Ingredients with Measurements:
- 8 sheets of Bai Ye (also known as rice paper)
- 16 medium-sized shrimp, peeled and deveined
- 1 cup of bean sprouts
- 1 cup of shredded carrots
- 1 cup of shredded cucumber
- 1/4 cup of chopped fresh mint leaves
- 1/4 cup of chopped fresh cilantro leaves
- 1/4 cup of chopped roasted peanuts
- 1/4 cup of hoisin sauce
- 1/4 cup of peanut sauce
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- A large bowl of warm water
- A clean kitchen towel
- A sharp knife
Step-by-step instructions:
1. In a large bowl, mix together the shrimp, vegetable oil, salt, and pepper. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they turn pink. Set aside to cool.
2. Dip one sheet of Bai Ye into the bowl of warm water for 5-10 seconds until it becomes soft and pliable. Place it on the clean kitchen towel.
3. In the center of the softened Bai Ye, arrange a few shrimp, bean sprouts, shredded carrots, shredded cucumber, mint leaves, cilantro leaves, and chopped peanuts.
4. Fold the bottom of the Bai Ye over the filling, then fold in the sides, and roll it up tightly.
5. Repeat steps 2-4 with the remaining ingredients.
6. Serve the spring rolls with hoisin sauce and peanut sauce for dipping.
- Time:
Preparation time: 20 minutes
- Cooking time: 6 minutes
Temperature:
- Skillet over medium-high heat
Serving size:
- 8 spring rolls
Nutritional information:
- Calories: 160
- Fat: 6g
- Carbohydrates: 20g
- Protein: 8g
Substitutions for ingredients:
- Shrimp can be substituted with chicken, tofu, or pork.
- Bai Ye can be substituted with other types of rice paper.
Variations:
- Add sliced avocado or mango for a fruity twist.
- Use different herbs such as Thai basil or parsley.
- Add vermicelli noodles for a heartier filling.
Tips and tricks:
- Do not over-soak the Bai Ye or it will tear easily.
- Keep the filling compact to prevent the spring rolls from falling apart.
- Serve the spring rolls immediately to prevent them from getting soggy.
Storage instructions:
- Store the spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, lightly steam the spring rolls for 1-2 minutes or microwave them for 30 seconds.
Presentation ideas:
- Arrange the spring rolls on a platter with a dipping sauce in the center.
- Serve the spring rolls on a bed of lettuce leaves for added color and texture.
Garnishes:
- Garnish with additional chopped peanuts, cilantro leaves, or sliced scallions.
Pairings:
- Serve with a side of hot and sour soup or vegetable fried rice.
Suggested side dishes:
- Hot and sour soup
- Vegetable fried rice
- Steamed edamame
Troubleshooting advice:
- If the Bai Ye tears, use another sheet to wrap the filling.
- If the filling is too wet, pat it dry with a paper towel before wrapping.
Food safety advice:
- Make sure the shrimp is fully cooked before using it in the spring rolls.
- Wash all vegetables thoroughly before using them.
Food history:
- Spring rolls originated in China and were traditionally eaten during the spring festival.
Flavor profiles:
- The spring rolls have a fresh and crunchy texture with a combination of sweet, salty, and nutty flavors.
Serving suggestions:
- Serve as an appetizer or a light meal.
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