New Nordic Spring Rolls

Ingredients

While the original Chinese spring rolls are typically filled with ingredients like cabbage, carrots, and pork, this New Nordic version incorporates locally sourced Nordic vegetables such as root vegetables, wild mushrooms, and fresh herbs. The dipping sauce is also adapted to include Nordic flavors like lingonberries and dill, adding a unique twist to the dish. We alse have the original recipe for Spring Rolls, so you can check it out.

• 10 rice paper wrappers 10 rice paper wrappers
• 200g (7 oz) Nordic root vegetables (carrots, parsnips, turnips), julienned 200g (7 oz) Nordic root vegetables (carrots, parsnips, turnips), julienned
• 100g (3.5 oz) wild mushrooms, thinly sliced 100g (3.5 oz) wild mushrooms, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon lingonberry jam 1 tablespoon lingonberry jam
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 34g, 8g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the julienned root vegetables, wild mushrooms, red onion, dill, parsley, lingonberry jam, soy sauce, apple cider vinegar, salt, and pepper. Mix well to combine.
2. 2.
   Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Place it on a clean surface.
3. 3.
   Spoon a portion of the vegetable filling onto the lower third of the rice paper wrapper. Fold the sides of the wrapper over the filling, then roll it up tightly, similar to a burrito.
4. 4.
   Repeat the process with the remaining rice paper wrappers and filling.
5. 5.
   Heat vegetable oil in a deep pan or wok over medium heat. Fry the spring rolls until they turn golden brown and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
6. 6.
   Serve the New Nordic Spring Rolls warm with lingonberry dipping sauce.

Treat your ingredients with care...

• Root vegetables — Ensure the root vegetables are thinly julienned to ensure even cooking and easy rolling.
• Wild mushrooms — Use a variety of wild mushrooms for a more complex flavor profile.
• Lingonberry jam — If lingonberry jam is not available, cranberry jam can be used as a substitute.
• Rice paper wrappers — Dip the rice paper wrappers in warm water until pliable, but not overly soaked, to prevent tearing.
• Vegetable oil — Use a neutral-flavored vegetable oil with a high smoke point for frying the spring rolls.

Tips & Tricks

• To add a crunchy texture, you can include some toasted Nordic seeds, such as pumpkin or sunflower seeds, in the filling.
• Experiment with different Nordic herbs like chives or sorrel to enhance the flavor of the spring rolls.
• For a lighter version, you can bake the spring rolls in the oven instead of frying them.
• Serve the spring rolls with a side of Nordic pickles or fermented vegetables for added tanginess.
• If you prefer a spicier kick, add a dash of Nordic horseradish or mustard to the dipping sauce.

Serving advice

Serve the New Nordic Spring Rolls as an appetizer or a light lunch. Arrange them on a platter and garnish with fresh dill sprigs for an elegant presentation. Provide small individual bowls of lingonberry dipping sauce for each guest to enjoy.

Presentation advice

Arrange the golden-brown spring rolls on a bed of fresh Nordic greens, such as watercress or baby spinach, to add color and freshness to the plate. Drizzle a few drops of lingonberry sauce around the plate for an artistic touch.