I really enjoy eating spring rolls. The crisp, light, flaky exterior compliments the warm crunchy interior. The key is the crunch.
I have not used spring roll wrappers outside of their original purpose until today. We have toyed with bric dough and phyllo, yet nothing has the crispness of the spring roll. Today, we used spring roll wrappers to tightly wrap
lamb tenderloins which were marinated in a chermoulah spice rub and brushed with our date-yuzu relish.
We coated the interior of the wrappers with melted butter flavored with the spice mix and then wrapped the tenderloins in their covering. When the tenderloins were enclosed, we sauteed them in olive oil and finished roasting them with a knob of butter. We then took a new approach to resting meats. Instead of adding the herbs to the pan, we allowed the lamb to rest on a bed of thyme and fresh bay leaves. The hot lamb released the essential oils in the herbs and the room was sweetly perfumed. Also, the lamb in its crisp exterior was slightly elevated so that the wrapper does not have an opportunity to get soggy.
Once carved table side, it was a feast for all the senses and pretty darned tasty to boot.
