Vegetable Spring Roll

Rania Al-KhatibKüchenchef

Zutaten

• 15 sheets of filo dough (baklava dough)
  15 sheet
• 1 carrot, grated
  1 piece
• 1 potato, grated
  1 piece
• 1 zucchini, grated
  1 piece
• 150 grams of mushrooms, chopped
  150 grams
• 100 grams of cheese, grated
  100 grams
• 3 tablespoons of butter
  3 tablespoons
• Garlic (optional)
  0
• 1 tablespoon of fresh coriander, chopped
  1 tablespoon
• Salt and pepper
  0

Schritte

1. 1

   Fry the carrot, potato, zucchini, and mushrooms in a frying pan with 1 tablespoon of butter, salt, pepper, and coriander over low heat, allowing to cook while stirring for 20 minutes.

   Benötigte Werkzeuge:

   Bratpfanne

   20 Min
2. 2

   Remove the frying pan from the heat, add the cheese, and let it cool slightly.

   5 Min
3. 3

   Once the mixture has cooled, lay out one sheet of pastry or phyllo and brush it with a little of the remaining melted butter (use a kitchen brush to make it easier to spread).

   Benötigte Werkzeuge:

   🍳

   Brush

   5 Min
4. 4

   Place a tablespoon of the mixture in the center of the sheet, shaping it to your liking into triangles or cigar shapes (spring rolls).

   5 Min
5. 5

   To securely close the wrapper, use the flour and water mixture at the final stage of shaping the spring roll or triangle.

   5 Min
6. 6

   Brush the spring rolls or triangles with a little of the remaining butter and place them on a baking sheet, then put them in a medium oven until golden brown (about 15 minutes).

   Benötigte Werkzeuge:

   Ofen

   15 Min
7. 7

   You can sprinkle them with cheese two minutes before taking them out of the oven just for decoration, serve hot and enjoy.

   2 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags