Ingredients with Measurements:
- 10 spring roll wrappers
- 1/2 cup bagoong (shrimp paste)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowl
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine bagoong, shredded carrots, shredded cabbage, bean sprouts, scallions, cilantro, soy sauce, and sesame oil. Mix well.
2. In a small bowl, mix cornstarch and water to make a slurry.
3. Lay a spring roll wrapper on a flat surface with one corner pointing towards you. Brush the edges of the wrapper with the cornstarch slurry.
4. Spoon about 2 tablespoons of the vegetable and bagoong mixture onto the bottom third of the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
6. Repeat with the remaining wrappers and filling.
7. Heat vegetable oil in a deep fryer or large pot over medium-high heat.
8. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes.
9. Remove from the oil and drain on paper towels.
10. Serve hot with sweet chili sauce or vinegar dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 10 spring rolls
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 21g
- Protein: 5g
Substitutions for ingredients:
- Shredded chicken or tofu can be used instead of bagoong for a vegetarian option.
- Other vegetables such as bell peppers or mushrooms can be added or substituted.
Variations:
- Add cooked vermicelli noodles to the filling for a heartier spring roll.
- Use lumpia wrappers instead of spring roll wrappers for a thinner and crispier texture.
Tips and tricks:
- Make sure the filling is not too wet to prevent the spring rolls from becoming soggy.
- Double up on the spring roll wrappers for extra crispiness.
- Fry the spring rolls in small batches to prevent overcrowding and uneven cooking.
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 preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with a dipping sauce in the center.
- Garnish with chopped scallions and cilantro.
Pairings:
- Serve with a side of steamed rice for a complete meal.
Suggested side dishes:
- Vegetable stir-fry
- Miso soup
- Edamame
Troubleshooting advice:
- If the spring rolls are not crispy enough, try frying them for a longer time or at a higher temperature.
- If the filling is too dry, add a little more soy sauce or sesame oil.
Food safety advice:
- Make sure the filling is cooked thoroughly before wrapping and frying.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
Food history:
- Spring rolls originated in China and were introduced to Southeast Asia where they became a popular street food.
Flavor profiles:
- The bagoong adds a salty and umami flavor to the filling, while the vegetables add a fresh and crunchy texture.
Serving suggestions:
- Serve as an appetizer or snack for a party or gathering.
- Make a large batch and freeze for later use.
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Region: Filipino