Ingredients with Measurements:
- 1 medium-sized eggplant, sliced into thin strips
- 1/2 cup bagoong terong (fermented shrimp paste with eggplant)
- 1/2 lb. shrimp, peeled and deveined
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup water
- 1 tbsp. sugar
- 1 tbsp. garlic, minced
- 1 tbsp. ginger, minced
- 1 tbsp. vegetable oil
- 12 spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Brush for egg wash
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, vinegar, water, sugar, garlic, and ginger. Mix well and set aside.
2. Heat a non-stick pan over medium heat. Add vegetable oil and shrimp. Cook until shrimp turns pink, about 2-3 minutes. Remove from pan and set aside.
3. In the same pan, add eggplant and bagoong terong. Cook for 5-7 minutes or until eggplant is tender. Remove from heat and let it cool.
4. Once the shrimp and eggplant mixture has cooled down, add the cooked shrimp to the eggplant mixture. Mix well.
5. Take a spring roll wrapper and place it on a cutting board. Spoon 2-3 tablespoons of the shrimp and eggplant mixture onto the wrapper, leaving about an inch of space on each side.
6. Fold the sides of the wrapper over the filling, then roll the wrapper tightly. Brush the edges of the wrapper with the beaten egg to seal.
7. Repeat the process until all the filling is used up.
8. Preheat the oven to 375°F.
9. Place the spring rolls on a baking sheet lined with parchment paper. Brush the tops of the spring rolls with the beaten egg.
10. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories per serving: 120
Fat: 3g
Carbohydrates: 16g
Protein: 8g
Sodium: 530mg
Sugar: 3g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or pork.
- Bagoong terong can be substituted with regular bagoong (fermented shrimp paste).
Variations:
- Add shredded carrots or cabbage to the filling for added texture and flavor.
- Serve with a dipping sauce made of soy sauce, vinegar, and chili flakes.
Tips and tricks:
- Make sure the filling is completely cooled down before wrapping it in the spring roll wrapper to prevent the wrapper from getting soggy.
- Brushing the edges of the wrapper with beaten egg helps seal the spring rolls and prevent them from falling apart during baking.
- Serve the spring rolls immediately after baking for best results.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a side of steamed rice or a green salad.
Suggested side dishes:
Steamed rice or green salad
Troubleshooting advice:
- If the spring roll wrapper is too dry, dip it in warm water for a few seconds to soften it before filling.
- If the spring roll wrapper is too wet, pat it dry with a paper towel before filling.
Food safety advice:
Make sure to cook the shrimp and eggplant mixture thoroughly before filling the spring roll wrappers.
Food history:
Spring rolls originated in China and are now popular in many Asian countries, including the Philippines.
Flavor profiles:
Savory, salty, and slightly sweet
Serving suggestions:
Serve as an appetizer or a light meal.
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Region: Philippine