Ingredients with Measurements:
- 12 spring roll wrappers
- 1 cup cooked Mi Gomak noodles
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/4 cup chopped peanuts
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Cutting board
- Knife
- Small bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the cooked Mi Gomak noodles, shredded carrots, shredded cabbage, sliced scallions, chopped cilantro, chopped mint leaves, chopped basil leaves, and chopped peanuts.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, salt, and pepper.
4. Pour the dressing over the noodle mixture and toss to combine.
5. Lay a spring roll wrapper on a cutting board and spoon about 1/4 cup of the noodle mixture onto the bottom third of the wrapper.
6. Roll the wrapper tightly around the filling, tucking in the sides as you go.
7. Place the spring roll seam-side down on a baking sheet lined with parchment paper.
8. Repeat with the remaining spring roll wrappers and noodle mixture.
9. Brush the spring rolls with a little oil and bake for 15-20 minutes, or until golden brown and crispy.
10. Serve the spring rolls hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 90
Fat: 3g
Carbohydrates: 14g
Protein: 3g
Sodium: 210mg
Sugar: 3g
Substitutions for ingredients:
- Mi Gomak noodles can be substituted with rice noodles or vermicelli noodles.
- Shredded carrots can be substituted with shredded zucchini or jicama.
- Shredded cabbage can be substituted with shredded lettuce or kale.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or avocado oil.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add cooked shrimp or chicken to the noodle mixture for extra protein.
- Use different herbs such as Thai basil or lemongrass for a different flavor.
- Add sliced avocado or cucumber to the spring rolls for extra freshness.
- Make a spicy dipping sauce by mixing together Sriracha, lime juice, and honey.
Tips and tricks:
- Make sure the filling is not too wet, or the spring rolls will become soggy.
- If the spring roll wrappers are dry, dip them in warm water for a few seconds to soften them.
- Don't overfill the spring rolls, or they will be difficult to roll and may burst open.
- Brushing the spring rolls with a little oil before baking will help them become crispy.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the spring rolls, preheat the oven to 375°F and bake for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped peanuts, cilantro, and lime wedges.
Garnishes:
Chopped peanuts, cilantro, and lime wedges.
Pairings:
Serve the spring rolls with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice, Asian slaw, or cucumber salad.
Troubleshooting advice:
- If the spring rolls are too dry, add a little more dressing to the noodle mixture.
- If the spring rolls are too wet, drain the noodle mixture before filling the wrappers.
- If the spring rolls are not crispy enough, bake them for a few more minutes or broil them for a minute or two.
Food safety advice:
Make sure all ingredients are fresh and properly cooked before assembling the spring rolls. Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Spring rolls originated in China and were traditionally eaten during the Spring Festival. They later spread to other Asian countries such as Vietnam and Thailand, where they are now a popular street food.
Flavor profiles:
The Mi Gomak Spring Rolls are savory, sweet, and slightly spicy with a refreshing crunch from the vegetables and herbs.
Serving suggestions:
Serve the Mi Gomak Spring Rolls as an appetizer or a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai