Pascale’s Kitchen: Spring Rolls – The Jerusalem Post

This summer, week after week, I offer light, tasty, quick and easy to prepare dishes. I’m sure you’ll love the wonderful combination of sweet and spicy.

This week, I’m bringing you three spring roll and wrap recipes, each using a different type of dough. All are made from thin, delicate leaves that you use to wrap a tasty combination of vegetarian and meat toppings.

What could be tastier than taking your favorite vegetables, herbs and proteins, a few fillets of tasty spread and wrapping it all in a tight wrapper inside a sheet of fresh rice paper, a tortilla or a piece of paper. ‘a phyllo dough? Each bite presents you with a unique texture, with a surprise flavor explosion.

The first recipe I’m sharing today is spring rolls. This Asian-style dish is a healthier take on the original fried egg roll. Spring rolls are made from round, white, somewhat translucent sheets of rice paper. They usually come in 22 cm sheets. in diameter. Since they are stiff and break easily, you will need to soak them in water just before preparing the spring rolls. It’s a great dish for vegetarians, people with celiac disease, as well as people who like to eat healthy. They are so easy to prepare and look so mouthwatering filled with lots of fresh vegetables and herbs. Because the leaves are slightly translucent, you can see all of the tasty ingredients wrapped inside the roll.

You can either use fresh cut vegetables or sauté them lightly before adding them to the spring rolls. I chose to use fresh and raw vegetables. You can add a different combination of ingredients to each spring roll. And of course, dipping the spring rolls in your favorite sauce makes them even tastier. You can make sauces from any combination of soy sauce, sweet chili sauce, ginger, garlic, peanut butter, lemon, ground cilantro, or mint.

The second recipe is for the tortillas. When you shop, note that they come in different sizes (you’ll want to buy the larger ones). I spread some spicy spread on the tortilla before filling it with vegetables and cooked chicken strips. You can also make these wraps with beef, pastrami, omelets or fish. You wrap them like you would a laffa or pita, then serve them whole or cut into bite-size pieces, which are best held in place with toothpicks.

The third recipe is for the filled phyllo dough or the Tunisian brik spring rolls. This dough tastes amazing when fried in oil, but if you prefer to keep this dish lower in calories, you can also spray the egg rolls with oil spray and then bake them instead. to fry them (see photo). These spring rolls are so tasty that they can be eaten on their own, but of course you can serve them with your favorite sauce.

RICE PAPER SPRING ROLLS

You can use any veg you want in these spring rolls, such as lettuce, carrots, cucumbers, peppers, avocado, cabbage, mushrooms, and sprouts. Adding herbs, roasted tofu, fish strips or cooked chicken also makes the rolls quite tasty. The version I brought below is vegetarian.

Makes 10-12 servings.

1 packet of rice paper sheets

Filling:

1 carrot, cut into thin sticks

1 cucumber, cut into thin sticks

1 small zucchini, cut into thin sticks

1 red pepper, cut into thin strips

¼ head cabbage, cut into thin strips

Herbs, such as cilantro, mint, parsley, and green onions

All types of germs (continued)

Herbs, such as cilantro, mint, parsley, and green onions

3-4 champagne mushrooms, thinly sliced

Spicy soy sauce:

3 tbsp. soya sauce

1 tbsp. spicy harissa

Spicy hot sauce:

1 tbsp. sweet chili sauce

vs. Ginger

vs. Garlic

1 tbsp. the vinegar

1 shallot, chopped

Place all the cut vegetables on a platter with a space between each type.

Place damp napkins on the table. Take a sheet of dry rice paper and immerse it in a tray or bowl filled with cold water. Then place the leaf on the wet towel and fill it with the combination of vegetables you desire.

Make sure to leave 2-3cm. margin between the vegetables and the edge of the rice paper. Fold the sides of the foil over the vegetables, then roll up the foil from the edge closest to you. Make sure the vegetables are well wrapped in the foil. Prepare the rest of the spring rolls in the same way.

Prepare each of the sauces in a separate dish. Taste and adjust the seasoning. Dip the spring rolls in the sauces and enjoy.

Difficulty level : Easy.

Time: 20-30 minutes.

Status: Vegetarian / Vegan / Gluten free.

TORTILLA ROLL

Makes 6-8 servings.

½ cup olive oil

350 gr. chicken, cut into strips

2 large onions, thinly sliced

1 small basket of champagne mushrooms, thinly sliced

½ tsp. salt

½ tsp. black pepper

½ tsp. cumin (continued)

vs. Turmeric

1 package of wheat tortillas, 25 cm. diameter

Spreads:

½ cup of harissa mixed with mayonnaise

Sun-dried tomato spread

Fillings:

Cherry tomatoes

Cabbage

1-2 carrots, cut into strips

2-3 pickles, cut into strips

½ cup cilantro and parsley, roughly chopped

Heat half the olive oil in a large skillet. Sauté the chicken strips until white and lightly browned. Remove and transfer to a bowl. Add the rest of the oil and heat well. Add the onion and sauté for a few minutes until it browns a little. Add the mushrooms and spices and sauté for a few minutes. Transfer to a bowl.

Place a tortilla on your work surface and spread the harissa / mayonnaise mixture over it, plus a little sundried tomato spread. Add a little of the onion and mushroom mixture, then add the vegetables you want. Next, place a few chicken strips on top, then garnish with parsley and cilantro.

Start rolling the tortilla from the side closest to you. When you have rolled it up to the end, secure it so that it does not open. Prepare the rest of the tortillas in the same way.

You can serve the tortillas as is or cut them into bite-sized pieces and arrange them on a platter. Prevent pieces from collapsing with toothpicks. Serve with desired dips or spreads.

Difficulty level : Easy.

Time: 20-30 min.

Status: Meat.

FILO STUFFED UFS PASTE

Makes 8-10 servings.

3 tbsp. olive oil

2 green onions, cut into 3 cm. pieces (continued)

2 carrots, cut into thin sticks

¼ cabbage, cut into thin strips

1 light green zucchini, cut into thin strips

½ tsp. fresh ginger, chopped

1 cup of bean sprouts

10 garden mushrooms, thinly sliced

2 butterfly cups of chicken breast, cut into strips

2 tbsp. soya sauce

1 tbsp. White wine

1 C. sugar

Salt and pepper to taste

8-10 phyllo sheets or brick pastry sheets

1 egg white

Oil for frying

Heat the olive oil in a large frying pan. Add the pieces of shallot and brown. Add the vegetables and ginger and continue to sauté. Add the shoots, mushrooms and chicken strips and sauté for 2-3 minutes. Add the soy, wine, sugar, salt and pepper. Cook for 1 to 2 minutes, then remove from heat.

If you are using filo pastry, cut each piece in half. If you are using brick pastry sheets, leave the circles whole. Place the dough on your work surface then add 1 to 2 tablespoons of stuffing in the center. Lift the dough from both sides, then twist to seal the dough. Brush with egg white to seal the edges of the dough and prevent it from opening. Prepare the rest of the spring rolls in the same way.

Difficulty level : Easy.

Time: 20 minutes.

Status: Meat.

Translated by Hannah Hochner.

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