Saturday, April 5, 2008

A Saturday Night Treat

Thought I would share my Spring Roll Recipe, since it is our "nice" meal for Lent. Since wine and oil are permitted on Saturday and Sunday, I try to make these spring rolls most Saturdays during Lent. The kids like them, and they are nice enough to serve company (not that we ever have any :) The original recipe I copied long ago (14 years ago to be precise) from a cooking magazine I ran across at someone's house. The recipe has evolved over the years so that it is much changed from that original, and has become my own favorite Lenten meal.

1 head "purple"cabbage (in my house we call a purple cabbage a purple cabbage - none of that silly "red cabbage" nonsense! - same goes for redbud trees - 'round here they are "purplebuds")
1 zucchini
1 bunch green onions
1 small package sliced almonds
1 red bell pepper
sno peas
shrimp - I like to use the frozen precooked - just thaw and remove the tails
1 package phyllo dough - thawed
cooking sherry
olive oil
soy sauce
fresh ginger root

1. Chop all of the vegetables up and combine in a large bowl. Slice the shrimp into bite-sized chunks and add to vegetable mixture.

2. In a small saucepan on the stove - combine about 1/2 c sherry, 3-4 T soy sauce, 2T sugar, about 1-2 t fresh grated ginger root (I grate it straight into the pan, so you can sort of go by taste on this) and 1-2 t cornstarch (I start with 1 t, then add more if the sauce is not thick enough). Boil this mixture until it creates a thick sauce, then remove from heat and pour over the vegetable/shrimp mixture.

3. Using a 50/50 mixture of water and olive oil, brush a sheet of phyllo, the add a generous scoop of the vegetable mixture. Roll the spring rolls "envelope" style - over once, then fold sides in, then continue rolling. Place on a baking sheet that has been brushed with the oil/water mixture, then brush each roll with the oil/water. Bake in a 400 degree oven for 5-8 minutes. Watch them carefully, the phyllo can burn quickly. Basically you are just heating them - since the shrimp is already cooked. (I used to make them with raw shrimp, and the phyllo always burned before the shrimp was cooked through, so that is why I switched to the precooked shrimp).

Serve with fried rice and sweet and sour sauce (mix vinegar and your favorite jelly to make a quick and wonderful sweet and sour sauce).


Susan Cushman said...

This looks yummy... but much too labor-intensive for this non-cook, especially at this point in my life, with all the kids grown! It was fun to find your blog... and thanks for the comment on mine, but goodness - it's on a post back in November! What are you doing reading blog posts from November? Anyway, glad it was helpful. I love Met. Anthony Bloom. Hope the remainder of Great Lent goes well for you and your family. love you!

Erin said...

This looks so good, and we all LOVE spring rolls. We usually just wait to eat them at restaurants, but I've never thought to try to make them. I have some phyllo waiting in the fridge . . . There are a bunch of wine and oil days this week, though I won't have time to do this much cooking. Sometimes when it's a special wine and oil day we let the kids celebrate with a slush from Sonic as their little reward. Seems appropriate since they can't enjoy a nice glass of wine.

Jennifer@DoingTheNextThing said...

I'll have to try this. I think My Sweetie would really like it.