Greek Spring Rolls Appetizers Recipes

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Greek Spring Rolls


  • 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

  • Method:

  • 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.
  • 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 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.
  • 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 3-5 spring rolls to the oil (dependent on the size don’t over crowd them).
  • 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.
  • 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.

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