Ingredients with Measurements:
- 10 pieces of tokneneng (hard-boiled quail eggs)
- 10 pieces of lumpia wrapper
- 1 cup of shredded cabbage
- 1 cup of julienned carrots
- 1/2 cup of chopped green onions
- 1/4 cup of chopped cilantro
- 1/4 cup of soy sauce
- 1/4 cup of vinegar
- 2 tablespoons of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 teaspoon of black pepper
- 1/2 cup of sweet chili sauce
- 1/4 cup of vegetable oil
Special equipment needed:
- Deep-fryer or large pot for frying
Step-by-step instructions:
a. In a bowl, mix together shredded cabbage, julienned carrots, chopped green onions, and chopped cilantro. Set aside.
b. In a separate bowl, mix together soy sauce, vinegar, sugar, minced garlic, minced ginger, and black pepper. Set aside.
c. Peel the hard-boiled quail eggs and set aside.
d. Lay a lumpia wrapper on a flat surface and place a piece of tokneneng in the center.
e. Spoon a tablespoon of the vegetable mixture on top of the tokneneng.
f. Fold the sides of the lumpia wrapper towards the center, then roll it tightly.
g. Repeat steps d-f until all the tokneneng are wrapped.
h. Heat the vegetable oil in a deep-fryer or large pot over medium-high heat.
i. Fry the tokneneng spring rolls until golden brown, about 3-5 minutes.
j. Drain on paper towels to remove excess oil.
k. Serve with sweet chili sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- 10 pieces
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 21g
- Protein: 6g
Substitutions for ingredients:
- Regular eggs can be used instead of quail eggs.
- Other vegetables such as bell peppers or bean sprouts can be added or substituted.
Variations:
- Instead of sweet chili sauce, try serving with a spicy peanut sauce or a garlic aioli.
Tips and tricks:
- Make sure the lumpia wrapper is sealed tightly to prevent the filling from falling out during frying.
- Use a slotted spoon or tongs to remove the tokneneng spring rolls from the oil to prevent them from breaking apart.
Storage instructions:
- Store leftover tokneneng spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tokneneng spring rolls in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tokneneng spring rolls on a platter with the sweet chili sauce on the side for dipping.
Garnishes:
- Garnish with chopped cilantro or sliced green onions.
Pairings:
- Serve with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
- Vegetable stir-fry
- Steamed rice
- Asian slaw
Troubleshooting advice:
- If the tokneneng spring rolls are breaking apart during frying, try sealing the lumpia wrapper more tightly.
Food safety advice:
- Make sure the quail eggs are fully cooked before wrapping them in the lumpia wrapper.
Food history:
- Tokneneng is a popular street food in the Philippines made from hard-boiled quail eggs coated in orange batter and deep-fried.
Flavor profiles:
- The tokneneng spring rolls are savory and slightly sweet with a crispy exterior and a soft, flavorful filling.
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai