Ingredients with Measurements:
- 8 rice paper wrappers
- 1/4 cup soy bean paste
- 1/2 cup shredded carrots
- 1/2 cup shredded cucumber
- 1/2 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped roasted peanuts
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes
- Water for soaking rice paper wrappers
Special equipment needed:
- Large bowl for soaking rice paper wrappers
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes to make the dipping sauce. Set aside.
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water and let it soak for about 10 seconds until it becomes soft and pliable.
3. Place the soaked rice paper wrapper on a cutting board. Spread about 1 tablespoon of soy bean paste on the bottom third of the wrapper.
4. Layer shredded carrots, cucumber, and red cabbage on top of the soy bean paste.
5. Add a sprinkle of cilantro, mint, and basil on top of the vegetables.
6. Sprinkle chopped roasted peanuts on top of the herbs.
7. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top.
8. Repeat with the remaining rice paper wrappers and filling.
9. Serve the spring rolls with the dipping sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- Makes 8 spring rolls
Nutritional information:
- Calories: 90
- Fat: 3g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
Substitutions for ingredients:
- Soy bean paste can be substituted with miso paste.
- Shredded carrots, cucumber, and red cabbage can be substituted with any other vegetables of your choice.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add cooked shrimp or chicken for extra protein.
- Use different herbs like Thai basil or parsley for a different flavor.
- Add sliced avocado for creaminess.
Tips and tricks:
- Don't over-soak the rice paper wrappers or they will become too soft and difficult to handle.
- Use a sharp knife to cut the spring rolls in half for easier serving.
- If you have leftover filling, it can be used in salads or as a sandwich filling.
Storage instructions:
- Spring rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Spring rolls are best served cold and do not need to be reheated.
Presentation ideas:
- Arrange the spring rolls on a platter with the dipping sauce in a small bowl in the center.
- Garnish with extra chopped herbs and peanuts.
Garnishes:
- Chopped herbs like cilantro, mint, and basil
- Chopped roasted peanuts
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal.
Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the rice paper wrappers are too dry, they will crack and tear. Make sure to soak them in warm water until they are soft and pliable.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- 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 later adapted by other Asian countries like Vietnam and Thailand.
Flavor profiles:
- The soy bean paste adds a savory umami flavor to the spring rolls, while the vegetables and herbs add freshness and crunch.
Serving suggestions:
- Serve as an appetizer or a light lunch.
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Region: Chinese