Ingredients with Measurements:
- 1 package of spring roll wrappers
- 1 cup of cooked vermicelli noodles
- 1 cup of shredded carrots
- 1 cup of shredded cucumber
- 1 cup of fresh Asiatic pennywort leaves
- 1/2 cup of chopped fresh mint leaves
- 1/2 cup of chopped fresh cilantro leaves
- 1/4 cup of chopped roasted peanuts
- 1/4 cup of hoisin sauce
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 teaspoon of red pepper flakes
Special equipment needed:
- Large bowl
- Small bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In a large bowl, mix together the cooked vermicelli noodles, shredded carrots, shredded cucumber, fresh Asiatic pennywort leaves, chopped fresh mint leaves, chopped fresh cilantro leaves, and chopped roasted peanuts.
2. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sugar, sesame oil, minced garlic, minced ginger, and red pepper flakes.
3. Pour the sauce over the noodle and vegetable mixture and toss until everything is evenly coated.
4. Preheat the oven to 375°F (190°C).
5. Line a baking sheet with parchment paper.
6. Take one spring roll wrapper and place it on a cutting board with one corner facing towards you.
7. Spoon about 2 tablespoons of the noodle and vegetable mixture onto the bottom third of the wrapper.
8. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
9. Place the spring roll on the prepared baking sheet and repeat with the remaining wrappers and filling.
10. Brush each spring roll with a little bit of oil.
11. Bake for 15-20 minutes, or until golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 20g
Protein: 4g
Fiber: 2g
Sugar: 5g
Sodium: 400mg
Substitutions for ingredients:
- Instead of Asiatic pennywort leaves, you can use spinach or kale leaves.
- Instead of vermicelli noodles, you can use rice noodles or soba noodles.
- Instead of hoisin sauce, you can use oyster sauce or sweet chili sauce.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of sesame oil, you can use vegetable oil or canola oil.
- Instead of roasted peanuts, you can use cashews or almonds.
Variations:
- Add cooked shrimp or chicken to the filling for extra protein.
- Use different vegetables, such as bell peppers, bean sprouts, or jicama.
- Serve with a dipping sauce, such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure to wrap the spring rolls tightly to prevent them from falling apart.
- If the spring roll wrappers are too dry, you can dip them in warm water for a few seconds to soften them.
- Don't overfill the spring rolls, or they will be difficult to roll up.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the spring rolls, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with fresh herbs and chopped peanuts.
Garnishes:
Fresh herbs, such as cilantro or mint, chopped peanuts, or sesame seeds.
Pairings:
Serve with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
- Vegetable stir-fry
- Steamed rice
- Edamame
- Miso soup
Troubleshooting advice:
- If the spring rolls are too dry, brush them with a little bit of oil before baking.
- If the spring rolls are too soggy, bake them for a few extra minutes to crisp them up.
Food safety advice:
- Make sure to wash the Asiatic pennywort leaves and other vegetables thoroughly before using.
- Store leftover spring rolls in the refrigerator and consume within 3 days.
Food history:
Spring rolls originated in China and are a popular snack or appetizer in many Asian countries.
Flavor profiles:
The spring rolls are savory, slightly sweet, and have a fresh herbaceous flavor from the Asiatic pennywort leaves, mint, and cilantro.
Serving suggestions:
Serve the spring rolls as an appetizer or snack, or as part of a larger meal.
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