Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Asian Vegetable Spring Rolls Recipe

Asian Vegetable Spring Rolls with Candied Vegetables Photo : Jackie Cameron

Asian Vegetable Spring Rolls with Candied Vegetables
Photo : Jackie Cameron

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