Best 6 Kathmandu Spring Rolls Recipes

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Kathmandu spring rolls, a delectable appetizer or main course, offer a unique blend of flavors and textures. Originating from Nepal, these crispy and savory rolls are characterized by a filling of vegetables, herbs, and spices, all wrapped in a thin and flaky pastry. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating authentic Kathmandu spring rolls, ensuring a delightful culinary experience that will transport your taste buds to the vibrant streets of Nepal.

Here are our top 6 tried and tested recipes!

VIETNAMESE FRESH SPRING ROLLS



Vietnamese Fresh Spring Rolls image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by Anonymous

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 15

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Steps:

  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  • Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.
  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g

ASIAN SPRING ROLLS



Asian Spring Rolls image

This spring roll recipe takes some time to prepare but it's well worth it! The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. -Nirvana Harris, Mundelein, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 8 spring rolls (1 cup sauce).

Number Of Ingredients 19

3 tablespoons lime juice
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon salt
3 ounces uncooked thin rice noodles
1 large carrot, grated
1 medium cucumber, peeled, seeded and julienned
1 medium jalapeno pepper, seeded and chopped
1/3 cup chopped dry roasted peanuts
8 spring roll wrappers or rice papers (8 inches)
1/2 cup loosely packed fresh cilantro
PEANUT SAUCE:
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1/4 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 cup hot water

Steps:

  • In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.

Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 571mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

SPRING ROLL, MASTER RECIPE



Spring Roll, Master Recipe image

Spring rolls go far beyond those deep-fried versions served as an appetizer at nearly every Thai restaurant in this country. They're found all across Asia, with wrappers, fillings and cooking techniques that differ from one country to the next. Fresh spring rolls, sometimes called summer rolls, are a staple in Vietnam. Most typically, they're made of rice paper filled with rice vermicelli, cooked meat or shrimp, raw vegetables, basil, cilantro and mint. This master recipe allows you to mix and match your wrappers and fillings. Some tips: Don't overstuff. Rice paper is pliable, but it will tear if you stretch it too thin. And remember that before you even start to stuff, rice paper can be tricky. Soak a sheet of it briefly (10 seconds is about right) in a dish or skillet of hot water (110 degrees or so). Put it on a paper or dish towel so it doesn't stick, then fill and roll as tightly as you can, folding in the sides like a burrito. If you're using nori, spritz the sheets all over with a little water before you fill them; it will soften them up enough to roll without much hassle.

Provided by Mark Bittman

Categories     quick, appetizer

Time 25m

Yield 4 to 8 servings

Number Of Ingredients 8

2 ounces rice vermicelli noodles
1/4 cup mint leaves
1/4 cup basil leaves (preferably Thai)
1/4 cup cilantro leaves
3/4 cup chopped, sliced, or shredded vegetables, greens, or fruit (like asparagus, beans sprouts, carrots, cucumbers, or kimchi)
3/4 cup chopped or sliced protein (like raw salmon or tuna, tofu, or cooked meat or poultry)
4 to 8 (8-inch) rice paper rounds, nori sheets, or large, pliable lettuce leaves (like red leaf, or Boston)
1/2 cup dipping sauce of your choice (like ginger-scallion sauce, miso thinned with water, Sriracha mayonnaise, or plain soy sauce)

Steps:

  • Soak the rice noodles in boiling water until tender, 5 to 10 minutes. Rinse under cold water and drain.
  • Prepare all of your fillings and put them in bowls (or neat piles) so that they're all in place once you're ready to start rolling.
  • Prepare the wrappers, and roll: If you're using rice paper, soak a round in a dish or skillet of hot water until pliable, about 10 seconds. Put the round on a paper or dish towel so it doesn't stick, then fill and roll as tightly as you can, folding in the sides like a burrito. If you're using nori, spritz the sheets all over with a little water to soften them slightly. Spread the rice noodles all over the nori except for the far edge. Pile the fillings closest to you and roll, wetting the far edge with a little more water so you can seal the roll. Keep them as long rolls, or cut them into smaller pieces if you prefer. If you're using lettuce, just spread the leaves out flat, the fill and roll as tightly as you can, folding in the sides like a burrito.
  • Serve with the dipping sauce on the side.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 0 grams, TransFat 0 grams

KATHMANDU SPRING ROLLS



Kathmandu Spring Rolls image

Make and share this Kathmandu Spring Rolls recipe from Food.com.

