Ingredients with Measurements:
- 12 spring roll wrappers
- 1 cup cooked tapay (fermented rice)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 egg, beaten
Special equipment needed:
- A large bowl
- A baking sheet
- A pastry brush
Step-by-step instructions:
1. In a large bowl, mix together the cooked tapay, shredded carrots, shredded cabbage, chopped onions, chopped cilantro, soy sauce, oyster sauce, sesame oil, black pepper, and salt.
2. Lay a spring roll wrapper on a clean surface and brush the edges with beaten egg.
3. Place 2 tablespoons of the tapay mixture in the center of the wrapper.
4. Fold the bottom edge of the wrapper over the filling, then fold the sides in towards the center.
5. Roll the wrapper tightly upwards, sealing the edges with the beaten egg.
6. Repeat with the remaining wrappers and filling.
7. Preheat the oven to 375°F (190°C).
8. Place the spring rolls on a baking sheet and brush them with the remaining beaten egg.
9. Bake for 20-25 minutes, or until golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 80
Fat: 2g
Carbohydrates: 14g
Protein: 2g
Sodium: 200mg
Fiber: 1g
Substitutions for ingredients:
- Instead of tapay, you can use cooked rice or quinoa.
- Instead of shredded carrots and cabbage, you can use other vegetables like bell peppers, mushrooms, or bean sprouts.
- Instead of soy sauce and oyster sauce, you can use tamari or coconut aminos.
Variations:
- Add cooked shrimp, chicken, or tofu to the filling.
- Add chopped peanuts or cashews for extra crunch.
- Serve with a dipping sauce like sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure to brush the edges of the spring roll wrappers with beaten egg to seal them properly.
- Don't overfill the spring rolls, or they will be difficult to roll and may burst open during baking.
- If the spring rolls are not crispy enough, you can broil them for a few minutes after baking.
Storage instructions:
Store the leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the spring rolls in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped cilantro and sliced green onions.
Garnishes:
Chopped cilantro, sliced green onions, chopped peanuts or cashews.
Pairings:
Serve with a side of steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables, vegetable fried rice, or a simple green salad.
Troubleshooting advice:
- If the spring rolls are too dry, you can add a little more sesame oil or soy sauce to the filling.
- If the spring rolls are too wet, you can blot them with a paper towel before baking.
- If the spring rolls burst open during baking, you can use toothpicks to hold them together.
Food safety advice:
Make sure to cook the tapay or rice thoroughly before using it in the filling. Store the leftover spring rolls in the refrigerator and reheat them thoroughly before eating.
Food history:
Spring rolls originated in China and were traditionally eaten during the spring festival. They are now popular throughout Asia and around the world.
Flavor profiles:
Savory, slightly sweet, and crunchy.
Serving suggestions:
Serve the spring rolls as an appetizer or snack.
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Region: Thai