Fried Vegetable Spring Rolls

Natascha, over at The Foodiste, talks about uses for her week old veggies. She makes soup. Sounds good in this weather.

I have a routine for saggy limp veg as well. And usually, it involves the most unlikely Spring Roll fodder imaginable.

The secret is in the potatoes.

Yes I know.

Now these sound bloody ‘orrible and not at all foodie-is, but if you give these a go, prepared to be surprised. Especially if you like comfort food on a cold winter night.

The potato gives it the binding. The creamy, almost decadent, naughty mouth feel that is associated with comfort food.  And then limp or need-to-use veg is Julienned, wok tossed with fresh herbs, and rolled in rice paper before a quick fry.

Ingredients:

  • 2 medium potatoes peeled, quartered, and boiled until tender
  • 6 large leaves of Swiss chard stalks and leaves separated
  • 1 or 2 onions sliced
  • 1 tablespoon finely grated ginger
  • 1 tablespoon chopped garlic
  • 1 litre rice bran oil
  • Any veggies that need to be used. In last night’s batch, I had a  grated carrot, 3 grated zucchini, broccoli florets cut small and a leek!
  • Fresh herbs to suit – last night included mint, basil and coriander.
  • a handful of peanuts squashed flat using the back of a cleaver (or squash them a bit with a rolling pin).
  • Large rice paper roll sheets

Method:

In a wok heat a little oil. Add the onions and a good pinch of salt, sauté until soft.

Add the ginger, garlic and crushed nuts and sauté until aromatic (about 2 minutes).

Then add the grated veg from hardest to softest allowing each one a few minutes to cook down. Stir fry a minute or two until the flavours blend (about 5 minutes).

Remove from the heat and allow to cool.

Add to the mashed potatoes and mix well.

Spring rolls:

Dip the large rice paper roll wrappers in a large bowl of warm water, lay on a paper towel. Wait a minute or two, then remove to a clean board.  (If you dip and drain your next paper now, it will be ready on the paper towel by the time you roll the first roll. Then you can have a nice procession going as the papers take a few minutes to soften – just enough time to make a roll.)

Place two tablespoons of veggie mix in the centre of the rice paper. Fold over the top edge and gently pull firm. Do one full roll first to ‘seal’ the filling. Fold in both edges and continue to roll into a cigar shape. Ensure that they are well sealed at the edges set to one side. Repeat with the rest of the filling. You will get around 12 rolls, maybe more depending on how many veg you used.

Heat the remaining  oil in a wok until hot and fry the rice paper rolls a few at a time until golden and crisp.

These are surprisingly good, and kids love these. If you have non veggie eaters in your house, you will be amazed at how fast these rolls vanish!

They are forgiving. Mash sweet potato, pumpkin or other root veg instead of potato.  Chuck any thing in. Even peas. Add leftovers. Really.

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