John Myers
Ingredients for 4 servings:
- 600 g zucchini
- 30 g butter
- 2 garlic cloves
- Salt, pepper, Italian herbs
- 120 g cream cheese
- 4 tbsp corn semolina (polenta)
- 20 plates of rice paper
- Fat, for frying
- Spices)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
vegetarian
Coarsely grate the zucchini. Heat the butter in a pan, press in the garlic, and sauté briefly. Then add the zucchini and fry over high heat for about 5-10 minutes, stirring constantly. They should still have some bite but lose as much water as possible. Season to taste. Place the zucchini in a bowl and mix with the cream cheese. Add enough polenta to thicken the mixture. Soak the rice sheets in cold water according to the package instructions. Wet a tea towel and lay it on a work surface. This makes it easier to work with the rolls, as they won’t stick as much. Place about 1 tablespoon of the filling on a rice sheet. Fold the sheet over, then fold the sides toward the middle and roll up the roll. Place the roll seam-down on the damp tea towel. When all the rolls are ready, heat the oil (I always use a pan, as a deep fryer is too laborious for me) and deep-fry the rolls on both sides until golden brown. You can serve the rolls as an appetizer with sweet and sour sauce or as a side dish with potatoes.
Facebook Comments