Spring rolls with vegetables and shrimps
2 small potatoes
1 handful of dried mushrooms
½ teaspoon dried leeks and oregano
Salt and pepper
Rapeseed oil (or other)
100 g blanched shrimp
8-10 rice leaves
To prepare the filling, peel the potatoes, carrots and eggplant and cut them into cubes of equal size. In a small saucepan, heat 2-3 tablespoons of oil and add the vegetables. Stir. Pour a little boiling water so that the vegetables don’t stick to the bottom. Season with salt, pepper, leeks and dried oregano. Reduce the heat and cover. Simmer gently until the vegetables are well cooked through. Stir often and add a little water, if necessary. At the end of cooking, the vegetables should have no sauce, but should not be overcooked as well. Let cool a little and mix in the shrimps (cut in chunks if big).
Fill a round dish with boiling water (2 cm of water is enough). Soak a sheet of rice in it. Once soft, transfer it to a cutting board or parchment paper. Spread a dose of the filling on one end making the entire length. Then fold the sheet first on both sides of the filling. Then roll up the sheet in bundles. Do the same with the rest of the vegetables and rice leaves. Remember to renew the boiling water in the dish, as the rice leaves do not soften well in lukewarm water.
Place the finished spring rolls in a baking dish lined with parchment paper. Brush with oil and sprinkle with garlic powder and black pepper. Bake at 200°C for 20 minutes. Do not wait for a golden color, the spring rolls remain pale white.
Serve hot with a glass of white wine and a good salad.