Baked Vegetable Spring Rolls; spring?

Mon mari suggested nems or Vietnamese spring rolls for a starter last week.

I thought that was an excellent idea as I already had all the vegetables and just needed to get the phyllo.

He had meant that I should buy a variety of prepared nems at the deli counter at the supermarket.

Buy them?

When I can make them?

Silly man…..

Baked Vegetable Spring Rolls

Total time: 30 minutes

Ingredients:

  • 2 sheets phyllo dough
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped leek
  • 1/2 cup chopped celery
  • 1/2 cup chopped mushrooms
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 2 tsp mushroom soy sauce
  • Dipping Sauce:
  • 1 tbs sweet soy sauce
  • 1 tbs hoisin barbecue sauce
  • 1 tbs mirin
  • 2 tsp mushroom soy sauce

Vegetable Spring Rolls

 Instructions:

  • Sauté mushrooms, pepper, leek, and celery oils until tender and starting to brown.
  • Add mushroom soy sauce and stir well. Remove from heat.
  • Remove 1 sheet of pastry and re-wrap the rest.  It’s important to keep filo covered at all times or it will dry out very quickly.
  • Lay the sheet out flat and lightly brush all over with olive oil.
  • Cut pastry in half the long way.
  • At the narrow end of one half divide and arrange 1/4 of the vegetables.
  • Roll up like a cigar, tucking in sides as you roll.
  • Place on an oiled baking sheet and brush the top and sides with oil.
  • Repeat with the remaining phyllo sheets and filling, making 4 rolls in all
  • Bake at 400F (200C) for 12 – 15 minutes, until golden brown.
  • Combine ingredients for sauce and put into 2 small dishes.
  • Remove rolls and serve with dipping sauce

Print Recipe

I’m sitting in front of a lovely fire, sipping a cup of tea.

I spent the afternoon working in my herb garden.

Wed. we went to Bordeaux and I bought tomato plants. In my opinion it’s too early, but they’ve already been in the garden stores for a month. If I wait until I want to plant them there won’t be any left.

I have to keep them inside in the pantry because it’s too cold to put them outside.

But I carry them all out to the front lawn for afternoon sunshine, bringing them back in before evening.

Yesterday we went for a walk…. I started out wearing four layers and came home with three of them in my backpack.

Then the clouds moved in and I put them all back on to walk the dogs.

It’s spring.

The weather forecast reminds me of the forecasts when we lived in Ireland: Sunny and warm, with clouds moving in from time to time and a bit of rain and cooler temps with cold, windy conditions possible.

Comments 4

  1. >I have to keep them inside in the pantry because it’s too cold to put them outside. But I carry them all out to the front lawn for afternoon sunshine

    Laughed out loud at this. It reminded me of finding places in the house in England to rise bread.

    And with the layers going on and coming off as the weather changes, are you also a “tomato plant” when you go walking?

  2. We had a huge amount of thunder and lightening last night here in Marrakech and a few big fat drops of rain – what I would call a cool change in Australia – but it did not get cooler, back to 30 plus today and I am enjoying it so much. Funny to think you are in front of a fire !!

  3. I read somewhere that April is the cruelest month. Frost biting early blooms. I have been doing the same with my potted flowers and herbs. In and out they go. Your spring rolls look delicious Katie.

  4. Dan, one of the reasons I rarely bake bread…. In our last house I put it on top of the furnace / boiler, which was much to warm, of course. As to the walks – good thing I have a big backpack.

    Kate, I’m just waiting to hit 20. We’ve hardly had any frost this year, but twice this week. Sigh…

    Penny, cruel April…. That’s it!

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