Ingredients with Measurements:
- 10 spring roll wrappers
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Special equipment needed:
- Large bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, combine shredded carrots, cabbage, bean sprouts, scallions, and cilantro.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, salt, and black pepper.
3. Pour the dressing over the vegetables and toss to combine.
4. Fill a shallow dish with warm water.
5. Place a spring roll wrapper in the water and let it soak for 10-15 seconds until it becomes pliable.
6. Place the wrapper on a cutting board and add 2-3 tablespoons of the vegetable filling in the center.
7. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly.
8. Repeat with the remaining wrappers and filling.
9. Preheat the oven to 375°F.
10. Line a baking sheet with parchment paper.
11. Place the spring rolls on the baking sheet and brush them with water.
12. Bake for 15-20 minutes until golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
10 spring rolls
Nutritional information:
Calories: 70
Fat: 1g
Carbohydrates: 14g
Protein: 2g
Sodium: 200mg
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Shredded carrots can be substituted with julienned bell peppers or cucumbers.
- Shredded cabbage can be substituted with shredded lettuce or kale.
- Bean sprouts can be substituted with thinly sliced mushrooms or zucchini.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with olive oil or avocado oil.
- Scallions can be substituted with chives or red onions.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked shrimp, chicken, or tofu to the filling.
- Serve with a dipping sauce made of soy sauce, rice vinegar, honey, and chili flakes.
- Add sliced avocado or mango to the filling for a tropical twist.
- Use rice paper wrappers instead of spring roll wrappers for a gluten-free option.
Tips and tricks:
- Make sure the filling is not too wet, or it will make the spring rolls soggy.
- Don't overfill the spring rolls, or they will be difficult to roll.
- Brushing the spring rolls with water before baking will help them become 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:
Reheat the spring rolls in a 350°F oven for 5-10 minutes until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped cilantro and sliced scallions.
Garnishes:
Chopped cilantro and sliced scallions.
Pairings:
Serve the spring rolls with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
Steamed rice or vegetable stir-fry.
Troubleshooting advice:
- If the spring rolls are too dry, add more dressing to the filling.
- If the spring rolls are too wet, drain the vegetables before filling the wrappers.
- If the spring rolls are not crispy enough, bake them for a few more minutes.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the recipe.
Food history:
Spring rolls originated in China and were traditionally eaten during the spring festival to celebrate the beginning of a new season.
Flavor profiles:
The spring rolls are savory, crunchy, and slightly sweet, with a hint of ginger and garlic.
Serving suggestions:
Serve the spring rolls as an appetizer or a light meal.
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