Ricotta Spring Rolls
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 sheets frozen Filo dough (approx. 20 cm length, approx. 300 g in total, separated and thawed)
- For the Sauce
- 3 ½ Tbsps sugar
- 1 Tbsp tomato puree
- 1 tsp salt
- 1 Tbsp Rice vinegar
- 1 red chili pepper (rinsed, halved, deseeded and very finely chopped)
- For the Filling
- 1.333 cups Paneer (chopped into cubes)
- 2 cups Spinach (rinsed, drained and sorted)
- 1 red pepper (rinsed, halved, cleaned and chopped)
- 3 scallions (rinsed, cleaned and chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 green chili pepper (rinsed, halved, deseeded and finely chopped)
- 4 Tbsps soybean oil
- ½ tsp lemon zest (finely grated)
- ½ cup Ricotta cheese
- Oil (to deep fry)
Preparation steps
1.
To make the sauce, bring the sugar and around 4 tbsp of water to a boil and simmer until the mixture turns into a clear syrup.
2.
Stir in the tomato puree, salt, vinegar and chilli and let cool.
3.
To make the filling, fry the paneer cubes in 2 tbsp of hot oil until golden brown.
4.
Wilt the spinach in the remaining oil and continue frying until steamed dry.
5.
Mix together the spinach, red pepper, spring onions, garlic, chilli, paneer, lemon zest and ricotta and season with salt and pepper.
6.
Divide the mixture between the sheets of pastry.
7.
Fold in the ends of the pastry squares and roll up. Brush the edges with water and press firmly to close.
8.
Deep fry the spring rolls in hot oil for around 5 minutes a few at a time until golden brown.
9.
Serve with the chilli sauce.
