Molecular Gastronomy Spring Rolls

Ingredients

While the original Chinese spring rolls are typically made with a thin wheat-based wrapper and filled with a mixture of vegetables, meat, and/or seafood, our molecular gastronomy version takes a more experimental approach. We will use edible film made from agar-agar to encase a burst of flavorful gel spheres, creating a unique and surprising texture. We alse have the original recipe for Spring Rolls, so you can check it out.

• 10g (0.35oz) agar-agar powder 10g (0.35oz) agar-agar powder
• 500ml (2 cups) water 500ml (2 cups) water
• 100g (3.5oz) assorted vegetables, finely diced 100g (3.5oz) assorted vegetables, finely diced
• 100g (3.5oz) protein of choice (tofu, chicken, shrimp), finely diced 100g (3.5oz) protein of choice (tofu, chicken, shrimp), finely diced
• 50ml (1.7oz) soy sauce 50ml (1.7oz) soy sauce
• 30ml (1oz) rice vinegar 30ml (1oz) rice vinegar
• 10g (0.35oz) ginger, grated 10g (0.35oz) ginger, grated
• 5g (0.18oz) garlic, minced 5g (0.18oz) garlic, minced
• 5g (0.18oz) sugar 5g (0.18oz) sugar
• 2g (0.07oz) salt 2g (0.07oz) salt
• 10ml (0.3oz) vegetable oil 10ml (0.3oz) vegetable oil
• 10g (0.35oz) cilantro, chopped 10g (0.35oz) cilantro, chopped
• 10g (0.35oz) mint leaves, chopped 10g (0.35oz) mint leaves, chopped
• 10g (0.35oz) basil leaves, chopped 10g (0.35oz) basil leaves, chopped

Nutrition

• Calories (kcal / KJ): 150 / 628
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a saucepan, combine the agar-agar powder and water. Bring to a boil, stirring constantly until the powder is fully dissolved. Remove from heat and let it cool slightly.
2. 2.
   Pour the agar-agar mixture into a flat container and refrigerate until set. Once set, cut the agar-agar into small squares.
3. 3.
   In a separate bowl, mix the diced vegetables, protein, soy sauce, rice vinegar, ginger, garlic, sugar, and salt. Let it marinate for 15 minutes.
4. 4.
   Heat the vegetable oil in a pan over medium heat. Add the marinated mixture and cook until the vegetables are tender and the protein is cooked through.
5. 5.
   Remove from heat and let the mixture cool. Stir in the chopped cilantro, mint leaves, and basil leaves.
6. 6.
   Take a square of agar-agar film and place a spoonful of the vegetable-protein mixture in the center. Fold the film to encase the filling, creating a small pouch. Repeat with the remaining ingredients.
7. 7.
   Serve the molecular gastronomy spring rolls chilled, allowing the diners to experience the burst of flavors and unique texture.

Treat your ingredients with care...

• Agar-agar — Ensure the agar-agar powder is fully dissolved in the water to achieve a smooth gel texture.
• Protein of choice — Make sure to finely dice the protein to ensure even cooking and distribution within the spring rolls.
• Vegetables — Finely dice the vegetables to create a harmonious texture and flavor profile.
• Herbs — Chop the cilantro, mint, and basil leaves just before adding them to the filling to preserve their freshness and aroma.
• Agar-agar film — Handle the film gently to avoid tearing or breaking it while assembling the spring rolls.

Tips & Tricks

• Experiment with different fillings and flavors to create your own unique molecular gastronomy spring rolls.
• For an extra burst of flavor, add a few drops of flavored oils or vinegars to the filling mixture.
• Serve the spring rolls on a bed of microgreens or edible flowers for an elegant presentation.
• If agar-agar film is not available, you can use rice paper wrappers as a substitute.
• To enhance the visual appeal, garnish the plated spring rolls with edible gold or silver flakes.

Serving advice

Serve the molecular gastronomy spring rolls as an appetizer or part of a tasting menu. Encourage diners to eat the spring rolls in one bite to fully experience the burst of flavors and textures.

Presentation advice

Arrange the molecular gastronomy spring rolls on a sleek, modern plate. Consider using a minimalist plating style to highlight the vibrant colors of the filling and the translucent agar-agar film.