I went to my dentist a couple of weeks ago for a routine exam. It was an
early sunny Saturday and I really didn’t want to be there, but I was
prepared to grit my teeth (not literally obviously) and sit through an
hour. But it turned out to be not as boring as I thought since there was
a tv up at the ceiling and I had a remote control at my disposal. So,
what do you watch on Saturday morning? Why, Food Network of course. I
can’t say I am a fan of Giada. The thought that she only has one bite
and doesn’t eat the rest really bothers me, it just seems fake to me.
But I didn’t have much choice and I lazily watched her show with my
mouth opened and half falling asleep under the bight light. I am not
sure why on her Italian Everyday show there was a recipe for Spring
Rolls, but it inspired me and hence this recipe was born. Not real
spring rolls since I used phyllo dough, but close enough and tasty!
recipe for 10 spring rolls
For the dough
- Phyllo dough – 5 sheets
- Vegetable oil for brushing
- Mixture of cornstarch and water to “glue” the spring rolls
For the filling
- Carrot, peeled and cut into few pieces – 1
- Green onion, cut into few pieces – 1
- Bell pepper, seeded and cut into few pieces – 1/2 big pepper
- Hot chili pepper, seeded – 1 small
- Cilantro – to taste (1/4 bunch)
- Sesame oil – 1 teaspoon
- Soy sauce – 1 teaspoon
- Rice vermichelli, cooked in hot water and drained – 1 portion
For the sauce (to taste)
- Peanut butter
- Hoisin sauce
- Soy sauce
- Orange marmalade (optional)
- Coconut milk
– Process all the ingredients for the filling in a food processor until the mixture is smooth.
– Add soy sauce and your favourite spices to taste.
– Brush some oil onto one phyllo sheet and fold it in half.
– Cut it into two rectangles.
– On a short side of the phyllo rectangle, put some of the filling with a little bit of cooked vermicelli.
– Brush the other three sides with cornstarch mixture.
– Start rolling the dough, folding the brushed sides inside.
– Put the roll seam side down onto a baking sheet lined with parchment paper.
– Lightly oil the top of the rolled spring roll.
– Repeat with the rest of the other phyllo rectangles and the other 4 sheets of phyllo dough.
Bake at 350F (180C) until the spring rolls are golden. Since the
filling is already cooked the time in the oven is not too important as
long as the filling gets hot.
– For the sauce mix all the ingredients. I like salty and sweet, so I
added a tablespoon of bitter orange marmalade. I also added some
coconut milk to get thinner consistency.
– If you cannot use peanut butter, then the sauce can be substituted for another tasty soy sauce from this recipe.