Ingredients with Measurements:
- 12 spring roll wrappers
- 1 cup of grated dangke cheese
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1/2 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 2 tablespoons of honey
- 1 tablespoon of grated ginger
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Oil for frying
Special equipment needed:
- Large bowl
- Small bowl
- Whisk
- Frying pan
- Tongs
Step-by-step instructions:
1. In a large bowl, combine the grated dangke cheese, shredded carrots, shredded cabbage, chopped scallions, and chopped cilantro. Mix well.
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, sesame oil, cornstarch, and water until smooth.
3. Pour the sauce over the vegetable and cheese mixture and toss until everything is evenly coated.
4. Take one spring roll wrapper and place it on a flat surface. Spoon about 2 tablespoons of the vegetable and cheese mixture onto the center of the wrapper.
5. Fold the bottom of the wrapper over the filling, then fold in the sides. Roll up the wrapper tightly, sealing the edges with a bit of water.
6. Repeat with the remaining wrappers and filling.
7. Heat oil in a frying pan over medium-high heat. Once hot, add the spring rolls and fry until golden brown, about 2-3 minutes per side.
8. Use tongs to remove the spring rolls from the pan and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 12 spring rolls, serves 4-6 people
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 500mg
Total carbohydrates: 23g
Dietary fiber: 2g
Sugar: 5g
Protein: 6g
Substitutions for ingredients:
- Dangke cheese can be substituted with any other cheese of your choice.
- Carrots and cabbage can be substituted with any other vegetables you prefer.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with any other oil with a neutral flavor.
Variations:
- Add cooked shrimp or chicken to the filling for a protein boost.
- Add sliced avocado to the filling for a creamy texture.
- Use lettuce leaves instead of spring roll wrappers for a low-carb option.
Tips and tricks:
- Make sure to drain excess water from the vegetables before mixing them with the sauce to prevent the filling from becoming too watery.
- Don't overfill the spring roll wrappers to prevent them from bursting while frying.
- Use a thermometer to ensure the oil is at the right temperature for frying.
- 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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped cilantro and scallions.
Garnishes:
Chopped cilantro and scallions
Pairings:
Serve with sweet chili sauce, peanut sauce, or soy sauce for dipping.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the spring rolls burst while frying, try using less filling or double-wrapping the wrappers.
- If the filling is too dry, add more sauce or a bit of water to moisten it.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use a thermometer to ensure the oil is at the right temperature for frying.
- Store leftovers in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
Dangke cheese is a traditional cheese from Indonesia made from fermented soybeans. It is commonly used in Indonesian cuisine as a topping for rice dishes or as a filling for snacks like spring rolls.
Flavor profiles:
The dangke cheese adds a salty and slightly tangy flavor to the spring rolls, while the vegetables and sauce provide a sweet and savory balance.
Serving suggestions:
Serve the spring rolls as an appetizer or as a main dish with a side of steamed rice.
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