Fried Spring Roll
3 servings
12 minutes
Fried spring roll is a magnificent combination of a crispy golden crust and tender, aromatic filling. Although its roots lie in Asian cuisine, this version has adopted a European style through the use of mozzarella and sun-dried tomatoes. The spring roll pleasantly surprises with the harmony of fresh Beijing cabbage, the spiciness of cilantro, and the creamy softness of cheese. A light spiciness from chili flakes adds zest to the dish. These rolls are perfect as an appetizer for cozy evenings or as a vibrant addition to a festive table. They are delightful to eat warm when the cheese inside is still stretchy and the thin rice shell is crispy outside. They can be served with favorite sauces to highlight the richness of flavor nuances.
1
Tear the green part of the Beijing cabbage leaf by hand.
- Napa cabbage (pak choi type): 1 piece
2
Separate the cilantro leaves from the stems.
- Cilantro: 2 sprigs
3
Cut the mozzarella into strips.
- Mozzarella cheese: 50 g
4
Do the same with Ramiro and sun-dried tomatoes.
- Ramiro pepper: 20 g
- Sun-dried tomatoes: 25 g
5
Soak the rice paper sheet in room temperature water for a few seconds.
- Rice paper: 3 pieces
6
Place it on a flat surface.
7
Lay out the ingredients for the filling.
- Napa cabbage (pak choi type): 1 piece
- Cilantro: 2 sprigs
- Mozzarella cheese: 50 g
- Ramiro pepper: 20 g
- Sun-dried tomatoes: 25 g
- Rice paper: 3 pieces
8
Roll the sushi.
9
Send to the heated oil in the pan. Fry on high heat for 3-4 minutes on each side.
- Vegetable oil: 2.5 tablespoons
10
Transfer to a plate, season with chili flakes, and serve.
- Chili flakes: to taste
