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🍽️ Crispy Spring Rolls with Jarlsberg and Apple-Honey Chutney
192 kcal · 30 min · 4 servings
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Ingredients
- 200 g Jarlsberg (®, grated)
- 1 pack Studel or Filo dough (available ready-made in Turkish shops)
- 200 g red onions (, finely diced)
- 200 g red cabbage (, thinly sliced)
- 1 bunch basil
- 50 g arugula
- 2 tsp apple juice
- Salt (, sugar, pepper)
- Oil (for frying)
- 25 g butter
- 50 g red onions (, sliced into thin slices)
- 3 tbsp honey
- 3 tbsp apple cider vinegar
- 4 apples (, finely diced)
- Vanilla pods
- 2 tbsp chopped basil
Instructions
- 1. Heat some oil in a pan.
- 2. Sauté the chopped onions in the hot oil.
- 3. Add the chopped cabbage to the pan.
- 4. Cook the vegetables for a few minutes while stirring constantly.
- 5. Stir the fresh herbs into the mixture.
- 6. Season with salt, pepper, a pinch of sugar, and apple cider vinegar.
- 7. Remove the pan from the heat.
- 8. Let the filling cool down completely.
- 9. Stir the grated Jarlsberg cheese into the cooled vegetable mixture.
- 10. Take 15 spring roll wrappers.
- 11. Fill each wrapper with the cheese and vegetable mixture.
- 12. Roll the wrappers tightly.
- 13. Fry the rolls in a little oil until golden brown on all sides.
- 14. Place the fried rolls on a baking sheet.
- 15. Bake the rolls in a preheated oven at 250 degrees Celsius for about 5 minutes until crispy.
- 16. Melt the butter in a small saucepan.
- 17. Add the chopped onions to the pot.
- 18. Sauté the onions for 5 minutes.
- 19. Stir in the vinegar and honey.
- 20. Add the diced apples.
- 21. Scrape the seeds out of the vanilla pod.
- 22. Add both the seeds and the empty pod to the pot.
- 23. Simmer the mixture over low heat for about 10 minutes.
- 24. Remove the vanilla pod from the pot.
- 25. Stir the fresh basil leaves into the chutney.
- 26. Let the chutney cool down.
- 27. Serve the warm spring rolls together with the cooled apple-honey chutney.
Nutrition per serving
- kcal: 192
- Protein: 6 g · Fett/Fat: 8 g · Carbs: 23 g