Thai -- Dumplings & Spring Rolls

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* Exported from MasterCook *

 

Thai Dumplings With Dipping Sauce

 

Recipe By :Vegetarian Times Magazine, September 1998, page 44

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

2 cloves garlic -- minced

1 tablespoon grated, peeled fresh gingerroot

1 tablespoon chili paste

3 green onions (white and pale green parts) -- sliced

1 large zucchini -- diced (4 cups)

1 red bell pepper -- diced (1 cup)

1 tablespoon fresh lime juice

1/2 cup chopped fresh cilantro

1 pound square wonton skins

***DIPPING SAUCE***

1/4 cup tamari

2 tablespoons rice vinegar

1 tablespoon Asian sesame oil

1/2 teaspoon chili paste

1 teaspoon minced green onions

 

MAKES 32 DAIRY-FREE

 

These refreshing dumplings sport a vegetable filling flavored with lime

juice and fresh ginger. Serve with the tangy dipping sauce and a tossed

salad for a light meal.

 

In large skillet, heat oil over high heat. Add garlic, ginger and chili

paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add

zucchini and bell pepper and cook, stirring often, until vegetables are

just tender, 3 to 4 minutes. Add lime juice and cilantro. Remove from

heat and allow the mixture to cool. Transfer mixture to food processor and

coarsely chop.

 

Dipping sauce: In small bowl, mix all sauce ingredients and set aside.

 

Line baking sheet with plastic wrap. Working on a clean, flat surface,

place 1 tablespoon of filling in center of won ton wrapper. Brush corners

with a little water, then gather sides of wrapper and pinch tops to

resemble a pouch. Set dumpling on baking sheet. Repeat until filling is

used up.

 

Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover

and bring to a boil over high heat. Lightly oil steamer and place

dumplings inside so edges are not touching. Set steamer over boiling

water, cover and cook dumplings until tender, 15 minutes. Transfer

dumplings to a platter and serve right away with dipping sauce.

 

PER 4 DUMPLINGS: 208 CAL.; 8G PROT.; 4G TOTAL FAT (1G SAT. FAT); 360

CARB.; 4MG CHOL.; 648MG SOD; 1G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 333 Calories (kcal); 28g Total Fat; (71% calories from fat); 5g

Protein; 21g Carbohydrate; 0mg Cholesterol; 126mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable Spring Rolls w/ Baked Seasoned Tofu

 

Recipe By :The New Soy Cookbook - Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce bean thread noodles -- cooked and drained

1 1/2 cups napa cabbage -- shredded

1/2 cup carrot -- grated

1/3 cup scallion -- thinly sliced

12 rice paper rounds -- 8 " diameter

4 ounces Baked Seasoned Tofu (1 cup) -- see recipe

24 large basil leaves

Peanut Miso Dressing -- see recipe

 

1. Gently squeeze the cooked bean thread noodles to release excess moisture.

Chop them coarsely. In a large bowl, toss together the noodles, cabbage,

carrot, and scallions.

 

2. Fill a 10-inch pie plate with warm water. Submerge one of the rice papers

in the water and soak just until pliable, 30 to 60 seconds. Transfer to a

clean kitchen towel and blot gently to dry. Arrange about 1/4 cup of the

noodle mixture along the bottom third of the rice paper. Distribute 5 or 6

tofu cubes and 2 basil leaves on the noodles. Lift the bottom edge over the

filling, fold the sides toward the center, and roll up as tightly as possible.

Repeat with the remaining rice papers.

 

3. Serve the spring rolls immediately. Alternatively, refrigerate in a tightly

sealed container for up to 2 days. (Return to room temperature before

serving.) Divide the dipping sauce among several small bowls and serve

alongside.

 

Makes 10 to 12 spring rolls.

 

NOTE: " You'll be able to buy the bean thread noodles and rice paper wrappers

in most Asian groceries, particularly those that specialize in Thai or

Vietnamese ingredients. The wrappers are fragile and break or tear easily, so

have a few extra on hand when preparing this dish. "

 

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum]

 

 

 

 

 

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Per serving: 41 Calories (kcal); trace Total Fat; (3% calories from fat); 1g

Protein; 9g Carbohydrate; 0mg Cholesterol; 28mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0