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Ingredients
1 1/2 tsp olive oil
2 small spring onion bulbs
1 chopped green bell pepper
4 pieces sun dried tomatoes
1 1/2 Tbsp bread crumbs
1 1/2 Tbsp parmesan cheese
1/2 Tbsp grated ginger
1 tsp chives
60 gms buffalo mozzarella cheese
1 tsp balsamic vinegar
2 Tbsp corn flour
1 tsp stock
For the dip:
8 basil leaves
2 Tbsp olive oil
1 Tbsp parmesan
1 smashed garlic
1 chilly
6 green olives
1 big Tbsp mayonnaise/ yogurt
Cooking Style
In a hot pan add a dash of olive oil in which you can add the spring onions, green bell peppers and ginger.Give it a good toss. Add balsamic vinegar to deglaze and put in another bowl.Blend the sun dried tomatoes with breadcrumbs, Parmesan cheese and salt and pepper to taste.
Add some chopped chives and give it a nice mix, don't need to make it too smooth.Mix with the spring onions and bell peppers.In a small bowl make a paste with 2 tbsp corn flour and 1 tsp stock.
Brush a spring roll sheet with the corn flour paste.
Put a few basil leaves. Top them with the mozzarella and tomato mix.Roll the spring roll into long cylindrical shape. Using cornstarch and stock as a binding agent.Deep fry till golden brown and serve with the basil dip.
For the basil dip:
In a mixer put basil leaves, olive oil, parmesan cheese, clove garlic, green chilly, green olives and mayonnaise and give a good blitz. Add a pinch of salt and serve with the spring rolls.
1 1/2 tsp olive oil
2 small spring onion bulbs
1 chopped green bell pepper
4 pieces sun dried tomatoes
1 1/2 Tbsp bread crumbs
1 1/2 Tbsp parmesan cheese
1/2 Tbsp grated ginger
1 tsp chives
60 gms buffalo mozzarella cheese
1 tsp balsamic vinegar
2 Tbsp corn flour
1 tsp stock
For the dip:
8 basil leaves
2 Tbsp olive oil
1 Tbsp parmesan
1 smashed garlic
1 chilly
6 green olives
1 big Tbsp mayonnaise/ yogurt
Cooking Style
In a hot pan add a dash of olive oil in which you can add the spring onions, green bell peppers and ginger.Give it a good toss. Add balsamic vinegar to deglaze and put in another bowl.Blend the sun dried tomatoes with breadcrumbs, Parmesan cheese and salt and pepper to taste.
Add some chopped chives and give it a nice mix, don't need to make it too smooth.Mix with the spring onions and bell peppers.In a small bowl make a paste with 2 tbsp corn flour and 1 tsp stock.
Brush a spring roll sheet with the corn flour paste.
Put a few basil leaves. Top them with the mozzarella and tomato mix.Roll the spring roll into long cylindrical shape. Using cornstarch and stock as a binding agent.Deep fry till golden brown and serve with the basil dip.
For the basil dip:
In a mixer put basil leaves, olive oil, parmesan cheese, clove garlic, green chilly, green olives and mayonnaise and give a good blitz. Add a pinch of salt and serve with the spring rolls.
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