Coriander rolls

Ingredients for 1 servings:

• 1 bunch of coriander leaves
• 75 ml olive oil
• 20 g Parmesan
• 50 g macadamia nuts
• Sea salt
• Pepper, black from the mill
• 1 pinch(s) of sugar
• 1 lemon(s), untreated
• 1 pack of dough, filo or yufka
• 1 egg white
• Clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Crispy side dish for Asian starters or suitable as finger food

Trim the roots and lower stalks from the coriander. Wash the lemon in hot water and finely grate the zest. Grate the Parmesan cheese. Dry-roast the macadamia nuts in a pan. Be careful: they burn easily. Finely blend the coriander with the olive oil. Then add the nuts, Parmesan cheese, and lemon zest and blend as well. Season with sea salt, sugar, and black pepper. The consistency should not be too runny. Spread out the filo dough and cut approximately 15 cm wide strips lengthwise. Immediately return the remaining dough to the plastic wrapper and use for another purpose. If you are using yufka dough, make sure you buy the thinner sheets and not pre-cut triangles. Always work with the dough quickly and only let it air for a short time. It dries out very easily and then becomes difficult to handle. You can also wet a cloth, wring it out well, and place it on the dough. Lightly beat the egg whites. Spread approximately 2 teaspoons of the coriander pesto along the lower third of the dough strip. Brush the remaining strip with the egg white. Fold the dough strip in slightly on the left and right sides along its entire length and then roll it up. Make sure that no coriander mixture is squeezed out and that the roll is also “compact.” Heat clarified butter in a non-stick pan and fry the rolls until golden brown. Serve immediately. This amount of pesto makes 6-8 rolls.