Spring rolls are originally stuffed with Asian-flavored vegetables, fried, and dunked in soy sauce. Well, it seems to be the fashion to re-invent and re-interpret everything, and stuffed fried pastry is a prominent candidate to harbor this affliction! But all for good cause (and good fun).
Ready made shawerma was used, but feel free to make your own. Bottom line is that it must be fully cooked and fully cooled before you roll it up. Pickles are julienned and snuggle with the shawerma in the center. A tahini sauce serves as the dip upon serving.
Ingredients:
cooked shawerma
sliced pickles
spring roll leaves
oil, to fry
For the dipping sauce:
2 Tbsp tahini
6 Tbsp yogurt
2 lemons, juice
1 1/2 tsp salt
Method:
Roll up some shawerma (fully cooked and fully cooled) and some pickle slices; seal well.
Fry in hot oil to a golden crisp.
To make the sauce, whisk all the ingredients together.
Serve while the rolls are still hot.
صحة و عافية
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