Mozzarella and vegetable spring rolls

By admin
30 April 2014

These herby spring rolls are so easy to make with phyllo pastry and the possibilities for alternative fillings are endless.

Makes 16 Preparation: 15 min Cooking: 15 min

4 carrots, grated

250 ml (1 c) grated mozzarella cheese

½ cucumber, grated

4 thyme sprigs, chopped

1 rosemary sprig, chopped

black pepper

12 phyllo pastry sheets

melted butter

oil for deep-frying

1 In a bowl mix the carrots, cheese, cucumber, thyme and rosemary. Season with black pepper.

2 Stack 4 phyllo pastry sheets and cut the stack into 4 rectangles. Working with one of the rectangles, place a spoonful of vegetable mixture in the middle of a short side. Roll up the pastry around the filling until halfway, fold in the sides over the filling then continue rolling up into a cylinder. Brush the end with butter and seal. Repeat with the remaining pastry and filling.

3 Heat oil in a deep pot over medium heat and deep-fry the spring rolls until golden. Remove with a slotted spoon and drain on kitchen paper.

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