Join My Recipe Magic
21

Savory Fried Spring Rolls

This Asian appetizer is perfect for different occasions such as birthdays, parties and even just a random day. This crowd-pleasing dish is packed with umami and smoky flavor notes and has a crunchy texture. You can add different herbs, spices, and vegetables to add body to the fried spring rolls. You can add some spinach for some additional nutritional value as well.

6 ounces ground pork
2 tbsp oil
6 ounces grated carrots
1 ounce grated garlic
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp salt
1 tsp pepper
1 piece egg
3 ounces chopped spring onions
3 ounces grated butternut squash
2 ounces grated daikon potatoes
3 ounces chorizo
1 tsp paprika
1 tsp oregano
16 ounces canola oil for frying
1 packet frozen spring roll wrappers
24
  1. Thaw the spring roll wrappers
  2. Mix all the ingredients except for the canola oil and spring roll wrappers. Mix until fully incorporated.
  3. Start wrapping the filling. Place a spring...
    See the full directions on my site
Nutritions

Calories
215

Sodium
205mg
8% DV

Fat
18g
27% DV

Protein
2g
5% DV

Carbs
2g
0% DV

Fiber
0.5g
2% DV

Butternut squash is a very healthy vegetable. It is high in dietary fiber, a good source of potassium and other key nutrients. It also offers a good supply of vitamin A which is essential to protecting our vision. Squash can form the basis for a range of sweet to savory dishes.

9 ounces butternut squash
3 ounces carrots
1 1/2 cups brown sugar
1/4 cup honey
4 large eggs
1 tsp vanilla
2 1/2 cups wheat flour
(2 tsp) baking powder
1/4 cup raisins
(1/4 cup) shaved almonds
1 tsp cinnamon
3/4 cup Olive Oil
4
  1. Preheat oven to 350 degrees Fahrenheit
  2. In a food processor, blend together butternut squash, grated carrots, sugar, honey, eggs, and vanilla.
  3. After a minute, add the flour, baking...
    See the full directions on my site
Nutritions

Calories
1067

Sodium
95mg
3% DV

Fat
44g
67% DV

Protein
14g
28% DV

Carbs
169g
57% DV

Fiber
11g
46% DV
Photo by Erich Boenzli

There's still butternut squash from this year's harvest. I'm also using some fresh herbs from the garden. A very autumnal dish.

Sheet Pan:
2 lb butternut squash, peeled, seeded, and cubed
2 shallots, peeled and cut in half
2 garlic cloves, peeled and sliced
1 lb fresh spicy Italian sausages, scored
1/4 c extra-virgin olive oil
1 Tbsp sage, chopped
1 tsp salt and pepper, each
Sauce:
1/2 c Italian flat leaf parsley, roughly chopped
1 Tbsp freshly squeezed lemon juice
1 tsp pepper and maybe a little flaky Maldon salt
2
Nutritions

Calories
199

Sodium
1355mg
56% DV

Fat
1.0g
1% DV

Protein
27g
54% DV

Carbs
22g
7% DV

Fiber
5g
20% DV
Photo by Erich Boenzli

Let's go butternuts...let's make a one-pan butternut squash risotto.

2 lb butternut squash, peeled, seeded, and cubed in 1/4 inches
1 c Arborio rice
3 c chicken stock
1 shallot, peeled and chopped, about 1/2 cup
3 garlic cloves, peeled and chopped
3 c mushrooms, chopped
2 Tbsp butter
1 Tbsp extra-virgin olive oil
1/4 tsp curry powder, optional
1 Tbsp sage, chopped
1 Tbsp parsley, chopped
3 Tbsp grated Parmesan cheese
1 tsp salt and pepper, each
4 main dishes (or 8 side dishes)
Nutritions

Calories
2737

Sodium
5155mg
214% DV

Fat
68g
104% DV

Protein
97g
194% DV

Carbs
434g
147% DV

Fiber
41g
164% DV

Recipe of the Day

Subscribe to newsletter

My Recipe Magic © 2018 Recipe Magic, LLC.