Ingredients with Measurements:
- 1 can black beans, drained and rinsed
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 8 spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Small bowl for egg wash
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small saucepan, heat olive oil over medium heat. Add onion and garlic and sauté until soft and translucent.
3. Add black beans, cumin, chili powder, salt, pepper, and water to the saucepan. Stir to combine and cook for 5-7 minutes, or until the mixture has thickened.
4. Remove from heat and let cool.
5. Place a spring roll wrapper on a clean surface. Spoon 2 tablespoons of the black bean mixture onto the center of the wrapper.
6. Fold the bottom of the wrapper over the filling, then fold in the sides. Roll up tightly and seal the edge with the beaten egg.
7. Repeat with remaining wrappers and filling.
8. Place the spring rolls on a baking sheet lined with parchment paper.
9. Brush the tops of the spring rolls with the remaining beaten egg.
10. Bake for 15-20 minutes, or until the spring rolls are golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 6g
Carbohydrates: 33g
Protein: 8g
Fiber: 7g
Sugar: 1g
Sodium: 360mg
Substitutions for ingredients:
- Black beans can be substituted with kidney beans or chickpeas.
- Onion can be substituted with shallots or leeks.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Spring roll wrappers can be substituted with rice paper wrappers.
Variations:
- Add diced bell peppers or jalapeños to the black bean mixture for added flavor and spice.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and honey.
- Add cooked rice or quinoa to the black bean mixture for a heartier filling.
Tips and tricks:
- Make sure to seal the edges of the spring rolls tightly to prevent the filling from leaking out.
- Brushing the tops of the spring rolls with egg wash will help them brown and become crispy in the oven.
- Serve immediately for the best texture and flavor.
Storage instructions:
Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the spring rolls on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped cilantro and sliced scallions.
Garnishes:
- Chopped cilantro
- Sliced scallions
- Sesame seeds
Pairings:
- Serve with a side of steamed vegetables or a green salad.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Mixed green salad with a citrus vinaigrette
Troubleshooting advice:
- If the spring rolls are not crispy enough, try baking them for a few more minutes or increasing the oven temperature slightly.
- If the filling is too dry, add a little more water to the black bean mixture.
Food safety advice:
- Make sure to properly store and refrigerate any leftover spring rolls.
- Always wash your hands and any cooking surfaces before preparing food.
Food history:
Spring rolls originated in China and were traditionally eaten during the spring festival. They are now popular throughout Asia and can be filled with a variety of ingredients.
Flavor profiles:
These spring rolls have a savory and slightly spicy flavor from the black bean filling, with a crispy and crunchy texture from the baked wrapper.
Serving suggestions:
Serve these spring rolls as an appetizer or light meal, accompanied by a dipping sauce and a side dish.
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