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An easy and delicious cheese and vegetable roll made with spring roll wrappers! Serve with a mild chilli sauce or fruit chutney which will complement 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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Orange Pumpkin - 250 grams, cut into tiny cubes
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Potatoes - 300 grams, cut into tiny cubes
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Carrots - 80 grams, cut into tiny cubes
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| Green/Red Pepper - 250 grams, deseeded and cut into tiny dice |
| Parmesan Cheese - 40 grams, grated |
| Cheddar Cheese - 40 grams, grated |
| Spring Onions - 20 grams, chopped fine |
| Butter - 30 ml |
| Plain Flour - 15 grams |
| Milk - 250 ml |
| Vegetable Stock - 125 ml |
| For Roasted Chilli Sauce: |
| Red Chillies - 6, large, slit and deseeded |
| Garlic - 4 whole cloves |
| Spanish Onion - 1, medium, peeled and halved |
| Red Pepper - 1, medium, halved and deseeded |
| Lemon Juice - 1 teaspoon |
| Olive Oil - 2 tablespoons |
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| METHOD |
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Filling: Cook potato and carrots in the vegetable stock till just done. Keep aside, In a seperate pan, melt butter and whisk flour in to form a roux. Gradually stir in milk to form a thick white sauce. Add the two cheeses to this sauce and stir the cooked potato/carrot mixture in, along with the rest of the ingredients. Cook for another minute, and remove from heat and cool. Use 2 heaped tablespoons of the vegetable filling for the large wrappers 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 or a fruit chutney of your choice.
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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. |
