Features/ Recipes

Italian spring rolls

2013-01-28 14:40:40

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


1 wedge smoked mozzarella
1 bunch fresh rocket, cleaned
10 slices Parma ham
10 sheets spring roll pastry
oil, for deep-frying

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


  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.




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