Ingredients with Measurements:
- 12 spring roll wrappers
- 300g prawns, peeled and deveined
- 1 carrot, julienned
- 1/2 cup bean sprouts
- 1/2 cup chopped cabbage
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Wok or frying pan
- Mixing bowl
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine prawns, carrot, bean sprouts, cabbage, garlic, soy sauce, oyster sauce, sesame oil, and black pepper. Mix well.
2. Lay a spring roll wrapper on a flat surface. Spoon 1-2 tablespoons of the prawn mixture onto the wrapper, leaving a 1-inch border on each side.
3. Fold the bottom of the wrapper over the filling, then fold the sides in towards the center. Roll the wrapper up tightly, sealing the edges with beaten egg.
4. Repeat with the remaining wrappers and filling.
5. Heat oil in a wok or frying pan over medium-high heat. Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side.
6. Drain on paper towels and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes 12 spring rolls
- Serves 4-6 people as an appetizer
Nutritional information:
- Calories: 160 per spring roll
- Fat: 6g
- Carbohydrates: 19g
- Protein: 8g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu
- Carrot can be substituted with jicama or cucumber
- Bean sprouts can be substituted with shredded lettuce or spinach
- Cabbage can be substituted with bok choy or kale
Variations:
- Add chopped water chestnuts or bamboo shoots for extra crunch
- Serve with sweet chili sauce or peanut sauce for dipping
Tips and tricks:
- Make sure to seal the edges of the spring rolls tightly with beaten egg to prevent the filling from leaking out during frying
- Do not overfill the spring rolls, as this can also cause them to burst open
- Use a pastry brush to brush the beaten egg onto the edges of the wrapper for even coverage
Storage instructions:
- Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake the spring rolls for 10-15 minutes, or until heated through and crispy
Presentation ideas:
- Serve the spring rolls on a platter with a garnish of fresh herbs, such as cilantro or Thai basil
Garnishes:
- Fresh herbs, such as cilantro or Thai basil
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal
Suggested side dishes:
- Stir-fried vegetables, such as bok choy or broccoli
- Tom yum soup
Troubleshooting advice:
- If the spring rolls burst open during frying, try sealing the edges more tightly with beaten egg
Food safety advice:
- Make sure to cook the prawns and other ingredients to a safe internal temperature of 145°F
Food history:
- Sumpia udang is a traditional Indonesian dish that is believed to have originated in the city of Semarang in Central Java
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve as an appetizer or as part of a larger Indonesian meal
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Region: Indonesian