What’s happening

This Passover, elevate your Seder plate with an innovative twist: Charoset Spring Rolls. Seamlessly combining the sweet, traditional charoset with an Asian culinary flair, this dish wraps richness in a delightful crunchy bite, all complemented by a piquant dipping sauce.

Why it matters

Incorporating the cultural interaction of Israel’s diverse communities, these charoset spring rolls don’t just offer a novel taste sensation; they also demonstrate the harmonious blending of culinary traditions. The result is not just a symbolic dish for freedom – it’s a celebration of the vibrant exchange of ideas and flavors within Israeli society, strengthening connections between customs and contemporary cuisine.

The recipe

Ingredients (8 rolls, serves about 16)

Wrapping:

– Leaves from 1 head of butter lettuce or romaine
– 8 rice paper sheets

Charoset filling:

– 6 Medjool dates, pitted
– ½ cup golden raisins
– ½ cup dark raisins
– 2 heaping tbsp ground almonds
– ½ cup slivered blanched almonds
– ½ cup chopped walnuts
– 1–2 tbsp almond butter
– ½ tsp grated lemon or orange zest
– 1 cm fresh ginger root, finely chopped
– Pinch of salt

Dipping sauce:

– 2 tbsp peanut butter
– 1 tbsp silan (date syrup) or honey
– 2 tbsp grape juice or water
– 2 tbsp water
– 1 tbsp lemon juice
– 1 tsp finely chopped ginger

Instructions

1. Prepare the filling by chopping dates and raisins finely, then mixing with the other ingredients. Refrigerate for up to 4 days.
2. Arrange for assembly using softened rice papers and lettuce leaves.
3. Roll the charoset mixture tightly, covering with a damp towel to retain moisture, and refrigerate for up to 5 hours before serving.
4. Create a smooth dipping sauce ready to chill for three days, enhancing the roll flavors.
5. Before serving, halve each roll, and present with the tangy sauce.

Unleash your culinary creativity

For those looking to add heartiness, integrate sautéed ground chicken for a savory option, expanding your Passover menu into new territories.

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This story was first published on ynetnews.com.