Ingredients with Measurements:
- 12 spring roll wrappers
- 1/2 cup duck sauce
- 1/2 cup plum sauce
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/4 cup chopped scallions
- 1/4 cup chopped peanuts
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Large bowl
- Small bowl
- Whisk
- Cutting board
- Knife
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the shredded carrots, cabbage, bean sprouts, cilantro, scallions, and chopped peanuts.
3. In a small bowl, whisk together the duck sauce, plum sauce, soy sauce, sesame oil, rice vinegar, and honey.
4. In a separate small bowl, whisk together the cornstarch and water.
5. Add the sauce mixture to the vegetable mixture and toss to combine.
6. Lay a spring roll wrapper on a cutting board and place 1/4 cup of the vegetable mixture in the center.
7. Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll up tightly.
8. Place the spring rolls seam-side down on a baking sheet lined with parchment paper.
9. Brush the spring rolls with the cornstarch mixture.
10. Bake for 20-25 minutes, or until golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 21g
Protein: 3g
Sodium: 480mg
Sugar: 10g
Substitutions for ingredients:
- Instead of duck sauce, you can use hoisin sauce.
- Instead of plum sauce, you can use sweet and sour sauce.
- Instead of shredded carrots, you can use julienned bell peppers.
- Instead of shredded cabbage, you can use shredded lettuce.
- Instead of bean sprouts, you can use shredded zucchini.
Variations:
- Add cooked shrimp or chicken to the vegetable mixture for added protein.
- Use rice paper wrappers instead of spring roll wrappers for a gluten-free option.
- Add sliced avocado to the vegetable mixture for added creaminess.
Tips and tricks:
- Make sure to brush the spring rolls with the cornstarch mixture to ensure they get crispy in the oven.
- Don't overfill the spring rolls or they will be difficult to roll up.
- Serve the spring rolls with extra duck sauce and plum sauce for dipping.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 375°F and bake the spring rolls 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 the spring rolls with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the spring rolls are not crispy enough, try baking them for a few more minutes.
- If the spring rolls are difficult to roll up, make sure you are not overfilling them.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the recipe.
Food history:
Spring rolls originated in China and are traditionally eaten during the Chinese New Year.
Flavor profiles:
The duck sauce and plum sauce add a sweet and tangy flavor to the vegetable filling, while the sesame oil and soy sauce add a savory note.
Serving suggestions:
Serve the spring rolls as an appetizer or as a light meal.
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Region: Chinese