Ingredients with Measurements:
- 1 cup of grated coconut
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1 teaspoon of chili powder
- 1 tablespoon of vegetable oil
- 12 spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Frying pan
- Pastry brush
Step-by-step instructions:
1. In a frying pan over medium heat, toast the grated coconut until golden brown.
2. Add the palm sugar, salt, coriander, cumin, turmeric, chili powder, and vegetable oil to the pan. Stir well to combine.
3. Cook the mixture for 5-7 minutes until the spices are fragrant and the coconut is fully coated.
4. Remove the pan from the heat and let the mixture cool.
5. Preheat the oven to 375°F.
6. Lay out a spring roll wrapper on a clean surface.
7. Brush the edges of the wrapper with the beaten egg.
8. Spoon 1-2 tablespoons of the coconut mixture onto the wrapper.
9. Roll the wrapper tightly around the filling, tucking in the sides as you go.
10. Repeat with the remaining wrappers and filling.
11. Place the spring rolls on a baking sheet lined with parchment paper.
12. Brush the tops of the spring rolls with the remaining beaten egg.
13. Bake for 15-20 minutes until the spring rolls are golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Substitutions for ingredients:
- Brown sugar can be used instead of palm sugar.
- Shredded chicken or tofu can be used instead of coconut for a vegetarian option.
Variations:
- Add chopped peanuts or cashews to the filling for extra crunch.
- Serve with a sweet chili dipping sauce.
Tips and tricks:
- Make sure to toast the coconut until it is golden brown for the best flavor.
- Use a pastry brush to apply the egg wash to the spring roll wrappers for even coverage.
- Don't overfill the spring rolls or they may burst open during baking.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the spring rolls in the oven at 375°F for 5-7 minutes until crispy.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the spring rolls burst open during baking, try using less filling in each one.
- If the spring rolls are not crispy enough, try baking them for a few extra minutes.
Food safety advice:
Make sure to cook the spring rolls until they are fully cooked and the internal temperature reaches 165°F to ensure they are safe to eat.
Food history:
Serundeng is a traditional Indonesian spice mixture made from toasted coconut and spices. It is often used as a topping for rice dishes or as a filling for spring rolls.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the spring rolls as an appetizer or snack.
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Region: Indonesian