Spring Cones

Spring cones are a fun variation of the more known spring rolls. Here I’ll list a simple version that’s filled with vegetables, but remember that you can customize the filling with your favorite ingredients. Here’s the recipe:

Ingredients

• Phyllo dough sheets or spring roll wrappers
• 1 carrot
• 1 zucchini
• 100 g of cabbage
• 50 g of bamboo shoots (optional)
• 1 red bell pepper
• 100 g of mushrooms (champignons or shiitake)
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil (optional)
• Oil for frying
• Salt and pepper to taste

Preparation

1. Start by preparing the vegetables: wash and finely slice the carrot, zucchini, cabbage, red bell pepper, and mushrooms. If you decide to use bamboo shoots, drain them from their conservation liquid.
2. Heat a pan or a wok over medium-high heat and add a drizzle of oil. Sauté the vegetables, stirring often for about 3-5 minutes.
3. Add soy sauce, sesame oil (if using), salt and pepper, and cook for another 2 minutes. Let the vegetables cool down.
4. Take a sheet of dough and cut it into squares of approximately 10-15 cm on each side. If you’re using phyllo dough, make sure to keep the sheets moist by covering them with a damp cloth to prevent them from drying out.
5. Place a tablespoon of filling in the center of each square and fold the dough to form a cone, sealing the edges with a bit of water or with a batter made of flour and water.
6. Heat a generous amount of oil in a pan and fry the cones until golden, then drain them on paper towels.

Interesting Facts

Spring cones are a fun alternative to traditional spring rolls. Their conical shape makes them perfect as finger food for a buffet or an appetizer. Variations on the theme can include adding proteins such as chicken or shrimp, as well as the use of different spices to vary the flavor.

Remember that if you have specific ingredients available or dietary preferences, I can adapt the recipe for you!