Ingredients
For Rolls:
Spring Roll Wrappers - 20,large OR 40, small
Frozen Spinach - 700 grams, all the water squeezed out
Spring Onions - 20 grams, chopped
Cottage Cheese - 200 grams
Feta Cheese - 120 grams, crumbled
Parmesan Cheese - 40 grams, grated
Garlic Butter - 80 grams
For Roasted Chilli Sauce:
Red Chillies - 6, large, slit and deseeded
Garlic - 4 whole cloves
Spanish Onion - 1, medium, peeled and halved
Red Pepper - 1, medium, halved and deseeded
Lemon Juice - 1 teaspoon
Olive Oil - 2 tablespoons
Preparation
Mix together all the filling ingredients for the rolls and keep aside. For large spring roll wrappers, use 2 tablespoons of the spinach filling and for small spring roll wrappers, use 1 tablespoon of filling. Roll up into cigar shapes. Cover with cling wrap and keep aside till serving time. Shallow fry just before serving, till crisp and brown. Serve with the Roasted Chilli Sauce. For the Sauce: Place all the vegetables in a heat-proof pan. Dribble over with the olive oil. Grill for 10 minutes till the skins blacken. Cool and then peel off skins. Blend together with pan juices and lemon juice. Adjust seasoning and serve with the rolls.
