Italian spring rolls!! Vegan idea.

Italian spring rolls. Vegan idea
The Italian response (Neapolitan) to Chinese spring rolls, these are spatial rolls to broccoli. The idea is vegan, but who knows me knows that the dishes I prepare really please everyone (including omnivores).

You can find me on:

https://www.facebook.com/maruzzellanapoletanavegetariana/

Ingredients for 6 large rolls.

Broccoli, cooked with garlic and oil.
Flour 00, g.130.
Corn starch, g.50.
Salt to taste.
Water, g. 260.

Method:

We combine flour, starch and salt, mix a little, then add the washing water, as if we wanted to make a batter. We mix well, if lumps are formed we pass the dough with a frullimix or an electric whisk until the mixture is smooth and has the consistency of a liquid yogurt. Let the dough rest for half an hour.

After half an hour, we heat a non-stick pan well, then with a ladle pour the mixture into

the pan and we help each other with a silicone brush to distribute the mixture over the

entire surface of the pan (as would a painter with a brush on the wall). In this way we get

a veiled layer, when the dough comes off the walls of the pan, we turn for a quick

cooking on the other side.

We don’t let them dry too much and we wrap them up immediately because we will roll them up like the crepes.

We just have to stuff them and turn upside down …

Involtini farciti.

Involtini avvolti con l’apertura verso il piatto.

I used for the filling of vegan slices and broccoli but there is no limit to the imagination …

Put them in an oven dish, sprinkle them with a little extra virgin olive oil, bake at 200 ° C, grill function, for 10 minutes or until the rolls are golden.