Roasted Mushroom Spring Rolls (2) Recipe
Roasted Mushroom Medley, Spinach, Candied Garlic Syrup, Gremolata, White Cheddar Fondue, Pecorino Romano.
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Ingredients
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Roasted Mushroom Medley
Candied Garlic Syrup
Gremolata
White Cheddar Fondue
Spring Roll Assembly
Method
Roasted Mushroom Medley
- 1
Prepare the Mushrooms
Preheat your oven to 200°C (400°F). Clean the mixed mushrooms using a damp cloth and slice them into bite-sized pieces.
- 2
Season and Roast
In a bowl, combine the sliced mushrooms, olive oil, minced garlic, chopped thyme, salt, and black pepper. Toss until well coated. Spread the mixture onto a baking sheet and roast for 20 minutes until golden brown and tender.
Candied Garlic Syrup
- 3
Prepare the Syrup
In a saucepan, combine the peeled garlic cloves, sugar, and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
- 4
Gremolata
- 5
Combine Ingredients
In a small bowl, mix the finely chopped parsley, lemon zest, and minced garlic. Stir until well combined and set aside.
White Cheddar Fondue
- 6
Prepare the Fondue
In a saucepan over medium heat, combine the shredded white cheddar cheese, milk, and cornstarch. Stir continuously until the cheese melts and the mixture becomes smooth. Season with black pepper.
Spring Roll Assembly
- 7
Assemble the Spring Rolls
On a clean surface, lay a spring roll wrapper diagonally. Place a few spinach leaves in the bottom third of the wrapper, followed by a spoonful of the roasted mushroom medley and a sprinkle of Pecorino Romano cheese. Fold the sides of the wrapper in and roll it tightly from the bottom up to seal.
- 8
Fry the Spring Rolls
Heat oil in a deep pan over medium heat. Carefully place the spring rolls in the hot oil and fry for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.