These delicious snacks are a super healthy way to use your recently foraged treats and some of your staple fridge vegetables.
Alexanders are ripe for picking from April to June. These wonderful wild edible plants pop up everywhere. You will find them growing in park edges, forest edges and near coastal regions. It tastes like a mixture of celery and parsley, making it the perfect pairing for stir-fry’s and a lot of Asian dishes. If you are a vegetarian then you will welcome this addition to your vegetable list.
Try boiling the stems and leaves and making a substitute for pepper from the flower heads. The seeds are spicy acting as a healthy addition to your spice rack. You will see that many chefs use the roots, roasting them with a little olive oil and salt (as you would normally do with roasted carrots and parsnips).
Here is our little Alexander recipe for you to try out at home.
Alexander Spring Rolls
Spring Roll Wraps
2 cups of flour
2 tablespoons of corn starch
3/4 cup of very cold water
1 heaped teaspoon of salt
Tip: Once you have combined the ingrediants to form your dough leave it to the side for 20 minutes while you prepare your filling.
Spring Roll Filling
Finely Chopped Alexender Leave
Finely chopped Alexander stems (about a handful)
1 bunch of wild garlic leaves
Finely chopped yellow onion
Yellow pepper sliced finely
3 Tablespoons of Oyster Sauce
Salt and Pepper
- Gently saute the filling ingredients in a hot pan for 10 minutes.
- In a small bowl beat an egg.
- Now make 8 dough balls from your wrapping mixture. Spend time rolling out each ball until it is as thin as you can get it.
- Add the filling to the centre of your wrap.
- Brush the rest of the inside with egg to help stick the wrap together and roll them up.
We hope that you have fun trying this wild recipe and sharing your Alexander Spring Rolls with friends.
To start planning your foraging adventures you can download a copy of our Foraging Workbook Planner here.
If you have been experimenting with foraged foods we would love to hear from you.