Greek Spring Rolls

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Greek Spring Rolls

 

For the spring rolls

10 gr. dried mushrooms, soaked in tepid water for 10 minutes and finely sliced

2 large carrots, julienned

3 tbsps. spring onions finely chopped

2 tsps. pinenuts

1 tbsp. fresh ginger root, finely chopped

1/2 sweet red pepper, julienned

1/3 cup thinly sliced lettuce

50 gr. vermicelli noodles

2 tbsps. fresh basil or mint shredded

1 tbsp. olive oil

1/4 cup minced fresh cilantro or parsley

1/4 tsp. black pepper

1 pinch salt

24 spring roll sheets

1 egg beaten

1/2 cup oil for frying

For the sauce

1 tbsp. soy sauce

2 tbsps. balsamic vinegar

1/2 tsp mustard

1/2 tbsp sesame oil

2 cloves garlic minced

1 pinch sugar

2 tbsps orange or tangerine juice

 

In a large bowl, combine the mushrooms, carrots, red pepper, spring onions,

lettuce, ginger root, pinenuts, olive oil, cilantro 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 tbsps. 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 to 5 spring rolls to the oil (dependent on the size don’t over crowd

them).

Cook them for 2 to 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.