Spinach, Smoke Cheese and Jalapeno Spring Rolls
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
2 cloves of garlic
10 oz fresh spinach leaves, washed
7 oz smoked cheese grated
5 oz jalapeño peppers, chopped
white from 1 egg
Tips for making:
Get rid of as much excess water from the spinach as possible.
Make a thick filling mix.
The spring roll pastry dries out very fast, so ALWAYS cover after opening, with a clean cloth. You can also sprinkle some water on the cloth, but make sure don`t make it too wet, that also damages the pastry!
When filling and rolling the pastry, make sure you do it tightly, otherwise it`s going to open, or blow up while frying.
In case you storing it in fridge, never put foil on top. It sweats, and damages the pastry, just leave it open on a tray, you can put some baking paper under it.
Always fill with ready to eat ingredients, fry in very hot oil. Ingredients (for 10 spring rolls) 10 sheets of spring rolls pastry, defrosted, separated. Only separate as much as you need, the leftovers, cover in foil and put it in fridge.
In a frying pan, fry the spinach leaves with garlic, salt, and pepper in a bit of oil. When ready put in a colander, and try to push out as much liquid as possible.
Transfer in a bowl, and mix with cheese and jalapeno. With your hands fold your mix into 10 individual batches, about 2 inches long rolls.
Put down 1 pastry, 1 angle facing you and brush the sides, with egg white, using a pastry brush. Don’t put too much egg white.
Take one of your batches, put it down, to the angle facing you, fold the angle on it, firmly, start rolling up. Stop before the middle, fold in the 2 angles, put some more egg white, and firmly start rolling to the top. Fry in hot oil! Enjoy!