Afghan Spring Rolls

Spring Rolls

• 1 loaf of your favourite Vogel's
• 2 medium onions
• 2 medium tomatoes
• 2 small cans / 2 cups of veggies Tuna or mixed vegetables
• 250 grams spinach
• 250 grams Puhoi Valley Feta
• 1 cup black olives
• 3 gloves garlic
• 1 teaspoon mixed spices (tip: buy durra spices from a Lotus Supermarket)
• 1 green chilli
• 4 tablespoons olive oil
• 7 eggs
• 1/4 cup Meadow Fresh Original Milk
• 1 teaspoon vanilla
• 1 teaspoon Tararua butter

Preparation

For the Filling:

1. Dice the onions, garlic and tomatoes and finely chop the spinach.
2. Heat the pan and add the olive oil. When the oil is hot add the onion and garlic. Cook it for 2 minutes.
3. Add the mixed vegetables and spinach. Cook for 2 minutes then add tomato, chilli, mixed spice, and salt. Mix well and stir until it turns into a paste.
4. Put aside and cool down, then add Puhoi Valley feta cheese and olives, mixing well together.

For the Rolls:

1. Use a roller to make the bread into thin flat pastry, spread the butter on one side.
2. Place the cooked filling at the centre of the rolled bread and roll up like a spring roll to enclose the filling completely.
3. Put the egg, vanilla and Meadow Fresh milk into a small bowl and whisk.  Dip the roll into the egg, then coat in the breadcrumbs and place on a greased tray.
4. Heat the pan and pour in the vegetable oil. When the oil is hot fry the rolls in the oil until they turn golden.
5. Your spring rolls are ready to serve!