Ingredients with Measurements:
- 8 spring roll wrappers
- 1 block of fermented bean curd, mashed
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the mashed fermented bean curd, shredded carrots, shredded cabbage, chopped cilantro, and chopped green onions.
2. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and black pepper.
3. Pour the dressing over the vegetable mixture and toss to combine.
4. Lay out a spring roll wrapper on a clean surface, with one corner facing you.
5. Spoon a small amount of the vegetable mixture onto the wrapper, near the corner closest to you.
6. Fold the corner over the filling, then fold in the sides and roll up tightly.
7. Repeat with the remaining wrappers and filling.
8. Heat oil in a deep fryer or large pot to 350°F.
9. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes.
10. Drain on paper towels and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Fryer or pot temperature: 350°F
Serving size:
- Makes 8 spring rolls
Nutritional information:
- Calories: 140
- Fat: 7g
- Carbohydrates: 17g
- Protein: 3g
Substitutions for ingredients:
- Instead of fermented bean curd, you can use regular tofu or tempeh.
- You can substitute any vegetables you like, such as bell peppers, mushrooms, or bean sprouts.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of sesame oil, you can use olive oil or avocado oil.
Variations:
- You can add cooked shrimp or chicken to the filling for added protein.
- You can add sliced jalapeños or hot sauce for a spicy kick.
- You can serve the spring rolls with a dipping sauce, such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure to roll the spring rolls tightly to prevent them from falling apart during frying.
- Don't overfill the spring rolls, or they will be difficult to roll up.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
- If you don't have a deep fryer, you can use a shallow pan and flip the spring rolls halfway through cooking.
Storage instructions:
- Store leftover spring rolls 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:
- Serve the spring rolls on a platter with a bowl of dipping sauce in the center.
- Garnish with additional cilantro and green onions.
Garnishes:
- Chopped cilantro
- Chopped green onions
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Steamed rice
- Asian noodle salad
- Stir-fried vegetables
Troubleshooting advice:
- If the spring rolls are falling apart during frying, make sure they are rolled tightly and the oil is hot enough.
- If the filling is too dry, add more dressing to moisten it.
Food safety advice:
- Make sure to cook the spring rolls to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover spring rolls in the refrigerator and discard after 3 days.
Food history:
- Spring rolls originated in China and were traditionally served during the Spring Festival.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese