Packages with aromatic vegetables and spicy roasted pepper chutney

Vegetable spring rolls with spicy roasted pepper chutney

The culinary journey we will embark on together today will take us into a universe full of flavors and colors, where crispy vegetable spring rolls meet a spicy roasted pepper chutney. This recipe is not just a simple meal, but a culinary experience in which each ingredient contributes, creating a delight that will make you lick your fingers, just like the Red Emperor-Moshu in our story.

Preparation time: 30 minutes
Baking time: 15 minutes
Total: 45 minutes
Number of servings: 4

Ingredients

For the spring rolls:
- 1 package of strudel/pastry sheets
- ½ medium-sized cabbage
- 3 carrots
- ½ celery
- Greens: parsley leaves, celery, dill
- 1 tablespoon roasted pumpkin seeds
- 1 tablespoon lightly roasted sesame seeds
- 1 teaspoon pomegranate paste
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- A little oil for greasing the sheets and frying the rolls

For the chutney:
- 9 roasted red peppers
- 2 roasted hot peppers
- 2 medium-sized onions
- 4 ripe tomatoes
- Chopped basil
- Sage and marjoram to taste
- 2 teaspoons grated ginger
- Juice from ½ lemon
- Zest from ½ lemon
- 1 tablespoon honey or 1 ½ teaspoons of sugar

Brief history

Vegetable spring rolls were originally created as a way to utilize leftover vegetables and meat, wrapping these ingredients in a thin sheet of dough. Over time, the recipe has evolved, becoming a delicacy appreciated worldwide, often served as an appetizer at festive meals or as a quick snack. The roasted pepper chutney adds a touch of flavor, being a perfect accompaniment that combines the sweetness of the peppers with the spiciness of the hot peppers.

Preparing the spring rolls

1. Preparing the vegetables: Clean the cabbage, carrots, and celery. Grate them finely to allow the flavors to combine. Add the pumpkin and sesame seeds, pomegranate paste, fish sauce, soy sauce, and grated ginger. Mix everything and let the mixture sit for a few minutes to blend the flavors. A useful tip: do not add salt, as this will soften the vegetables and the dough sheets.

2. Preparing the sheets: Roll out the pastry sheets on a work surface. Take one sheet, grease it with a little oil, and cut it into appropriately sized rectangles (from one sheet, you should get at least 6, at most 8 rectangles).

3. Filling the spring rolls: Take a spoonful of the vegetable mixture and place it across the width of the rectangle, leaving about 1 cm on the edges for folding. Pull the edges toward the center and twist the roll until you achieve a compact shape. Repeat this process until you finish all the filling.

4. Frying the spring rolls: In a non-stick pan, add a little olive oil and fry the rolls until they become crispy and evenly browned. Make sure the pan is well heated before adding the rolls; otherwise, they may stick.

Preparing the roasted pepper chutney

1. Roasting the peppers: Wash and roast the red and hot peppers in the oven until they become slightly charred and the skin peels off easily. As they roast, sprinkle salt on them and cover them with a plate or lid to steam them and help them lose their skin.

2. Preparing the chutney: After roasting all the peppers, remove the skin and place them in a blender. Blend them well. Then, crush the tomatoes until you get a puree. In a pan, sauté the onion until it becomes translucent, then add the tomatoes, salt, and pepper. Let it reduce a bit.

3. Combining the ingredients: Add the blended peppers, including the hot ones, and let it simmer until you achieve a thick paste like creamy sour cream. Finally, add the spices, honey, and lemon juice. Remove the sauce from the heat and let it cool.

Serving

Serve the spring rolls hot alongside the cold roasted pepper chutney. These rolls can also be enjoyed cold, but they are truly delicious when warm, with crispy sheets and soft, flavorful filling. You can serve them as an appetizer at a festive meal or as a snack during a gathering with friends.

Variations and suggestions

If you want to add a personal touch, you can experiment with other vegetables, such as mushrooms or zucchini. Additionally, for a healthier option, you can bake the rolls instead of frying them. The pepper chutney can be adapted according to your preferences; you can add fresh mint for a cooler taste or adjust the level of spiciness based on how hot you prefer.

Nutritional benefits

These spring rolls are rich in fresh vegetables, providing essential vitamins and minerals. Cabbage and carrots are excellent sources of fiber, while peppers are loaded with antioxidants. The chutney adds extra vitamins due to the tomatoes and peppers, and ginger also provides anti-inflammatory benefits.

Frequently asked questions

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables, but make sure to thaw and drain them well before using them.

2. How can I store the spring rolls?
You can store them in the refrigerator in an airtight container for 2-3 days. Reheating them in the oven will restore their crispiness.

3. Can I replace the pastry sheets?
Yes, you can use spring roll wrappers or even pizza dough, depending on your preferences.

Cook with passion and enjoy every moment spent in the kitchen! Bon appétit!