Vasilis Kallidis, chef at Aneton restaurant, offers a modern spin on this Greek favorite.
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Ingredients:
8 large spring roll leaves
1 egg white
1/2 cup breadcrumbs
1 cup chopped walnuts
2 tablespoons honey
2 tablespoons brown sugar
Pinch ground cinnamon
Pinch ground cloves
4 scoops vanilla ice cream
Directions:
Mix breadcrumbs, walnuts, honey, brown sugar, cinnamon, and cloves in a bowl. On a work surface, lay out the spring roll leaves and brush edges with the egg white. Evenly spread the walnut mixture on each leaf and fold. Deep fry in sunflower oil for 2 minutes until golden brown. Serve each person 2 spring rolls with a scoop of vanilla ice cream and extra honey.
Servings: Serves four.
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