International dishesSavory CakesEurope and North Americaabout 30 minutes
Crispy fried pizza rolls give a shatteringly crisp shell around cheese that pulls into strings. The hard part is that the edges spring open and the filling leaks the moment they hit the oil.
The filling sits at a slight angle to the edges of the rice paper, the four sides get brushed with water and the pointed corners fold inwards. A second sheet wrapped around the outside makes the shell noticeably crisper.
This batch weighs about 205g, at roughly 241 calories per 100g.
Method
Cut the sausage small and dice the bell pepper.
Put 100g mozzarella cheese, 30g chopped sausage, 2 tablespoons bell pepper and 3 tablespoons tomato pizza sauce in a bowl and mix well.
Spread a little filling on a sheet of rice paper, setting it at a slight angle to the edges. Brush water around all 4 sides, fold the pointed corners inwards and press the last edge down firmly so it seals.
Set the wrapped roll on another sheet of rice paper and roll it a second time for a crisper shell.
Heat a pan of oil, and once it is hot, fry the rolls over low heat until golden on both sides.
Tips
A firmly pressed final edge, laid face down in the pan, keeps the rolls from springing open.
Low heat browns the shell evenly and gives the filling time to melt.
Puff pastry stands in for the puffy rice paper when the local market does not stock it.
The rolls keep 1 day at room temperature, 3 to 7 days in the fridge and 1 month in the freezer.
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