Vegetable Spring Rolls
20.10.18 0 Comments
2 tablespoons of olive oil,
2 cloves of garlic,
1 small cabbage,
1 pack (26 sheets) of Hastel Triangle Phyllos,
1 banana pepper,
Half a bunch of fresh peppermint,
Half a bunch of parsley,
2 dessertspoons of chili flakes,
100 grams of melted margarine.
Peel the garlics and mash them. Having cleaned and plucked the leaves of the cabbage, cut them into thin strips.
Clean the carrots and grate them. Clean and deseed the banana pepper and slice them into thin rings.
Heat olive oil in a pan and brown the garlics. Add cabbages and carrots.
Having cleaned the peppermints and parsleys, mince them. Add them into the mixture in the pan and continue browning.
Preheat the oven to 180°C. Place Hastel phyllos one by one on a smooth surface and spread melted margarine on them.
Next, put the mixture to the wide edge of the phyllos, and bring the sides of the wide edge inside and wrap them.
Having wrapped all the phyllos, grease an oven tray and place the rolls on it. Bake the rolls in the oven for 30-40 minutes.
You may also deep fry the vegetable spring rolls.