Jewish spring rolls

Jewish spring rolls

Piroshki

By
From
Cooking from memory
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 onions, finely chopped
3 carrots, grated
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 chicken or leftover boiled from
Chicken soup, shredded
200g thin rice noodles
1 packet wonton wrappers

Method

  1. Heat 1 tablespoon of oil in a frying pan and sauté onions until brown. Add the carrots and stir until they soften. Sprinkle with oregano and pepper, stir the chicken through and set aside.
  2. Break the noodles into small pieces, about 10 cm in length, and submerge in a bowl of boiling water for 5 minutes. Rinse with cold water, strain, and refrigerate for easier handling.
  3. Place each wonton wrapper in a diamond shape on a flat surface. Spoon a small amount of chicken mixture below the top corner. Fold the corner over the filling, roll once, fold in the sides and continue rolling.
  4. Heat 1 tablespoon of olive oil in a deep frying pan. Shallow-fry piroshki until golden brown. Drain on paper towels. Serve or freeze when cool.
Tags:
Jewish
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