Ingredients with Measurements:
- 12 spring roll wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh basil
- 1/4 cup chopped peanuts
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1 lime, juiced
Special equipment needed:
- Large bowl
- Small bowl
- Cutting board
- Knife
- Baking sheet
- Parchment paper
- Small saucepan
Step-by-step instructions:
1. In a large bowl, combine the vermicelli noodles, shredded carrots, shredded cabbage, bean sprouts, cilantro, mint, basil, and chopped peanuts.
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and lime juice.
3. Pour the dressing over the vegetable mixture and toss to combine.
4. Preheat the oven to 375°F.
5. Line a baking sheet with parchment paper.
6. Fill a shallow dish with warm water.
7. Dip a spring roll wrapper into the water for a few seconds until it softens.
8. Lay the wrapper flat on a cutting board.
9. Spoon about 1/4 cup of the vegetable mixture onto the center of the wrapper.
10. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly.
11. Place the spring roll on the prepared baking sheet.
12. Repeat with the remaining wrappers and filling.
13. Brush the spring rolls with a little bit of oil.
14. Bake for 20-25 minutes, or until golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 99
Fat: 2.5g
Carbohydrates: 18g
Protein: 3g
Fiber: 2g
Sugar: 6g
Sodium: 257mg
Substitutions for ingredients:
- Instead of vermicelli noodles, you can use rice noodles or glass noodles.
- Instead of shredded carrots, you can use julienned bell peppers or cucumbers.
- Instead of shredded cabbage, you can use shredded lettuce or kale.
- Instead of bean sprouts, you can use sliced mushrooms or snow peas.
- Instead of peanuts, you can use cashews or almonds.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of cilantro, mint, and basil, you can use any combination of fresh herbs you like.
Variations:
- Add cooked shrimp or chicken to the filling for extra protein.
- Serve with a dipping sauce made from peanut butter, soy sauce, honey, and lime juice.
- Make mini spring rolls by using smaller wrappers and less filling.
- Fry the spring rolls instead of baking them for a crispier texture.
Tips and tricks:
- Make sure to use warm water to soften the spring roll wrappers.
- Don't overfill the wrappers or they will be difficult to roll.
- Brushing the spring rolls with oil before baking will help them get crispy.
- Serve the spring rolls immediately for the best texture.
Storage instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the spring rolls, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the spring rolls on a platter and garnish with fresh herbs and chopped peanuts.
- Serve the spring rolls with a side of sliced cucumbers and carrots.
Garnishes:
- Fresh herbs (cilantro, mint, basil)
- Chopped peanuts
- Lime wedges
Pairings:
- Thai iced tea
- Coconut rice
- Tom yum soup
Suggested side dishes:
- Cucumber salad
- Papaya salad
- Stir-fried vegetables
Troubleshooting advice:
- If the spring roll wrappers are too dry, they will be difficult to roll. Make sure to use warm water to soften them.
- If the spring rolls are not crispy enough, try brushing them with more oil before baking or frying them instead.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Store leftover spring rolls in the refrigerator and consume within 3 days.
Food history:
- Spring rolls originated in China and were traditionally eaten during the spring festival.
- They are now popular throughout Asia and can be filled with a variety of ingredients.
Flavor profiles:
- Fresh, crunchy, savory, and slightly sweet.
Serving suggestions:
- Serve the spring rolls as an appetizer or light meal.
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Region: Thai