One of my favourite things to eat (of many) is well spring rolls. The kids and I enjoy making the fresh salad type rolls but my secret love is for fried spring rolls. Sometimes I visit a local Vietnamese restaurant during lunch and pick up an order of spring rolls all to myself. And eat them in the truck lol. It’s that mom time alone where I don’t have to share with anyone. Even in the truck. I’ll take it.
I’ve made them before, but it’s been awhile. My son has recently started liking them as much as I do, so when we order Vietnamese food we end up fighting over the spring rolls. Note above alone time.
With a blend and extend challenge upon us thanks to Mushrooms Canada, I’ve been trying to think outside of the box to create a blended appetizer. Spring Rolls came to mind and the flavourings I use in the Thai Salad with Jalapeno & Mint I make. I took inspiration from this recipe and went for it. My son loved them so much he must have eaten four within minutes.
Made from ground beef and minced mushrooms, plus a few veggies for good measure, these spring rolls contain minced mushrooms and ground beef. This is how you add another serving of vegetables to the plate.
Here’s the method.