Ingredients with Measurements:
- 1 cup of Kwai Muk (sliced)
- 1 cup of bean sprouts
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1 cup of sliced mushrooms
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 package of spring roll wrappers (12-15 pieces)
- 1 egg (beaten)
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine sliced Kwai Muk, bean sprouts, shredded carrots, shredded cabbage, and sliced mushrooms.
2. In a separate mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch.
3. Heat the skillet or wok over medium-high heat. Add the vegetable mixture and stir-fry for 3-4 minutes until the vegetables are slightly softened.
4. Pour the soy sauce mixture over the vegetables and stir-fry for another 2-3 minutes until the sauce has thickened and coated the vegetables.
5. Remove the skillet from heat and let the vegetable mixture cool down.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Take a spring roll wrapper and place it on a flat surface. Spoon 2-3 tablespoons of the vegetable mixture onto the center of the wrapper.
8. Fold the bottom of the wrapper over the filling, then fold the sides towards the center. Roll the wrapper tightly until it forms a cylinder shape.
9. Brush the edges of the wrapper with the beaten egg to seal the spring roll.
10. Place the spring rolls on the prepared baking sheet and brush the tops with the remaining beaten egg.
11. Bake the spring rolls for 15-20 minutes until they are golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
Makes 12-15 spring rolls
Nutritional information:
Calories per serving: 120
Fat: 2g
Carbohydrates: 22g
Protein: 4g
Fiber: 2g
Sugar: 2g
Sodium: 450mg
Substitutions for ingredients:
- Kwai Muk can be substituted with any other crunchy vegetable such as bell peppers or jicama.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Spring roll wrappers can be substituted with egg roll wrappers or rice paper wrappers.
Variations:
- Add cooked shrimp or chicken to the vegetable mixture for a protein boost.
- Add chopped herbs such as cilantro or mint for extra flavor.
- Serve with a dipping sauce such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure the vegetable mixture is completely cooled down before filling the spring roll wrappers to prevent them from becoming soggy.
- Brushing the edges of the spring roll wrappers with beaten egg helps to seal them and prevent the filling from falling out.
- To make the spring rolls extra crispy, brush them with a little bit of oil before baking.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the spring rolls in the oven at 375°F for 5-10 minutes until they are heated through and crispy.
Presentation ideas:
Serve the spring rolls on a platter with a dipping sauce in the center.
Garnishes:
Garnish the spring rolls with chopped scallions or sesame seeds.
Pairings:
Serve the spring rolls as an appetizer or snack with a refreshing drink such as iced tea or lemonade.
Suggested side dishes:
Serve the spring rolls with a side of steamed rice or a salad.
Troubleshooting advice:
- If the spring rolls are not crispy enough, brush them with a little bit of oil before baking.
- If the spring rolls are too dry, add a little bit of water to the soy sauce mixture to create more sauce.
Food safety advice:
Make sure to cook the spring rolls until they are golden brown and crispy to ensure that they are fully cooked.
Food history:
Spring rolls originated in China and are traditionally eaten during the Spring Festival.
Flavor profiles:
The Kwai Muk Spring Rolls have a savory and slightly sweet flavor from the soy sauce and rice vinegar, with a crunchy texture from the vegetables.
Serving suggestions:
Serve the Kwai Muk Spring Rolls as an appetizer or snack, or as part of a larger meal.
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Region: Thai