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| Foto Andrei Tchernikov |
Sweet goat’s cheese rolls with dill & seaweed
Vegetarian snack, makes roughly 20 pieces
5 large spring roll sheets or 20 wonton sheets
1 egg
150 g soft sweet goat’s cheese-crumbled
3 sheets of nori (seaweed for sushi), cut in thin strips
big bunch of dill, finely chopped
4 tablespoons of sunflower oil
Cut spring roll sheets in 4, keep them under a cloth or plastic during preparation as they dry out quickly. Save some egg to paste the rolls shut, mix rest of egg with cheese, the dill and 2/3 of the nori & freshly ground pepper to taste. Lay a dough sheet on work top, spread a strip of cheese mixture on front of of sheet and roll this over once. Fold sides of roll inwards & roll the whole sheet up. Paste edge with egg white to close. Do the same with all the sheets, cheese mix & nori. Heat oil in a frying pan & fry the rolls on a low heat for 12-15 minutes until golden brown, turning them over half way until both sides are cooked & crispy.The rolls can be serves hot or cold.
Copyright recipe Fiona Ivanov / copyright photo Andrei Tchernikov
Translation recipe Eileen Sharp
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