Ingredients with Measurements:
- 1 package of spring roll wrappers
- 1 cup of cooked mianchi (Chinese vermicelli)
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1 cup of bean sprouts
- 1/2 cup of chopped green onions
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Oil for frying
Special Equipment Needed:
- Deep fryer or large pot for frying
- Pastry brush
Step-by-Step Instructions:
1. Soak the mianchi in hot water for 10 minutes until soft. Drain and set aside.
2. In a large bowl, mix together the shredded carrots, cabbage, bean sprouts, and green onions.
3. Add the mianchi to the vegetable mixture and toss to combine.
4. In a small bowl, whisk together the soy sauce and sesame oil. Pour over the vegetable mixture and toss to coat.
5. In a separate small bowl, mix together the cornstarch and water to create a slurry.
6. Lay out a spring roll wrapper on a clean surface. Place a small amount of the vegetable mixture in the center of the wrapper.
7. Brush the edges of the wrapper with the cornstarch slurry.
8. Fold the sides of the wrapper over the filling and roll tightly to form a spring roll.
9. Repeat with the remaining wrappers and filling.
10. Heat oil in a deep fryer or large pot to 350°F.
11. Fry the spring rolls in batches until golden brown, about 3-4 minutes per batch.
12. Remove the spring rolls from the oil and drain on a paper towel-lined plate.
13. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe makes approximately 12 spring rolls.
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 17g
Protein: 3g
Sodium: 400mg
Sugar: 2g
Substitutions for ingredients:
- Instead of mianchi, you can use rice vermicelli or glass noodles.
- Any combination of vegetables can be used in the filling, such as bell peppers, mushrooms, or snow peas.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sesame oil, you can use vegetable oil or olive oil.
Variations:
- Add cooked shrimp or chicken to the filling for added protein.
- Add chopped cilantro or mint to the filling for added flavor.
- Make a vegetarian version by omitting the meat and adding more vegetables.
Tips and Tricks:
- Make sure the filling is not too wet, or it will make the spring rolls soggy.
- Use a pastry brush to apply the cornstarch slurry to the edges of the wrapper for a secure seal.
- Fry the spring rolls in batches to avoid overcrowding the fryer or pot.
- Serve the spring rolls immediately after frying for the best texture.
Storage Instructions:
Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, preheat the oven to 350°F. Place the spring rolls on a baking sheet and bake for 10-15 minutes until heated through.
Presentation Ideas:
Arrange the spring rolls on a platter and garnish with chopped green onions or cilantro.
Garnishes:
Chopped green onions, cilantro, or sesame seeds.
Pairings:
Serve the spring rolls with a dipping sauce such as sweet chili sauce, hoisin sauce, or peanut sauce.
Suggested Side Dishes:
- Fried rice
- Stir-fried vegetables
- Egg rolls
- Wonton soup
Troubleshooting Advice:
- If the spring rolls are too greasy, the oil temperature may be too low. Increase the temperature and try again.
- If the spring rolls are not crispy, the oil temperature may be too high. Lower the temperature and try again.
- If the spring rolls are falling apart, make sure the edges of the wrapper are sealed tightly with the cornstarch slurry.
Food Safety Advice:
- Make sure the filling is cooked to a safe temperature before rolling the spring rolls.
- Use a thermometer to check the oil temperature and avoid overheating.
- Store leftover spring rolls 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 are now popular throughout Asia and around the world.
Flavor Profiles:
The filling for these spring rolls is savory and slightly sweet, with a crunchy texture from the vegetables and a chewy texture from the mianchi.
Serving Suggestions:
Serve these spring rolls as an appetizer or snack, or as part of a larger meal with other Chinese dishes.
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Region: Chinese