Vegetable Spring Roll

Rania Al-KhatibCocinero

Ingredientes

• 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

Pasos

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.

   Herramientas necesarias:

   Sartén

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2. 2

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

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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).

   Herramientas necesarias:

   🍳

   Brush

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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).

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5. 5

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

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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).

   Herramientas necesarias:

   Horno

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7. 7

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

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Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas