Greek Spring Rolls Recipe

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Ingredients:

Serving

for the spring rolls
10 g. dried mushrooms , soaked in tepid water for 10 mins. and finely sliced
2 large carrots , julienned
3 tbsp spring onions finely chopped
2 tsp pinenuts
1 tbsp fresh ginger root, finely chopped
1/2 sweet red pepper , julienned
1/3 cup thinly sliced lettuce
50 g. vermicelli noodles
2 tbsp fresh basil or mint shredded
1 tbsp 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 tbsp soy sauce
2 tbsp balsamic vinegar
1/2 tsp mustard
1/2 tbsp sesame oil
2 cloves garlic minced
1 pinch sugar
2 tbsp orange or tangerine juice

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	274.72 Kcal (1150 kJ)
Calories from fat	209.68 Kcal
		% Daily Value*
Total Fat	23.3g	36%
Cholesterol	27.33mg	9%
Sodium	330.47mg	14%
Potassium	208.67mg	4%
Total Carbs	14.19g	5%
Sugars	3.06g	12%
Dietary Fiber	1.83g	7%
Protein	3.06g	6%
Vitamin C	24.2mg	40%
Vitamin A	0.2mg	8%
Iron	1.1mg	6%
Calcium	49.5mg	5%

Amount Per 100 g
Calories	286.67 Kcal (1200 kJ)
Calories from fat	218.8 Kcal
		% Daily Value*
Total Fat	24.31g	36%
Cholesterol	28.52mg	9%
Sodium	344.85mg	14%
Potassium	217.74mg	4%
Total Carbs	14.81g	5%
Sugars	3.2g	12%
Dietary Fiber	1.9g	7%
Protein	3.19g	6%
Vitamin C	25.2mg	40%
Vitamin A	0.3mg	8%
Iron	1.1mg	6%
Calcium	51.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.1

Points
8

PointsPlus

Good Points

saturated fat free

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