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?
“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!
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.
Each roll is topped with the seasoned veggies, rolled tightly, and baked until crispy.
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.
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:
- 2 (6-ounce) cans California Ripe Olives, drained
- 2 Tbsp olive oil
- 2 Tbsp unseasoned rice vinegar
- 1/2 tsp fresh ginger, minced
- 1 tsp onion powder
- 1 Tbsp Sriracha
- 2 tsp minced garlic
- 2 Tbsp olive oil
- 2 tsp minced garlic
- 1 tsp fresh ginger, minced
- 1 small shallot, minced
- 8oz mushrooms (of your choice), sliced
- 2 1/2 cups shredded carrot
- 1/2 green cabbage, shredded
- 2 cups fresh green beans, lightly steamed
- 2 tsp lower-sodium soy sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 20 eggroll wrappers
- Sweet chili sauce for dipping
- Preheat your oven to 400 degrees F.
- Place all ingredients for the olive tapenade in a food processor and pulse until finely chopped. Set aside.
- 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.
- Spray a baking sheet with cooking spray.
- 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.
- Place on baking sheet and bake for 10-12 minutes, until the edges are brown and crispy.
- Serve with sweet chili sauce!
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!