Ingredients with Measurements:
- 6 Balut eggs
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 cup sliced bell pepper
- 1/2 cup sliced red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 12 spring roll wrappers
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot
- Slotted spoon
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Boil the Balut eggs in a large pot of water for 20 minutes. Remove from heat and let cool. Peel the shells and discard the liquid inside.
2. In a mixing bowl, combine shredded carrots, sliced cucumber, sliced bell pepper, sliced red onion, chopped cilantro, chopped mint leaves, and chopped basil leaves. Mix well.
3. Lay a spring roll wrapper on a cutting board. Spoon 2 tbsp of the vegetable mixture onto the center of the wrapper. Place a Balut egg on top of the vegetables.
4. Fold the bottom of the wrapper over the egg and vegetables. Fold the sides of the wrapper over the egg and vegetables. Roll the wrapper tightly to form a spring roll. Repeat with the remaining wrappers and ingredients.
5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
6. In a small bowl, whisk together soy sauce, rice vinegar, honey, water, minced garlic, and grated ginger.
7. Heat vegetable oil in a large skillet over medium heat. Add the spring rolls and cook for 2-3 minutes on each side until golden brown.
8. Transfer the spring rolls to the prepared baking sheet. Brush the soy sauce mixture over the spring rolls.
9. Bake the spring rolls for 10-12 minutes until crispy and golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Boiling: 212°F
Oven: 375°F
Serving size:
This recipe makes 12 Balut spring rolls. Serving size is 2 spring rolls per person.
Nutritional information:
Calories per serving: 210
Total fat: 5g
Saturated fat: 1g
Cholesterol: 95mg
Sodium: 400mg
Total carbohydrates: 34g
Dietary fiber: 2g
Sugar: 13g
Protein: 8g
Substitutions for ingredients:
- Shredded carrots can be substituted with shredded cabbage or jicama.
- Sliced cucumber can be substituted with sliced zucchini or summer squash.
- Sliced bell pepper can be substituted with sliced mushrooms or snap peas.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with agave nectar or maple syrup.
Variations:
- Add cooked rice noodles to the vegetable mixture for added texture.
- Substitute Balut eggs with hard-boiled chicken eggs or tofu for a vegetarian option.
- Add sliced avocado to the vegetable mixture for added creaminess.
Tips and tricks:
- Use a damp towel to keep the spring roll wrappers from drying out.
- Make sure the spring rolls are tightly rolled to prevent them from falling apart during cooking.
- Brush the soy sauce mixture on the spring rolls after they are cooked to prevent them from getting soggy.
Storage instructions:
Store leftover Balut spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Balut spring rolls in the oven at 350°F for 10-12 minutes until crispy and heated through.
Presentation ideas:
Arrange Balut spring rolls on a platter and garnish with chopped cilantro and mint leaves.
Garnishes:
Chopped cilantro and mint leaves
Pairings:
Serve Balut spring rolls with a side of sweet chili sauce or peanut sauce.
Suggested side dishes:
- Asian slaw
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the spring rolls are falling apart during cooking, use toothpicks to hold them together.
- If the spring rolls are getting too brown in the skillet, reduce the heat to medium-low.
Food safety advice:
- Make sure the Balut eggs are fully cooked before using them in the recipe.
- Wash all vegetables thoroughly before using them in the recipe.
- Store leftover Balut spring rolls in the refrigerator and consume within 3 days.
Food history:
Balut is a popular Filipino street food that consists of a fertilized duck egg that is boiled and eaten with salt or vinegar. Balut is believed to have originated in China and was brought to the Philippines by Chinese traders.
Flavor profiles:
Balut spring rolls are savory and slightly sweet with a crispy texture from the spring roll wrapper and a soft texture from the Balut egg.
Serving suggestions:
Serve Balut spring rolls as an appetizer or as part of a main course with a side of rice and stir-fried vegetables.
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Region: Philippine