Ingredients with Measurements:
- 12 spring roll wrappers
- 1 cup Meigan Cai (preserved mustard greens), chopped
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil for frying
Special equipment needed:
- Large bowl
- Wok or large skillet
- Slotted spoon
- Baking sheet
Step-by-step instructions:
1. In a large bowl, mix together the Meigan Cai, shredded carrots, cabbage, bean sprouts, scallions, and cilantro.
2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, salt, and black pepper.
3. Pour the dressing over the vegetable mixture and toss to combine.
4. Lay a spring roll wrapper on a clean work surface with one corner facing you.
5. Spoon about 2 tablespoons of the vegetable mixture onto the bottom third of the wrapper.
6. Fold the bottom corner over the filling, then fold in the sides and roll up tightly.
7. Repeat with the remaining wrappers and filling.
8. Heat the vegetable oil in a wok or large skillet over medium-high heat.
9. Add the spring rolls and fry until golden brown and crispy, about 2-3 minutes per side.
10. Use a slotted spoon to transfer the spring rolls to a baking sheet lined with paper towels to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Fiber: 1g
Sugar: 2g
Sodium: 250mg
Substitutions for ingredients:
- Meigan Cai can be substituted with pickled mustard greens or sauerkraut.
- Shredded carrots can be substituted with julienned bell peppers or zucchini.
- Shredded cabbage can be substituted with Napa cabbage or bok choy.
- Bean sprouts can be substituted with shredded lettuce or spinach.
Variations:
- Add cooked shrimp, chicken, or tofu to the vegetable mixture for added protein.
- Serve with a dipping sauce made with soy sauce, rice vinegar, honey, and chili flakes.
- Add chopped peanuts or sesame seeds to the vegetable mixture for added crunch.
Tips and tricks:
- Make sure to drain excess liquid from the vegetable mixture before filling the spring rolls to prevent them from becoming soggy.
- Keep the spring roll wrappers covered with a damp towel to prevent them from drying out.
- Fry the spring rolls in batches to prevent overcrowding in the wok or skillet.
- Serve the spring rolls immediately for the best texture and flavor.
Storage instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the spring rolls 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 cilantro leaves and sliced scallions.
- Serve with a side of sweet chili sauce or peanut sauce for dipping.
Garnishes:
- Cilantro leaves
- Sliced scallions
- Chopped peanuts
- Sesame seeds
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal.
- Pair with a light and refreshing cucumber salad or coleslaw.
Suggested side dishes:
- Steamed rice
- Noodles
- Cucumber salad
- Coleslaw
Troubleshooting advice:
- If the spring rolls are too oily, drain excess oil on paper towels before serving.
- If the spring rolls are not crispy enough, increase the heat and fry for an additional minute on each side.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Use a food thermometer to ensure the internal temperature of the spring rolls reaches 165°F.
Food history:
- Meigan Cai is a traditional Chinese preserved vegetable made from mustard greens that are salted, fermented, and dried.
Flavor profiles:
- The Meigan Cai adds a tangy and salty flavor to the spring rolls, while the vegetables provide a fresh and crunchy texture.
Serving suggestions:
- Serve the spring rolls as an appetizer or snack, or as a light meal with a side of rice or noodles.
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Region: Chinese