East-West Spring Rolls

  

Ingredients

1 1/2 tsp Olive oil

2 small Spring onion bulbs

1 Green bell pepper, chopped

4 pieces Tomatoes (sun dried)

2 tbsp Bread crumbs

1 1/2 tbsp Parmesan cheese

1/2 tbsp Ginger, grated

1 tsp Chives

60 gram Buffalo mozzarella cheese

1 tsp Balsamic vinegar

2 tbsp Corn flour

1 tsp Stock

For the dip:

8 Basil leaves

2 tbsp Olive oil

1 tbsp Parmesan

1 Garlic (smashed)

1 Chili

6 Green olives

1 tbsp Mayonnaise/ yogurt

 

Preparations

 In a hot pan add a dash of olive oil in which you can add the spring onions, green bell peppers and ginger.

Give it a good toss.

Add balsamic vinegar to deglaze and put in another bowl.

Blend the sun dried tomatoes with breadcrumbs, Parmesan cheese and salt and pepper to taste.

Add some chopped chives and give it a nice mix, don't need to make it too smooth.

Mix with the spring onions and bell peppers.

In a small bowl make a paste with 2 tbsp corn flour and 1 tsp stock.

Brush a spring roll sheet with the corn flour paste.

Put a few basil leaves. Top them with the mozzarella and tomato mix.

Roll the spring roll into long cylindrical shape.

Using cornstarch and stock as a binding agent.

Deep fry till golden brown and serve with the basil dip.

 

Prepare the basil dip:

In a mixer put basil leaves, olive oil, Parmesan cheese, clove garlic, green chilly, green olives and mayonnaise and give a good blitz.

Add a pinch of salt and serve with the spring rolls

 

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