28 Sep Onion guttiau spring rolls
Ingredients, to serve 8
8 sheets of Sunalle Pane Guttiau with Onion
Salt, to taste
50g white onion
Peanut oil, for frying
Black pepper, to taste
Caramelised onion sauce
Clean and peel the courgette, onion and carrot and cut into thin strips.
Fry the onion in a little olive oil for a couple of minutes, then add the carrot and courgette and season with salt and pepper. Stir fry the vegetables for 4-5 minutes. They should be cooked but still crisp.
To make the rolls: moisten the sheets of pane guttiau under running water then lay them out flat on a plate and leave to soften. For each spring roll, place a generous spoonful of the fried vegetables on a single sheet of pane guttiau. Roll the bread around the filling.
Add some peanut oil to the frying pan. When it is hot, turn down the heat a little and add the rolls, frying in batches and turning them over to cook on both sides. When the rolls are golden brown in colour, remove them from the pan and drain on kitchen paper to remove the excess oil.
If you prefer not to fry them, you can bake the rolls in the oven for 20 minutes at 180°.
Serve with a caramelised onion sauce.