TO DRINK: A fresh Italian bubbly like prosecco will cut through the fattiness of the ham and pastry
Italian spring rolls
- 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
Cut the mozzarella into even, finger-size batons. Wrap each piece of mozzarella in a rocket leaf, and then with Parma ham.
Roll each parcel in a sheet of spring roll pastry and seal the edges with water.
Deep-fry at 180°C until golden brown. Serve immediately or freeze until needed.
For the sauce, simmer the onion, sugar and wine in a saucepan until the liquid is reduced almost completely.
Add the cream and mustard and simmer gently until reduced by half and the sauce is a coating consistency. Remove from heat and season.