Sweet goat’s cheese rolls with dille & seaweed

Sweet goat’s cheese rolls with dille & seaweed.

Vegetarian snack, makes roughly 20 pieces

5 large spring roll sheets or 20 wonton sheets

150 gram soft sweet goat’s cheese-crumbled

3 sheets of nori (seaweed for shushi) cut in thin strips

Big bunch of dille, finely chopped

4 tablespoons of sunflower oil

1 Egg

Cut spring roll sheets in 4, keep them under a cloth or plastic during preparation(process?), as they dry out quickly.

(you don’t mention separating the egg white)

Save some egg white to paste the rolls shut(?)

Mix rest of egg with cheese, the dille 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.