Ingredients with Measurements:
- 12 spring roll wrappers
- 1 cup cooked and shredded chicken
- 1 cup cooked and peeled shrimp
- 1 cup cooked vermicelli noodles
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 1/4 cup padaek sauce
- 1/4 cup hoisin sauce
- 1/4 cup water
- 1 tablespoon vegetable oil
Special equipment needed:
- Large bowl
- Small bowl
- Baking sheet
- Pastry brush
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a large bowl, combine cooked chicken, shrimp, vermicelli noodles, lettuce, carrots, mint, cilantro, and scallions.
2. In a small bowl, mix together the padaek sauce, hoisin sauce, and water.
3. Pour the sauce mixture over the filling and toss to coat evenly.
4. Preheat the oven to 375°F.
5. Place a spring roll wrapper on a cutting board and spoon 2 tablespoons of the filling onto the center of the wrapper.
6. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly.
7. Brush the top of the spring roll with vegetable oil and place it on a baking sheet.
8. Repeat with the remaining wrappers and filling.
9. Bake the spring rolls for 20-25 minutes, or until golden brown and crispy.
10. Serve hot with additional padaek sauce for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories per serving: 120
Fat: 2g
Carbohydrates: 18g
Protein: 8g
Substitutions for ingredients:
- Cooked tofu can be substituted for the chicken and shrimp for a vegetarian option.
- Any type of lettuce or leafy greens can be used in place of shredded lettuce.
- Bean sprouts or cucumber can be used in place of shredded carrots.
Variations:
- Add sliced avocado or mango to the filling for a tropical twist.
- Use rice paper wrappers instead of spring roll wrappers for a lighter option.
- Substitute the padaek sauce with a different dipping sauce, such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure to tightly roll the spring rolls to prevent them from falling apart during baking.
- Brushing the top of the spring rolls with oil will help them crisp up in the oven.
- Serve the spring rolls immediately after baking for the best texture.
Storage instructions:
Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the spring rolls, place them on a baking sheet and bake in a 375°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with fresh herbs and sliced lime wedges.
Garnishes:
Fresh mint, cilantro, and scallions
Pairings:
Serve the spring rolls with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
- Steamed rice
- Vegetable stir-fry
- Edamame
- Miso soup
Troubleshooting advice:
- If the spring rolls are too dry, add more sauce to the filling.
- If the spring rolls are falling apart during baking, make sure to tightly roll them and brush with enough oil.
Food safety advice:
- Make sure to cook the chicken and shrimp to a safe internal temperature of 165°F.
- Store leftover spring rolls in the refrigerator and discard after 2 days.
Food history:
Padaek sauce is a traditional Lao condiment made from fermented fish and salt. It is commonly used in Lao cuisine to add flavor and umami to dishes.
Flavor profiles:
The spring rolls are savory and slightly sweet, with a hint of umami from the padaek sauce.
Serving suggestions:
Serve the spring rolls as an appetizer or light meal.
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Region: Laotian