Asian Vegetable Spring Rolls with Candied Vegetables Recipe

Yields: 8

Ingredients :
*Candied Vegetables
100 g Peppers
110 g Onions
250 ml Sugar
500 ml Water

*Spring Roll Filling
15 g Butter
3 ml Sesame Oil
110 g Onions
65 g Peppers
170 g Courgettes
10 g Carrots
10 g Lemongrass
15 ml Mint
10 g Lemon zest
90 g lightly roasted Peanuts or Monkey Nuts in 15 ml Sunflower Oil and ½ t Salt

*Flour Paste
1 T Flour
3 T Water

Method :
1) Candied vegetables: Bring water and sugar to the boil. Stirring continuously until sugar crystals are dissolved

2) Add finely sliced peppers and onions and cook in syrup until candied. Put aside and allow to cool

3) Spring roll filling: Heat up a pan. Add butter and sesame oil

4) Sauté off finely sliced onion, carrot and peppers. Finish with courgettes, lemon zest, freshly chopped mint, salt and pepper. (Chef’s note: cook vegetables until al dente, firm to the bite, to maintain a beautiful colour within the spring roll)

5) Flour paste – mix flour and water to form slurry (flour paste) and set aside

6) Roll Spring rolls. Put the spring roll pastry on a surface with a corner facing you. Place the flour paste along the edges of the opposite 2 sides. Place about 40g of mixture in the centre of the spring roll pastry and roll up folding in the two side corners.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za