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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A chinese dish with a Greek twist perfect for diet or as snack Ingredients:
for the spring rolls |
10 gr. dried mushrooms, soaked in tepid water for 10 mins. and finely sliced |
2 large carrots, julienned |
3 tbs spring onions finely chopped |
2 tsp pinenuts |
1 tbs fresh ginger root, finely chopped |
1/2 sweet red pepper, julienned |
1/3 cup thinly sliced lettuce |
50 gr. vermicelli noodles |
2 tbs fresh basil or mint shredded |
1 tbs olive oil |
1/4 cup minced fresh coriander 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 tbs soy sauce |
2 tbs balsamic vinegar |
1/2 tsp mustard |
1/2 tbs sesame oil |
2 cloves garlic minced |
1 pinch sugar |
2 tbs orange or tangerine juice |
Directions:
1. 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.
2. Let marinate at room temp for 10 minutes, stirring frequently.
3. 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.
4. Meanwhile, place the noodles in a medium bowl.
5. Cover with boiling water and soak for 5 mins, or until the noodles are softened. Drain well and cut into 5 cm pieces.
6. 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.
7. Brush egg around the sides of the pastry.
8. 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).
9. Heat the oil in a wok or deep fryer until it smokes.
10. Add 3-5 spring rolls to the oil (dependent on the size don’t over crowd them).
11. 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.
12. Keep them warm while you cook the remaining rolls.
13. In a separate bowl, combine the soy sauce, orange juice, balsamic vinegar, sesame oil, mustard, garlic and sugar.
14. Serve as a dipping sauce with the spring rolls.
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