Greek Spring Rolls
From alagrecque 17 years agoIngredients
- For the spring rolls shopping list
- 10 gr. dried mushrooms, soaked in tepid water for 10 mins. and finely sliced shopping list
- 2 large carrots, julienned shopping list
- 3 tbs spring onions finely chopped shopping list
- 2 tsp pinenuts shopping list
- 1 tbs fresh ginger root, finely chopped shopping list
- 1/2 sweet red pepper, julienned shopping list
- 1/3 cup thinly sliced lettuce shopping list
- 50 gr. vermicelli noodles shopping list
- 2 tbs fresh basil or mint shredded shopping list
- 1 tbs olive oil shopping list
- 1/4 cup minced fresh coriander or parsley shopping list
- 1/4 tsp black pepper shopping list
- 1 pinch salt shopping list
- 24 spring roll sheets shopping list
- 1 egg beaten shopping list
- 1/2 cup oil for frying shopping list
- For the sauce shopping list
- 1 tbs soy sauce shopping list
- 2 tbs balsamic vinegar shopping list
- 1/2 tsp mustard shopping list
- 1/2 tbs sesame oil shopping list
- 2 cloves garlic minced shopping list
- 1 pinch sugar shopping list
- 2 tbs orange or tangerine juice shopping list
How to make it
- In a large bowl, combine the mushrooms, carrots, red pepper, spring onions, lettuce, ginger root, pinenuts, olive oil, coriander or parsley, salt and pepper and toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- If you will use the spring roll sheets, fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and translucent. Remove and let drain on a clean dish towel. Do not stack the rice papers; they will stick together.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 5 mins, or until the noodles are softened. Drain well and cut into 5 cm pieces.
- Place 2 tbs of the noodles and 2 tbs of the vegetable mixture about 2 cm from the lower edge of each rice paper round. Sprinkle with basil/mint leaves.
- Brush egg around the sides of the pastry.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal. Place on a plate, seam side down; cover with plastic wrap. Refrigerate for 10 minutes (you can also make these ahead of time and refrigerate for several hours).
- Heat the oil in a wok or deep fryer until it smokes.
- Add 3-5 spring rolls to the oil (dependent on the size don’t over crowd them).
- Cook them for 2-3 minutes turning them so that they are crisp and golden brown. Remove the spring rolls and drain on kitchen paper.
- Keep them warm while you cook the remaining rolls.
- In a separate bowl, combine the soy sauce, orange juice, balsamic vinegar, sesame oil, mustard, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
The Rating
Reviewed by 4 people-
These sound heavenly. Can't wait to try them. Thanks for sharing.
chefmeow in Garland loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments