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An easy and delicious spinach roll made with spring roll wrappers! Served with a bright red, mild chilli sauce which complements the rolls perfectly. Small spring roll wrappers would give pretty cigar-sized rolls, perfect as finger foods.
Difficulty: Easy
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| INGREDIENTS |
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For Rolls:
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Spring Roll Wrappers - 20, large OR 40, small
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Frozen Spinach - 700 grams, all the water squeezed out
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Spring Onions - 20 grams, chopped
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Cottage Cheese - 200 grams
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Feta Cheese - 120 grams, crumbled
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| Parmesan Cheese - 40 grams, grated |
Garlic Butter - 80 grams
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| For Roasted Chilli Sauce: |
Red Chillies - 6, large, slit and deseeded
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Garlic - 4 whole cloves
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Spanish Onion - 1, medium, peeled and halved
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Red Pepper - 1, medium, halved and deseeded
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Lemon Juice - 1 teaspoon
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Olive Oil - 2 tablespoons
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| METHOD |
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Mix together all the filling ingredients for the rolls and keep aside. For large spring roll wrappers, use 2 tablespoons of the spinach filling and for small spring roll wrappers, use 1 tablespoon of filling. Roll up into cigar shapes. Cover with cling wrap and keep aside till serving time. Shallow fry just before serving, till crisp and brown. Serve with the Roasted Chilli Sauce.
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| For the Sauce: Place all the vegetables in a heat-proof pan. Dribble over with the olive oil. Grill for 10 minutes till the skins blacken. Cool and then peel off skins. Blend together with pan juices and lemon juice. Adjust seasoning and serve with the rolls. |
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TO TWEAK THIS RECIPE
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| For a more fiery sauce, don't deseed the red chillies. |
| Try adding a couple of teaspoons of pesto sauce to the filling in place of the garlic butter. It makes for a delicious change. |
