden > >> from the American consumer with the consent of our government's > >> regulatory > >> agencies, USDA and FDA. > >> > Our nation's food supply is now controlled by a handful of > >> corporations > >> that often put profit ahead of consumer health, the livelihood of the > >> American farmer, the safety of workers and our own environment. We > >> have > >> bigger-breasted chickens, the perfect pork chop, insecticide- > >> resistant > >> soybean seeds, even tomatoes that won't go bad, but we also have new > >> strains > >> of e coli--the harmful bacteria that causes illness for an estimated > >> 73,000 > >> Americans annually. We are riddled with widespread obesity, > >> particularly > >> among children, and an epidemic level of diabetes among adults. > >> > Featuring Eric Schlosser (Fast Food Nation), Michael Pollan (The > >> Omnivore's Dilemma) along with forward thinking social entrepreneurs > >> like > >> Stonyfield Farm's Gary Hirshberg and Polyface Farms' Joel Salatin, > >> Food, > >> Inc. reveals surprising -- and often shocking truths -- about what we > >> eat, > >> how it's produced, who we have become as a nation and where we are > >> going > >> from here. > >> > http://www.facebook .com/ext/ share.php? sid=240408265296 & h=shpSW & > >> u=WnWfL & ref= nf > >> > http://www.foodincm ovie.com/ about-the- film.php > >> > > >> > >> > >> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2009 Report Share Posted July 28, 2009 , DMHS <dhsellers wrote: > > I bought the rice wraps and put in shredded carrots, shredded cabbage and shredded zucchini. Rolled them up and attempted to fry them in canola oil. .They puffed up, fell apart and did not turn brown. What is your secret? A friend from Thailand taught me to use rice wraps for spring rolls. She does not cook them. Any filling is stir-fried ahead of time --- the rice papers are soaked in water to soften --- and then used to wrap the veggies. Then --- ready, no frying or baking necessary. But, it sounds like some have fried them successfully, so what is the secret? ~ LaDonna ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2009 Report Share Posted July 28, 2009 When you fry them they turn into those puffs (like the ones from taco bell) just add cinnamon n sugar. Not to health but Very tasty! Sent from my BlackBerry® wireless handheld Lovemy3ninos Tue, 28 Jul 2009 16:36:36 Re: spring rolls I make veggies wrapped in the rice paper. I cook the shredded veggies, I just saute them in a little water, season them however you like. I wrap them in the rice paper than bake them. I have never tried frying them. If you want you could spray a little Pam on them before you bake them, I usually just spray the cookie sheet though. Debra **************A bad credit score is 600 & below. Checking won't affect your score. See now! (http://pr.atwola.com/promoclk/100126575x1221823322x1201398723/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgI D=62 & bcd=JulyBadfooterNO62) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2009 Report Share Posted July 28, 2009 Thank you La Donna and Debra. I will try your suggestions. Danielle ________________________________ ilovetocookvegan2 <gracioushospitality Tuesday, July 28, 2009 3:39:51 PM Re: spring rolls Vegan-and-Gluten- Free@ .com, DMHS <dhsellers@. ..> wrote: > > I bought the rice wraps and put in shredded carrots, shredded cabbage and shredded zucchini. Rolled them up and attempted to fry them in canola oil. .They puffed up, fell apart and did not turn brown. What is your secret? A friend from Thailand taught me to use rice wraps for spring rolls. She does not cook them. Any filling is stir-fried ahead of time --- the rice papers are soaked in water to soften --- and then used to wrap the veggies. Then --- ready, no frying or baking necessary. But, it sounds like some have fried them successfully, so what is the secret? ~ LaDonna ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2009 Report Share Posted July 28, 2009 I haven't made them in a while. I use a mini deep frier, but I doubt that makes much of a difference. I soak the rice papers in water first to soften them. Make sure the oil is good and hot before you add them in. I have a tendency of premaking foods and freezing them for a later time. I don't remember for sure if I did that with the spring rolls. You can try refrigerating them so they are nice and cold before you fry them. Cold foods tend to fry up better usually. Can't think of anything else right now. I'll take notes next time I make them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2009 Report Share Posted July 29, 2009 It's funny, I just made these. We didn't cook the veggies inside (did fry some tofu that had been marinated), and shallow-fried them in a pan, and they turned out great. We actually half-fried them, and froze and thawed out some of them, and refried them the rest of the way and they were perfect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2009 Report Share Posted July 30, 2009 When I have pan-fried rice-based wraps once we could no longer have the typical wheat-based spring roll wraps, they have come out tough to chew. Any secrets I am missing? Sally On Wed, Jul 29, 2009 at 9:06 AM, akua456 <akua456 wrote: > > > It's funny, I just made these. We didn't cook the veggies inside (did fry > some tofu that had been marinated), and shallow-fried them in a pan, and > they turned out great. We actually half-fried them, and froze and thawed out > some of them, and refried them the rest of the way and they were perfect. > > > -- " If you want to write fiction, the best thing you can do is take two aspirins, lie down in a dark room, and wait for the feeling to pass. If it persists, you probably ought to write a novel. " —Lawrence Block, Writing the Novel From Plot to Print Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2009 Report Share Posted July 31, 2009 Try a different brand of rice paper. We've had some that is great and some that is not good at all. , Sally Parrott Ashbrook <sally.parrott wrote: > > When I have pan-fried rice-based wraps once we could no longer have the > typical wheat-based spring roll wraps, they have come out tough to chew. > Any secrets I am missing? > > Sally > > On Wed, Jul 29, 2009 at 9:06 AM, akua456 <akua456 wrote: > > > > > > > It's funny, I just made these. We didn't cook the veggies inside (did fry > > some tofu that had been marinated), and shallow-fried them in a pan, and > > they turned out great. We actually half-fried them, and froze and thawed out > > some of them, and refried them the rest of the way and they were perfect. > > > > > > > > > > -- > " If you want to write fiction, the best thing you can do is take two > aspirins, lie down in a dark room, and wait for the feeling to pass. If it > persists, you probably ought to write a novel. " > —Lawrence Block, Writing the Novel From Plot to Print > > > Quote Link to comment Share on other sites More sharing options...
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