Ingredients with Measurements:
- 12 spring roll wrappers
- 1/2 cup dried conpoy (dried scallops), soaked in water for 30 minutes and shredded
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/2 cup bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 egg, beaten
Special equipment needed:
- Deep fryer or large pot for frying
- Pastry brush
Step-by-step instructions:
1. In a large bowl, mix together the shredded conpoy, carrots, cabbage, bean sprouts, scallions, and cilantro.
2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Pour this mixture over the vegetable mixture and toss to combine.
3. Lay a spring roll wrapper on a clean surface with one corner pointing towards you. Brush the edges of the wrapper with the beaten egg.
4. Spoon about 2 tablespoons of the vegetable mixture onto the bottom third of the wrapper, leaving about an inch of space on either side.
5. Fold the bottom corner of the wrapper over the filling and roll it up tightly, tucking in the sides as you go. Repeat with the remaining wrappers and filling.
6. Heat the oil in a deep fryer or large pot to 375°F. Fry the spring rolls in batches until golden brown, about 3-4 minutes per batch. Drain on a paper towel-lined plate.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 45 minutes
- Cooking time: 15 minutes
Temperature:
- Frying oil temperature: 375°F
Serving size:
- Makes 12 spring rolls
- Serves 4-6 people as an appetizer
Nutritional information:
- Calories per serving: 150
- Total fat: 6g
- Cholesterol: 20mg
- Sodium: 400mg
- Total carbohydrates: 19g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 5g
Substitutions for ingredients:
- Dried conpoy can be substituted with dried shrimp or chopped cooked chicken.
- Shredded carrots and cabbage can be substituted with other shredded vegetables such as zucchini or bell peppers.
- Bean sprouts can be omitted or substituted with shredded lettuce.
Variations:
- Add cooked vermicelli noodles to the vegetable mixture for a heartier filling.
- Use rice paper wrappers instead of spring roll wrappers for a lighter option.
- Add a teaspoon of grated ginger to the vegetable mixture for extra flavor.
Tips and tricks:
- Make sure to drain the soaked conpoy well before shredding.
- Don't overfill the spring roll wrappers or they may burst during frying.
- Use a pastry brush to evenly coat the edges of the wrappers with the beaten egg.
- Serve the spring rolls immediately after frying for the best texture.
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 preheated 350°F oven for 10-12 minutes or until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with a variety of dipping sauces such as sweet chili sauce, soy sauce, or peanut sauce.
- Garnish with additional chopped cilantro or scallions for a pop of color.
Pairings:
- Serve with a cold beer or a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Steamed rice or fried rice
- Stir-fried vegetables
- Wonton soup
Troubleshooting advice:
- If the spring rolls burst during frying, try using less filling or double-wrapping the wrappers.
- If the spring rolls are too oily, make sure the oil is hot enough before frying and drain well on a paper towel-lined plate.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before preparing the recipe.
- Use a food thermometer to ensure the oil reaches the proper temperature for frying.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
- Spring rolls originated in China and were traditionally eaten during the Spring Festival.
- Conpoy, or dried scallops, are a popular ingredient in Chinese cuisine and are prized for their umami flavor.
Flavor profiles:
- The filling of these spring rolls is savory and slightly sweet with a hint of umami from the conpoy.
- The crispy exterior provides a satisfying crunch.
Serving suggestions:
- Serve as an appetizer or as part of a larger meal.
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Region: Chinese