You won't believe it, but, the Culinary Gods did straighten up and fly right. They even brought their pigs. You can imagine the sight of those pigs made flying around my kitchen while I was trying to make baby shower food. Technically, I suppose that I didn't manage to finish two new types of appetizers for the shower, but I got the candied nuts done (I added pumpkin pie spice to the pecans and figured that I'd call them "fall spiced") which makes for three separate batches of candied pecans. And, this is the great part, I also managed (with the Hubs's invaluable help) to get the pea and prosciutto spring rolls completed. All 8 million of them. (Did I mention that R. has at least 55 people attending the shower?)
The finished "test" spring rolls not as pretty as later rolls, but just as tasty
The rolling technique for the wanton wrappers took a little sorting out and the ones in the photo are some of the first "experiments" the Hubs and I tried. We decided to cook them up to make sure they tasted good (and to reward the kitchen staff). When bake them off for the shower I am going to brush the spring rolls with an egg wash. I don't want to fry them (both for time and health considerations) but I wanted them to look more golden than they would otherwise, so the egg wash is the perfect solution. The thing that makes these spring rolls so good, and so surprising, is the addition of mint and basil. Basil and prosciutto is a standard flavor combination and, as Jamie Oliver always says, "peas and mint are great friends." The fresh herbs really do enhance the flavor of these spring rolls.
Pea and Prosciutto Spring Rolls
1 bag frozen peas
5 ounces prosciutto
1 medium onion
2 tbsp fresh mint
2 tbsp fresh basil
1 tbsp dried tarragon
1 tbsp garam masala
3 ounces aged gouda
2 tbsp olive oil
salt and pepper
1 package wanton wrappers
1 egg
Cook the peas in the microwave and mash them slightly (mash them until about half of the peas are mashed). Dice the onion and saute it in a large skillet over medium-low heat with the olive oil and a large pinch of salt. While the onions cook, tear the prosciutto into small pieces. When the onions are softened and starting to caramelize (about 7 minutes) add the prosciutto and cook until the onions are caramalized and the prosciutto is crispy. As the onions and prosciutto cook grate the gouda. Add the onions and prosciutto to the peas, followed by the cheese and the spices. Season to taste with salt and pepper. Beat an egg in a small bowl to serve as the "paste" sealing the spring rolls. When the filling is made, use it to fill the wanton wrappers (adding 1 heaping tablespoon to the wrapper), roll the wrapper around the filling, being sure to tuck the edges in and brush the beaten egg around the edges of the wanton wrapper to seal the edges.
Before baking the spring rolls, brush the top of the roll with the beaten egg. Bake the wantons a 400 degrees for 6 - 7 minutes (depending on your oven) until they have turned golden. If you aren't planning to serve the wantons immediately, freeze them and bake them off still frozen.
Bon Appetit!
Makes 21
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