Spanish-style Spring Rolls

Ingredients

While the Chinese spring rolls are traditionally filled with ingredients like cabbage, bean sprouts, and pork, our Spanish-style Spring Rolls feature a unique combination of vegetables commonly found in Spanish cuisine. We have also incorporated Spanish spices and herbs to infuse the rolls with a distinct Mediterranean flavor. We alse have the original recipe for Spring Rolls, so you can check it out.

• 12 spring roll wrappers 12 spring roll wrappers
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 small zucchini, julienned 1 small zucchini, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat a tablespoon of olive oil in a pan over medium heat. Add the sliced onions and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced bell peppers, julienned zucchini, and carrot to the pan. Cook for 3-4 minutes until the vegetables are slightly tender.
3. 3.
   Sprinkle the smoked paprika, ground cumin, dried oregano, salt, and pepper over the vegetables. Stir well to coat the vegetables evenly with the spices. Cook for an additional 2 minutes.
4. 4.
   Remove the pan from heat and let the vegetable filling cool down.
5. 5.
   Take a spring roll wrapper and place it on a clean surface. Spoon a portion of the vegetable filling onto the center of the wrapper.
6. 6.
   Fold the sides of the wrapper towards the center, then roll it tightly from the bottom to the top, sealing the edges with a bit of water.
7. 7.
   Repeat the process with the remaining spring roll wrappers and vegetable filling.
8. 8.
   Heat enough olive oil in a deep pan or skillet for frying. Once the oil is hot, carefully place the spring rolls in the pan, seam side down.
9. 9.
   Fry the spring rolls until they turn golden brown and crispy, turning them occasionally to ensure even cooking.
10. 10.
    Once cooked, remove the spring rolls from the pan and place them on a paper towel-lined plate to absorb any excess oil.
11. 11.
    Serve the Spanish-style Spring Rolls hot with your favorite dipping sauce, such as aioli or romesco sauce.

Treat your ingredients with care...

• Bell peppers — Make sure to thinly slice the bell peppers to ensure they cook evenly and provide a crunchy texture to the spring rolls.
• Zucchini — Julienne the zucchini into thin strips to prevent it from becoming too soft during cooking.
• Spring roll wrappers — Keep the wrappers covered with a damp cloth while assembling the rolls to prevent them from drying out.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lemon juice to the vegetable filling before rolling the spring rolls.
• If you prefer a spicier kick, sprinkle some chili flakes or add a dash of hot sauce to the vegetable filling.
• To make the spring rolls even crispier, you can brush them with a little olive oil before frying.
• If you're short on time, you can prepare the vegetable filling in advance and store it in the refrigerator until ready to use.
• Experiment with different dipping sauces like salsa verde or a tangy tomato sauce to enhance the Spanish flavors.

Serving advice

Serve the Spanish-style Spring Rolls as an appetizer or a light meal. They pair well with a fresh green salad or a side of Spanish rice.

Presentation advice

Arrange the spring rolls on a platter, garnished with fresh herbs like parsley or cilantro. Serve them alongside a small bowl of dipping sauce for an inviting presentation.