Ingredients with Measurements:
- 10 spring roll wrappers
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/2 cup plum sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Large bowl
- Small bowl
- Whisk
- Cutting board
- Knife
- Baking sheet
- Parchment paper
- Brush
Step-by-step instructions:
1. In a large bowl, combine shredded carrots, cabbage, bean sprouts, scallions, cilantro, mint, and basil leaves.
2. In a small bowl, whisk together plum sauce, soy sauce, rice vinegar, honey, grated ginger, sesame oil, cornstarch, and water.
3. Pour the plum sauce mixture over the vegetable mixture and toss to coat evenly.
4. Preheat the oven to 375°F.
5. Line a baking sheet with parchment paper.
6. Take one spring roll wrapper and place it on a cutting board.
7. Spoon 2-3 tablespoons of the vegetable mixture onto the center of the wrapper.
8. Fold the bottom of the wrapper over the filling, tucking it in tightly.
9. Fold the sides of the wrapper in towards the center.
10. Roll the wrapper tightly towards the top, sealing the edge with a brush of water.
11. Place the spring roll on the prepared baking sheet.
12. Repeat with the remaining spring roll wrappers and filling.
13. Brush the spring rolls with a little bit of oil.
14. Bake for 20-25 minutes, or until golden brown.
15. Serve hot with extra plum sauce for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 10 spring rolls
Nutritional information:
Calories: 120
Fat: 2g
Carbohydrates: 23g
Protein: 3g
Sodium: 400mg
Sugar: 9g
Fiber: 2g
Substitutions for ingredients:
- Instead of plum sauce, you can use hoisin sauce or sweet chili sauce.
- Instead of shredded carrots, you can use julienned bell peppers or zucchini.
- Instead of bean sprouts, you can use sliced mushrooms or bamboo shoots.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or vegetable oil.
Variations:
- Add cooked shrimp or chicken to the vegetable mixture for added protein.
- Use rice paper wrappers instead of spring roll wrappers for a lighter option.
- Add chopped peanuts or cashews to the vegetable mixture for added crunch.
Tips and tricks:
- Make sure to tuck in the sides of the wrapper tightly to prevent the filling from falling out.
- Brushing the spring rolls with oil before baking will help them get crispy.
- Serve the spring rolls immediately after baking for the best texture.
Storage instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the spring rolls on a baking sheet and bake in a preheated oven at 375°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with extra plum sauce for dipping.
- Garnish with chopped scallions or cilantro leaves.
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal.
- Pair with a crisp white wine or light beer.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the spring rolls are not crispy enough, try baking them for a few more minutes or increasing the oven temperature slightly.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover spring rolls in the refrigerator and consume within 3 days.
Food history:
- Spring rolls originated in China and were traditionally eaten during the spring festival to celebrate the arrival of spring.
Flavor profiles:
- Sweet and tangy plum sauce pairs well with the fresh and crunchy vegetables.
Serving suggestions:
- Serve as an appetizer or light meal.
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Region: Thai