Truffle Spring Rolls

Truffle Spring Rolls

Stuffing Ingredients 
2 onions  
2 carrots 
1 small cabbage 
250g soy sprouts 
25ml truffle oil 
100g truffle pâté

Roulade Ingredients 
8 Filo pastry sheets
990g sunflower oil  

Stuffing process 

  1. Cut all the vegetables in to julienne and cook over high heat in a wok. Add the truffle oil as you go. 
  2. Let cook for 5 minutes, then turn off the heat. Add the soy and truffle pate. Let it cool. 

Roulade Process and Finishing

  1. Cut the filo pastry sheets and place 2 tablespoons stuffing on it. Wrap it up to roulade. 
  2. Fry the roll at 160 degrees Celsius until they are golden brown.  
  3. Drain from oil and serve! 
Back to blog