B-well Italian Spring Rolls
(20 May 2019)

B-well Italian Spring Rolls

B-well Italian Spring Rolls

Recipe by Josh Wiid

100g Fresh basil leaves
50g Pine nuts, toasted
50g Parmesan, grated
1 Garlic clove, minced
100ml B-well Pure Canola Oil
6 Mozzarella sticks
6 Parma Ham slices
6 Spring Roll Pastry Sheets
Tomato and basil sauce to serve


Place basil, Pine nuts, Parmesan and garlic in a blender. Pulse until combined. Slowly stream in B-well Canola Oil until a thick pesto is formed. Add seasoning and taste. Add more oil if you prefer a thinner pesto.
Lay out your pastry sheets on a flat surface, then start compiling spring rolls. Start with a layer of Parma ham, then Mozzarella down the middle, topped with a teaspoonful of basil pesto. Roll in the edges on the top and bottom of the cheese stick, then roll up like a cigar from left to right.
In a medium heat pan, add a glug of B-well Pure Canola Oil, and shallow fry the spring rolls equally until they are golden brown and crispy. Remove from the pan and drain on paper towel.
Serve immediately with a tomato and basil dipping sauce. Enjoy!

 

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