- Phyllo pastry sheets
- Pink shrimp, 100 g
- Crab meat, 150 g
- Button mushrooms, 200 g
- Ripe tomato, 1
- Parisian ham, 100 g
- Mixed salad greens, peeled and washed, 200 g
- Chopped mint, 1 tablespoon
- Chopped basil, 1 tablespoon
- Peanut oil, 1 glass
- Chopped chervil, 1 tablespoon
- Whole egg, 1
- Carrot, 1
- Lemon, 1
- Butter, 1/2 walnut size
- Roasted and crushed peanuts, 70 g
- Salt, pepper
- Remove the earthy stalks from the mushrooms, wash them, and cut into fine brunoise dice.
- Peel and wash the carrot, then cut into fine julienne strips. Blanch for 5 minutes in salted boiling water, refresh under cold water, and set aside.
- Cut the ham and shrimp into small cubes.
- In a small sauté pan, sweat the mushroom brunoise in butter for 5 minutes. Set aside.
- In a salad bowl, combine all the filling ingredients, including the peanuts, herbs (except chervil), 100 g of salad greens, salt, and pepper to taste. Add the whole egg and mix everything well.
- Cut strips from the phyllo pastry, place a tablespoon of filling on each, and roll up, folding the edges inside to seal. Arrange on a platter.
- Heat the peanut oil in a pan until very hot. Fry the spring rolls for 3 minutes on one side, then 3 minutes on the other. Drain on absorbent paper and keep warm.
- Arrange the remaining 100 g of salad greens on 4 plates. Top with the spring rolls, squeeze lemon over them, and sprinkle with chopped chervil.
Chef Jayne's Pro Tip: This is one of my all-time favorite appetizers—bursting with fresh flavors. Prep the rolls up to two hours ahead (keep covered and separated), then fry just before serving. Dress the salad with vinaigrette in advance for ease.
