Vegetable Spring Rolls

The spring rolls are excellent as a rustic and delicious appetizer. This recipe is inspired by Chinese rolls and reworks them in our own version! Spring rolls are a perfect vegetable-based appetizer for those who love rustic flavors. Generally when you think of spring rolls the thought goes to the Chinese recipe, but in this case the rolls are stuffed with Mediterranean vegetables such as peppers and zucchini. The baking, then, replaces the classic frying and makes the rolls rather light. Here is the step by step preparation!

Ingredients

1 pack of phyllo dough

1 red pepper

a zucchini

1 carrot

1 spring onion

seed oil to taste

salt to taste

Preparation

Start by preparing the filling of the Italian spring rolls: wash and cut all the vegetables into sticks. Take a large pan or wok, grease the bottom with seed oil and start frying the carrots. Continue adding the peppers, zucchini and only the onion in the last order. Season with salt and pepper according to your taste and turn off the heat when cooked. Take two sheets of phyllo dough, spread them on a plane and brush them with oil (be careful because it dries very quickly). Divide the phyllo dough into three parts and place a little vegetables on each one. Fold the sides inwards so as not to leak the filling and roll up. Brush the rolls with a little oil and transfer them to a baking sheet lined with baking paper. Continue in this way until you finish the ingredients at your disposal. Bake in a preheated oven at 170°C and cook until golden brown.