Ingredients with Measurements:
- 10 spring roll wrappers
- 1 cup of tongcai (Chinese pickled vegetable)
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1 cup of bean sprouts
- 1/2 cup of chopped scallions
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Vegetable oil for frying
Special equipment needed:
- A large mixing bowl
- A small mixing bowl
- A wok or a deep frying pan
- A slotted spoon
- A plate lined with paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the tongcai, shredded carrots, shredded cabbage, bean sprouts, and chopped scallions.
2. In a small mixing bowl, whisk together the soy sauce, sesame oil, cornstarch, and water until the cornstarch is dissolved.
3. Pour the soy sauce mixture over the vegetable mixture and toss to coat evenly.
4. Take a spring roll wrapper and place it on a flat surface with one corner pointing towards you.
5. Spoon about 2 tablespoons of the vegetable mixture onto the center of the wrapper.
6. Fold the bottom corner of the wrapper over the filling and tuck it under the filling.
7. Fold the left and right corners of the wrapper towards the center.
8. Roll the wrapper tightly towards the top corner.
9. Repeat with the remaining wrappers and filling.
10. Heat the vegetable oil in a wok or a deep frying pan over medium-high heat.
11. Once the oil is hot, carefully add the spring rolls to the oil and fry until golden brown, about 3-4 minutes.
12. Use a slotted spoon to remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 10 spring rolls
Nutritional information:
Per serving (1 spring roll):
Calories: 94
Fat: 4g
Carbohydrates: 12g
Protein: 3g
Sodium: 254mg
Sugar: 1g
Fiber: 1g
Substitutions for ingredients:
- Tongcai can be substituted with any other pickled vegetables.
- Shredded carrots, cabbage, and bean sprouts can be substituted with any other vegetables of your choice.
Variations:
- Add cooked shrimp or chicken to the filling for a non-vegetarian version.
- Add chopped garlic and ginger to the filling for extra flavor.
Tips and tricks:
- Make sure the filling is not too wet, or it will make the spring rolls soggy.
- Use a slotted spoon to remove excess oil from the spring rolls after frying.
- Serve the spring rolls with sweet chili sauce or soy sauce for dipping.
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 a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve the spring rolls as an appetizer or a snack with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the spring rolls with steamed rice or a side salad.
Troubleshooting advice:
- If the spring rolls are too oily, drain excess oil with a paper towel.
- If the spring rolls are not crispy enough, increase the heat of the oil.
Food safety advice:
- Make sure the filling is cooked through before wrapping it in the spring roll wrappers.
- Use a thermometer to check the temperature of the oil before frying.
Food history:
Spring rolls originated in China and are now popular throughout Asia and the world.
Flavor profiles:
The spring rolls are savory, slightly tangy, and crunchy.
Serving suggestions:
Serve the spring rolls as an appetizer or a snack.
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Region: Chinese