Mini spring rolls- 3 Flavors with Dill, Pumpkin, Chevre, Banana & Cauliflower /ミニ春巻き3種,ディル＆シェーヴルで

Mini spring rolls with three types of fillings—seasonal, savory, and sweet. Quick to make, delicious to serve. Great for party platters or cozy meals at home.

What I Mean by “Spring Rolls”

My experiment with three flavor mini “Harumaki/春巻き” – spring rolls.

It’s a bit confusing in English, as spring rolls can also refer to the Vietnamese rice paper rolls… so just to make sure I am more clear with you:

• Spring roll wrappers (what I’m cooking this time, Chinese origin): Made of wheat, needs to be cooked by baking or frying.
• Rice paper (Vietnamese style): Made of rice, translucent, and could be eaten raw (by soaking in water).

Mini spring rolls- 3 Flavors. Super simple, quick, and delicious✨

Flavor Ideas

1. Pumpkin, Dill & Goat Cheese (Chevre)

• Steam or microwave peeled pumpkin and mash
• Mix with fresh dill and soft goat cheese
• Wrap and roll

2. Cauliflower, Bacon & Dill

• Mince cauliflower finely
• Mix with cooked bacon, dill, and optionally some cheese
• Wrap and roll

3. Banana & Cinnamon (Dessert-style)

• Slice ripe banana
• Sprinkle cinnamon and a bit of brown sugar
• Wrap and roll

How to Wrap

• Lay spring roll wrapper diagonally (diamond shape).
• Place filling slightly below center.
• Fold bottom point up, then sides in like an envelope, then roll up.
• Seal with flour-and-water paste.

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How to Fry

• Since fillings are all pre-cooked or edible raw, you’re just frying the skin.
• Tip: For extra crispness, fry in two stages:
  1. Light fry at 160°C
  2. Drain and let rest
  3. Finish at 180°C until golden brown
     (This is the same method I use for crispy fried chicken!)

Serving Suggestions

• Serve warm for apéro (small bites before dinner) or finger food at gatherings.
• Pair with wine, yuzu sauce, or just enjoy as is!

Visual Guide to the Recipe

3種のミニ春巻き：ディル＆パンプキン、カリフラワー＆ベーコン、バナナ春巻き

手元のシェーブルとディルを何か季節とマリアージュさせてみたい…さらにはバナナも食べきりたい…でも塩っ気も欲しい…！

そんな想いから生まれた、ミニ春巻き3種です✨
🎃かぼちゃ：皮を落としてレンチン/蒸してマッシュ、ディル＆ちぎったシェーヴル（今回はヤギのチーズですが、どんなチーズでも✨）で巻き巻き
🍖お惣菜：ベーコン＆細かくバラしたカリフラワーをベースに（余ったディルやチーズも入れて）
🍌バナナ：シナモンと(&ちょっぴり黒砂糖）

これまで春巻きはちゃんと向き合ったことのないジャンルだったので、少し予習を。
“最初は160℃で軽く揚げて取り出し、180℃に上げた揚げ油に入れて二度揚げする”（銀座アスターの料理長の記事より）、お惣菜風なしっかりとした春巻き向けのポイントのようですが、たしかに！こんがり、パリッ、嬉しい出来上がりでした✨
もっと春巻きを作ってみたくなります✨