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Spring rolls with spinach


400 g spinach

300 g smoked tofu

2 tbs olive oil

2 cloves garlic

2 egg-free puff pastry sheets

1 tbs soy sauce

1 tbs white wine

Pinch of salt

Sunflower oil for frying



Heat some olive oil in a skillet, then add spinach, smoked tofu, minced garlic, and a splash of white wine. Sauté for a minute and take off the heat. Stack the puff pastry sheets on top of each other and cut into 8 even squares. Place some filling on a square, fold two sides over the filling, and carefully form a roll. Heat some sunflower oil, add the rolls, and fry them for half a minute on each side. The rolls are done when they have turned golden brown. Place them on paper towels to drain excess oil.

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