Ingredients with Measurements:
- 1 lb white fish fillet, deboned and minced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 package spring roll wrappers
- Water for sealing the wrappers
Special equipment needed:
- Large mixing bowl
- Wok or frying pan
- Slotted spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the minced fish, shredded carrots, cabbage, bean sprouts, scallions, cilantro, grated ginger, soy sauce, fish sauce, cornstarch, and vegetable oil. Mix well until everything is evenly distributed.
2. Take a spring roll wrapper and place it on a clean surface with one corner facing you. Spoon about 2 tablespoons of the fish and vegetable mixture onto the center of the wrapper.
3. Fold the corner closest to you over the filling, tucking it under slightly. Then, fold the left and right corners towards the center.
4. Roll the wrapper away from you, making sure the filling is tightly packed. Use water to seal the edges of the wrapper.
5. Repeat the process with the remaining wrappers and filling.
6. Heat the wok or frying pan over medium-high heat. Add enough oil to coat the bottom of the pan.
7. Once the oil is hot, add the spring rolls in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown.
8. Use a slotted spoon to remove the spring rolls from the pan and place them on a baking sheet lined with parchment paper.
9. Repeat the frying process with the remaining spring rolls.
10. Serve the spring rolls hot with your favorite dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes 12 spring rolls
Nutritional information:
- Calories: 150 per spring roll
- Fat: 5g
- Carbohydrates: 20g
- Protein: 8g
Substitutions for ingredients:
- Any white fish fillet can be used for this recipe.
- Shredded zucchini or bell peppers can be used instead of cabbage.
- Chopped mushrooms or bamboo shoots can be added to the filling.
Variations:
- Add cooked vermicelli noodles to the filling for extra texture.
- Use shrimp or crab meat instead of fish.
- Make vegetarian spring rolls by omitting the fish and using tofu or tempeh instead.
Tips and tricks:
- Make sure the filling is tightly packed to prevent the spring rolls from falling apart.
- Keep the spring roll wrappers covered with a damp towel to prevent them from drying out.
- Use a thermometer to check the oil temperature for frying.
Storage instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the spring rolls on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with a variety of dipping sauces.
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables
- Vegetable fried rice
- Miso soup
Troubleshooting advice:
- If the spring rolls are falling apart while frying, make sure the edges are sealed properly with water.
- If the spring rolls are too oily, drain them on a paper towel after frying.
Food safety advice:
- Make sure the fish is cooked through before using it in the filling.
- Use a clean surface and utensils when handling raw fish and vegetables.
Food history:
- Spring rolls originated in China and are a popular snack or appetizer in many Asian countries.
Flavor profiles:
- The filling is savory and slightly sweet with a hint of ginger and cilantro. The crispy wrapper adds a satisfying crunch.
Serving suggestions:
- Serve the spring rolls as an appetizer or snack at a party or gathering.
- Pack them for a picnic or lunchbox.
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Region: Thai