Ingredients with Measurements:
- 10 spring roll wrappers
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped red bell pepper
- 1 egg, beaten
- 1 tablespoon water
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine the shredded mozzarella cheese, cream cheese, green onions, cilantro, and red bell pepper.
2. Lay a spring roll wrapper on a flat surface and place a tablespoon of the cheese mixture on the bottom corner of the wrapper.
3. Fold the bottom corner of the wrapper over the cheese mixture, then fold in the sides of the wrapper.
4. Roll the wrapper tightly until it reaches the top corner, then brush the top corner with the beaten egg mixture to seal the spring roll.
5. Repeat with the remaining spring roll wrappers and cheese mixture.
6. Heat oil in a deep fryer or large pot to 350°F.
7. Fry the spring rolls in batches until they are golden brown, about 3-4 minutes.
8. Remove the spring rolls from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- This recipe makes 10 spring rolls, serving size may vary.
Nutritional information:
- Calories: 170
- Fat: 11g
- Carbohydrates: 12g
- Protein: 6g
- Sodium: 220mg
Substitutions for ingredients:
- Shredded mozzarella cheese can be substituted with any other type of shredded cheese.
- Cream cheese can be substituted with ricotta cheese or cottage cheese.
- Green onions can be substituted with regular onions or shallots.
- Cilantro can be substituted with parsley or basil.
- Red bell pepper can be substituted with any other type of bell pepper or chili pepper.
Variations:
- Add cooked ground beef or chicken to the cheese mixture for a meaty version of the spring rolls.
- Add chopped mushrooms or spinach to the cheese mixture for a vegetarian version of the spring rolls.
- Serve the spring rolls with a dipping sauce made of soy sauce, vinegar, and chili flakes.
Tips and tricks:
- Make sure to seal the spring rolls tightly to prevent the cheese from leaking out during frying.
- Use a pastry brush to apply the egg mixture evenly on the top corner of the spring roll wrapper.
- Do not overcrowd the fryer or pot with too many spring rolls at once, as this will lower the oil temperature and result in greasy spring rolls.
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 preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with a dipping sauce in the center.
- Garnish the spring rolls with chopped cilantro or green onions.
Pairings:
- Serve the spring rolls as an appetizer or snack with a cold beer or a glass of white wine.
Suggested side dishes:
- Serve the spring rolls with a side of steamed rice or a salad.
Troubleshooting advice:
- If the spring rolls are not crispy enough, increase the oil temperature and fry them for a few more minutes.
- If the cheese leaks out during frying, make sure to seal the spring rolls tightly and use a slotted spoon to remove them from the oil.
Food safety advice:
- Make sure to handle the raw egg mixture carefully to avoid cross-contamination.
- Use a food thermometer to check the oil temperature and make sure it reaches 350°F before frying.
Food history:
- Spring rolls originated in China and were introduced to Southeast Asia by Chinese immigrants.
Flavor profiles:
- Sumpia Keju has a crispy exterior and a creamy, cheesy filling with hints of cilantro and red bell pepper.
Serving suggestions:
- Serve the spring rolls as an appetizer or snack at a party or gathering.
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Region: Indonesian