Ingredients with Measurements:
- 10 spring roll wrappers
- 1 cup cooked rice noodles
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup sliced Aglaia Teysmanniana leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped peanuts
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- Large bowl
- Small bowl
- Cutting board
- Knife
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, combine the cooked rice noodles, shredded carrots, shredded cabbage, sliced Aglaia Teysmanniana leaves, chopped cilantro, chopped mint, and chopped peanuts. Mix well.
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes.
3. Pour the dressing over the noodle mixture and toss to coat evenly.
4. Preheat the oven to 375°F.
5. Lay a spring roll wrapper on a cutting board and spoon about 1/4 cup of the noodle mixture onto the center of the wrapper.
6. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll up tightly.
7. Place the spring roll on a baking sheet lined with parchment paper.
8. Repeat with the remaining spring roll wrappers and filling.
9. Brush the spring rolls with a little bit of oil.
10. Bake for 15-20 minutes, until golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
Makes 10 spring rolls
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 4g
Fiber: 2g
Sugar: 4g
Sodium: 220mg
Substitutions for ingredients:
- Aglaia Teysmanniana leaves can be substituted with spinach or kale leaves.
- Rice noodles can be substituted with vermicelli or soba noodles.
- Shredded carrots can be substituted with julienned bell peppers or cucumbers.
- Shredded cabbage can be substituted with shredded lettuce or bok choy.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or avocado oil.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add cooked shrimp or chicken to the filling for extra protein.
- Serve with a dipping sauce made with soy sauce, rice vinegar, honey, and chili paste.
- Add sliced avocado or mango to the filling for a tropical twist.
Tips and tricks:
- Make sure the filling is not too wet, or the spring rolls will become soggy.
- Use a damp towel to keep the spring roll wrappers from drying out.
- Brush the spring rolls with oil before baking to help them crisp up.
- Serve the spring rolls immediately for the best texture.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the spring rolls in a 375°F oven for 5-10 minutes, until heated through and crispy.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped peanuts, cilantro, and mint.
Garnishes:
Chopped peanuts, cilantro, and mint.
Pairings:
Serve with a side of steamed rice or a green salad.
Suggested side dishes:
Steamed rice or a green salad.
Troubleshooting advice:
If the spring rolls are too dry, add a little bit of water to the filling to moisten it.
Food safety advice:
Make sure to wash the Aglaia Teysmanniana leaves thoroughly before using them in the recipe.
Food history:
Aglaia Teysmanniana is a type of plant native to Southeast Asia, where it is commonly used in traditional medicine and cooking.
Flavor profiles:
The spring rolls are savory, sweet, and slightly spicy, with a fresh and crunchy texture.
Serving suggestions:
Serve the spring rolls as an appetizer or a light meal.
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