Thursday, April 21, 2011

Filo Spring Rolls With A Kick....My Concoction

Fried Filo Spring Rolls
So you have some left over filo from yesterday when you made Bric A L'oeuf, and some frozen cheese/egg mix from the other day when you made cheesy wraps and you have a couple of cawots, a parsnip, a red bell pepper, some chinese cabbage and a spring onion. 
I woke up this morning with a special recipe for spring rolls in mind in order use up the filo and cheese/egg mix.
You will need:
- Whatever filo you have left. If you have a brand new pack so much the better.
-  Whatever frozen cheese/egg mix left over. If you have fresh grated cheese put an egg inside and use it.
-  5 - 6 Chinese Cabbage leaves very thinly chopped.
-  1 spring onion finely sliced.
-  2 small cawots sliced with a potato peeler as per photo.
-  Some parsnip sliced just like the carrot.
-  1 red bell pepper brunoise. (You should know what brunoise means by now).
-  1 Tbsp. cayenne pepper. Yes 1 Tbsp. we want the spring roll to have kick to it.
Method:
-  Cut the filo as per photo the width must be at least 4 inches wide
-  Mix all the above very well.
-  Start filling and rolling the filo as per photos.
-  Freeze them the same way you froze the cheesy wraps. You are now ready for any surprise guests for drinks.
-  Although I mentioned in my Cheesy Wraps recipe to bake them I believe they are much better if they are fried. Of course you can bake them if you wish.
Add A Tbsp. Of Filling
Cut The Filo In 4 inch Strips


Keep Rolling Making Sure You
Fold the Two Extremities Inside
Facing Each Other.
Stick The End With A Water
Wet Brush.













Filling
Potato Peeler










This is another way of using filo. There are yet many other ways you can use filo such as Baklava!.....
Good Luck and Bon Appétit,
Stelio
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