Italian spring rolls

January 28, 2013 (Last Updated: January 11, 2019)

TO DRINK: A fresh Italian bubbly like prosecco will cut through the fattiness of the ham and pastry

Italian spring rolls

Ingredients

  • SPRING ROLLS
  • 1 wedge smoked mozzarella
  • 1 bunch fresh rocket, cleaned
  • 10 slices Parma ham
  • 10 sheets spring roll pastry
  • oil, for deep-frying
  • SPRING ROLL SAUCE
  • 1 onion, finely chopped
  • 200g (1 cup) white sugar
  • 500ml (2 cups) white wine
  • 1L (4 cups) fresh cream
  • 25ml Dijon mustard
  • salt and freshly ground black pepper, to taste

Instructions

1

Cut the mozzarella into even, finger-size batons. Wrap each piece of mozzarella in a rocket leaf, and then with Parma ham.

2

Roll each parcel in a sheet of spring roll pastry and seal the edges with water.

3

Deep-fry at 180°C until golden brown. Serve immediately or freeze until needed.

4

For the sauce, simmer the onion, sugar and wine in a saucepan until the liquid is reduced almost completely.

5

Add the cream and mustard and simmer gently until reduced by half and the sauce is a coating consistency. Remove from heat and season.

 

 

Send this to a friend