Ingredients with Measurements:
- 12 spring roll wrappers
- 1 cup cooked rice noodles
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup sliced scallions
- 1/2 cup chopped cilantro
- 1/2 cup sweet bean sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- Large bowl
- Small bowl
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine cooked rice noodles, shredded carrots, shredded cabbage, sliced scallions, and chopped cilantro.
3. In a small bowl, whisk together sweet bean sauce, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes.
4. Pour the sauce over the vegetable mixture and toss to coat.
5. Place a spring roll wrapper on a clean work surface with one corner facing you.
6. Spoon 2-3 tablespoons of the vegetable mixture onto the wrapper, leaving a 1-inch border on each side.
7. Fold the bottom corner of the wrapper over the filling, then fold in the sides.
8. Roll the wrapper tightly away from you, pressing the edges to seal.
9. Place the spring roll on the prepared baking sheet and repeat with the remaining wrappers and filling.
10. Brush the spring rolls with a little bit of oil and bake for 20-25 minutes, or until golden brown and crispy.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12 spring rolls, serving size is 2 spring rolls per person.
Nutritional information:
- Calories: 175
- Total fat: 3g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 650mg
- Total carbohydrates: 33g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 4g
Substitutions for ingredients:
- Sweet bean sauce can be substituted with hoisin sauce or black bean sauce.
- Rice noodles can be substituted with vermicelli noodles or soba noodles.
- Shredded carrots can be substituted with julienned bell peppers or cucumbers.
- Shredded cabbage can be substituted with shredded lettuce or kale.
- Scallions can be substituted with chives or red onions.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked shrimp or chicken to the vegetable mixture for added protein.
- Use spring roll wrappers made from rice paper for a gluten-free option.
- Serve with a dipping sauce made from soy sauce, rice vinegar, honey, and chili flakes.
Tips and tricks:
- Make sure to seal the edges of the spring rolls tightly to prevent the filling from falling out.
- Brushing the spring rolls with oil before baking will help them crisp up in the oven.
- If the spring roll wrappers are too dry, soak them in warm water for a few seconds before filling.
Storage instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the spring rolls on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with a bowl of dipping sauce in the center.
- Garnish with extra cilantro or sliced scallions.
Pairings:
- Serve with a side of steamed rice or stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the spring rolls are too dry, brush them with a little bit of oil before baking.
- If the spring rolls are too soggy, bake them for a few extra minutes to crisp them up.
Food safety advice:
- Make sure to cook the spring rolls to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Spring rolls originated in China and were traditionally eaten during the Spring Festival.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or as a light meal.
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