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Baked Veggie Spring Rolls with Spicy Black Olive Tapenade

September 9, 2015

It’s Wednesday already?! I love three day weekends. This means only two more days until my flight to Vermont for Blog Brulee! I’ve never traveled this much in such a short period of time– the ranch trip in July for my birthday (courtesy of Nick <3), the almond tour in August, and now Blog Brulee!

I love the feeling of traveling, especially on my own. Don’t get me wrong, I love traveling with Nick, but it feels so good to travel by yourself– it’s a certain sense of freedom. Does anyone else feel this? 

Baked Veggie Spring Rolls with Spicy Black Olive Tapenade

“I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Today I’m sharing a special recipe for baked veggie spring rolls, with a black olive tapenade! This is an entry for the Mediterranean Diet Flavors contest sponsored by California Ripe Olives. We were challenged to utilize and highlight the California Ripe olive in unique and tasty recipes that also include other flavors represented in the Mediterranean diet– fresh fruits and veggies, whole grains, nuts, legumes, fresh fish and seafood, lean meats, cheese, yogurt and red wine.

They also challenged us to step outside of the traditional Mediterranean favorites and integrate olives and other key Mediterranean ingredients into other cuisines as well. Which is what I’m doing today with these spring rolls! 

Baked Veggie Spring Rolls with Spicy Black Olive Tapenade

These spicy baked spring rolls are filled with a black olive tapenade, fresh veggies such as carrots, cabbage, green beans and mushrooms, and are baked in a wrapper and dipped in sweet chili sauce. 

Olive-based tapenades are typically made with anchovies and/or vinegar, and are very popular in Italian cuisine. A typical tapenade base ingredient is the olive, commonly the black olive. Olive oil is then added until the mixture forms a paste, and then the mixture is flavored with other ingredients such as vinegar, garlic, herbs, or lemon juice. Tapenade is usually used as part of an appetizer, as a topping on crackers or as a condiment. 

I created an Asian-inspired tapenade made with black olives, olive oil, unseasoned rice vinegar, fresh ginger, onion powder, minced garlic, and Sriracha! Everything is made better with Sriracha. Each spring roll has a tablespoon of this spicy mixture. 

Baked Veggie Spring Rolls with Spicy Black Olive Tapenade

Each roll is topped with the seasoned veggies, rolled tightly, and baked until crispy. 

Baked Veggie Spring Rolls with Spicy Black Olive Tapenade

Black olives are an essential part of the Mediterranean diet. Olives contain monounsaturated fat– the healthy fat!

  • California black ripe olives are as good as they taste with vitamin E (.25 mg per serving), iron (.49 mg per serving), vitamin A (60 IU per serving), and fiber (.5 grams per serving). They are packaged at their peak to preserve nutrients for year-round enjoyment.
  • A serving of olives contains 0 grams of trans fat and olives are naturally a cholesterol-free food!
  • California Ripe Olives are one of the most versatile items in the pantry. They are loved for their unique flavor, texture and color, but also can be part of a healthy diet. Click here to learn more.

Baked Veggie Spring Rolls with Spicy Black Olive Tapenade

Try these spring rolls at your next event (football season is coming up!) and impress your guests with this unique twist of the spring roll!

Follow California Ripe Olives: 

Website: www.calolive.org
Facebook: https://www.facebook.com/CaliforniaRipeOlives
Twitter: https://twitter.com/CalRipeOlives
Pinterest: https://www.pinterest.com/CalRipeOlives/

Baked Veggie Spring Rolls with Spicy Black Olive Tapenade
2015-09-07 17:56:54
Yields 20
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For the tapenade
  1. 2 (6-ounce) cans California Ripe Olives, drained
  2. 2 Tbsp olive oil
  3. 2 Tbsp unseasoned rice vinegar
  4. 1/2 tsp fresh ginger, minced
  5. 1 tsp onion powder
  6. 1 Tbsp Sriracha
  7. 2 tsp minced garlic
For the filling
  1. 2 Tbsp olive oil
  2. 2 tsp minced garlic
  3. 1 tsp fresh ginger, minced
  4. 1 small shallot, minced
  5. 8oz mushrooms (of your choice), sliced
  6. 2 1/2 cups shredded carrot
  7. 1/2 green cabbage, shredded
  8. 2 cups fresh green beans, lightly steamed
  9. 2 tsp lower-sodium soy sauce
  10. 1/4 tsp salt
  11. 1/4 tsp pepper
  12. 20 eggroll wrappers
  13. Sweet chili sauce for dipping
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Place all ingredients for the olive tapenade in a food processor and pulse until finely chopped. Set aside.
  3. In a large pan, heat the olive oil over medium heat. Add the garlic, ginger, shallot and cook for 30 seconds. Add the mushrooms, carrot, cabbage, green beans, soy sauce, salt and pepper. Cook until the vegetables are just soft. Remove from heat and set aside.
  4. Spray a baking sheet with cooking spray.
  5. On a clean surface, set the eggroll wrapper in a diamond position. Add one tablespoon of filling to the center, leaving an inch at each end (see photos in blog post for clear rolling directions). Add a scant 1/4 cup of the veggie mixture to the center. Roll the bottom portion over the filling and tuck. Next, tuck in the sides. Finally, roll tightly.
  6. Place on baking sheet and bake for 10-12 minutes, until the edges are brown and crispy.
  7. Serve with sweet chili sauce!
By Emily @ Zen & Spice
Zen & Spice https://zenandspice.com/
[inlinkz_linkup id=552441 mode=1]

Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Appetizers, Lightened Up, Recipes, Snacks, Vegetarian

Reader Interactions

Comments

  1. Elizabeth Shaw says

    September 9, 2015 at 9:17 am

    YUM!!!! OMG I was just asked to do a baked spring roll recipe by a follower and this is perfect, I’ll just send it her way!! So pretty, I almost don’t want to eat it:) I better “yum” for later :)

  2. Pragati // Simple Medicine says

    September 9, 2015 at 9:50 am

    I love that these are baked vs. fried. The filling sounds delicious! Sweet chili sauce is the perfect dipping sauce, too :)

  3. Rebecca @ Strength and Sunshine says

    September 9, 2015 at 1:44 pm

    These sounds fantastic! Great idea for the filling!

  4. Kalee @ The Crowded Table says

    September 9, 2015 at 1:56 pm

    LOVE how creative this recipe is. It looks delicious!!!

  5. Ashley Murphy-Morais says

    September 9, 2015 at 8:07 pm

    So creative and beautiful photos!!

  6. Cindys Recipes and Writings says

    September 9, 2015 at 8:12 pm

    I love the idea that you switched it up with rice vinegar and Sriracha.

  7. Rachel @ Delicious Balance says

    September 10, 2015 at 4:33 pm

    Such a creative idea! These look soooooo good! I’m going to pin for later :)

  8. Dana says

    September 15, 2015 at 6:36 pm

    Love the flavor combination here! And I agree, I love traveling by myself too — makes me feel all adult and stuff. So great meeting you at Blog Brulee!

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

Follow along for delicious, easy recipes and simple strategies to learn how to become comfortable in the kitchen and embrace mindfulness. Read More…

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