Provided by Tulsi Regmi

Categories     Lamb/Sheep

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 18

spring roll wrappers
oil (for deep frying)
1/2 lb ground lamb (chicken can also be used)
1/2 lb ground pork
1 cup finely chopped onion
1 cup finely chopped celery
1 cup carrot, grated
1/2 cup finely chopped scallion
3 tablespoons chopped cilantro
3 green chilies, finely chopped
1 tablespoon ginger, finely chopped
1/4 teaspoon grated nutmeg
1/2 teaspoon ground szechwan pepper (timur)
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon sesame oil
2 tablespoons vegetable oil
salt and pepper

Steps:

  • In a large bowl, combine all ingredients for filling; mix thoroughly.
  • Spread out a wrap; moisten the edges with water.
  • Spread two tablespoons of filling mixture diagonally across the middle of the wrap.
  • Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed.
  • Continue making rolls for all filling mixture.
  • Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown.
  • Drain excess oil with paper towel.
  • Arrange rolls in a plate and serve immediately with tomato achar.

ASIAN SPRING ROLLS



Asian Spring Rolls image

My teenage daughter would live off store bought frozen egg rolls if she could. I hate to think what is actually in those, so I set about making my own, by taking the best ingredients from several different recipes, I created a delicious egg roll, which she can take out the freezer and pop in the microwave for 1 1/2 minutes and enjoy, also this way I know what she is eating!! For a quick dipping sauce, I buy Asian duck sauce from the grocery store.

Provided by ChefDebs

Categories     Asian

Time 40m

Yield 20 rolls, 10 serving(s)

Number Of Ingredients 16

1 lb ground turkey
2 tablespoons sesame oil
3 teaspoons minced gingerroot
4 teaspoons minced garlic
1 cup fresh bean sprout
1/2 cup coleslaw mix
3 tablespoons cilantro, chopped
4 ounces vermicelli (cooked)
0.5 (8 ounce) can water chestnuts, chopped
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon white pepper
1 lb egg roll wrap
1 egg
2 teaspoons water
oil (for frying)

Steps:

  • Brown the ground turkey in the sesame oil.
  • Add the ginger, garlic, bean sprouts and coleslaw mix and cook over med heat until the sprouts become limp (5 minutes).
  • Add the remaining ingredients (except the last four) and remove from the heat and let cool.
  • On a damp tea towel, place an egg roll wrap and fill with 2 tablespoons of the turkey mix. Roll up as instructed on the back of the egg roll wrap package, using the egg mixed with the water to seal the edges.
  • Heat an inch of oil in a skillet on med-high heat.
  • Fry the rolls, turning frequently until golden, about 5-7 minutes.
  • Can be frozen after allowing to cool.

Nutrition Facts : Calories 294.9, Fat 7.9, SaturatedFat 1.7, Cholesterol 61.1, Sodium 612.5, Carbohydrate 39.5, Fiber 1.9, Sugar 1.4, Protein 15.5

FILIPINO SPRING ROLLS



Filipino Spring Rolls image

I like to dip these in spicy vinegar with garlic.

Provided by Belinda Jean

Categories     Appetizers and Snacks     Wraps and Rolls

Time 42m

Yield 50

Number Of Ingredients 11

3 tablespoons vegetable oil
½ onion, chopped
3 cloves garlic, minced
1 pound ground chicken
3 tablespoons oyster sauce
½ head cabbage, shredded
1 (8 ounce) package bean sprouts
3 large carrots, cut into thin strips
1 pinch salt and ground black pepper to taste
50 large spring roll wrappers
2 cups oil for frying, or as needed

Steps:

  • Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce.
  • Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper.
  • Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers.
  • Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 6.2 g, Cholesterol 6 mg, Fat 2 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 66.8 mg, Sugar 0.8 g

Tips:

  • Use fresh ingredients. Spring rolls are best when made with fresh vegetables, herbs, and spices.
  • Soak the rice paper wrappers in warm water. This will soften them and make them easier to work with.
  • Don't overfill the spring rolls. Otherwise, they will be difficult to roll and seal.
  • Roll the spring rolls tightly. This will help to keep them from falling apart.
  • Fry the spring rolls in hot oil. This will create a crispy exterior and a tender interior.
  • Serve the spring rolls with your favorite dipping sauce. Some popular options include sweet and sour sauce, chili sauce, and hoisin sauce.

Conclusion:

Kathmandu spring rolls are a delicious and versatile appetizer or snack. They can be made with a variety of fillings, so you can easily customize them to your liking. Whether you are a beginner or an experienced cook, you can easily make these spring rolls at home. So next time you are looking for a quick and easy appetizer, give Kathmandu spring rolls a try!

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