Spring Roll with Vegetables

Dana El-HassanCuisinier

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   Poêle à frire

   20 minutes
2. 2

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

   5 minutes
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).

   Matériel requis:

   🍳

   Brush

   5 minutes
4. 4

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

   5 minutes
5. 5

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

   5 minutes
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 preheated oven until golden brown (about 15 minutes).

   Matériel requis:

   Four

   15 minutes
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 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques