Bombe Di Verdure
Italian-Style Spring Rolls

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my italian-style spring rolls for you to enjoy.

One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will go soggy. If you don’t have one of the vegetables, don’t panic – you can always do without. Please don’t try to make fresh filo pastry, the ready-made type is perfectly fine.

TwitterFacebook

4

Serves

11

Ingredients

Vegetables

Main Ingredient

Side Dishes, Meat-Free Recipes

Type

Ingredients

  • 4 Tablespoons Olive Oil
  • 1 Red Pepper, Deseeded, Finely Sliced
  • 1 Courgette, Finely Sliced Into Matchsticks
  • 1 Carrot, Finely Sliced Into Matchsticks
  • 1 Leek, Finely Sliced Into Matchsticks
  • 150g Button Mushrooms, Sliced
  • 2 Cloves Garlic, Finely Chopped
  • 1/2 Teaspoon Dry Chillis, Crushed
  • 16 Sheets, 15cm x 15cm Filo Pastry
  • 100g Melted Butter
  • To Taste Salt & Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest italian-style spring rolls! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat the olive oil in a wok or large frying pan and fry all the vegetables, the garlic and the chilli over a high heat, uncovered, for 15 minutes. Stir continuously and season with salt. Once all the vegetables are golden and soft, remove using a slotted spoon and leave to cool.
  2. Preheat the oven to 180°C/350°F/gas mark 4. Brush all the filo pastry sheets with the melted butter and stick them together in twos to make eight strong ones. Brush these eight sheets with more melted butter and share out the cooled vegetables between them, placing them diagonally across each sheet. Start to roll one corner of the filo towards the middle. When you reach the centre, tuck in the sides to encase the filling, then continue to roll up, creating a large roll.
  3. Place the prepared rolls on a greased baking tray and brush them with the remaining melted butter. Sprinkle with black pepper.
  4. Bake in the oven for about 15 minutes or until browned and crispy. Serve immediately with sweet chilli sauce.

 

Once you’re done, simply sit back and enjoy your italian-style spring rolls and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Avocado & Smoked Paprika Bruchette

View Recipe

Next Recipe

Stuffed Focaccia with Black Olives, Spinach and Mozzarella

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Tiramisu con ciliegeCherry Tiramisu

If I asked you to name one Italian dessert , I guarantee the vast majority would say tiramisu. However, not everybody likes the coffee that the biscuits are traditionally soaked in, so my version – inspired by a trip to the cherry orchards of Castello, where Ciro and his family grow wonderful fruit – uses liqueur instead. If making this for children, just leave out the booze and cook the cherries...

4

Serves

9

Ingredients

Cherries

Main Ingredient
View Recipe

Tonno Scue’ Scue’Seared Tuna Steak with Courgettes and Capers

If you ever have the chance to visit the town where I was born, Torre del Greco, you will soon realise that every restaurant in town serves this dish. Southern Italian people, me included, are absolutely crazy about tuna. If you try to translate ‘tonno scue’ scue’ into English, it would be ‘tuna made with no effort’. The reason it is called this is because the few ingredients used are put...

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Coppette di anguriaWatermelon Puddings

Watermelon pudding is a traditional dessert from Sicily’s capital, Palermo. It’s usually eaten during the three-day feast of Santa Rosalina in July. It generally includes only three ingredients – watermelon, sugar and cornflour – but the garnishes vary from area to area, ranging from cinnamon, jasmine and pistachios to chocolate chips (which are thought to resemble watermelon seeds). Although...

6

Serves

7

Ingredients

Watermelon

Main Ingredient
View Recipe

Petti di Pollo al Mascarpone, Salvia e LimeChicken Breasts in Creamy Sage & Lime Sauce

Chicken breasts are such a great option for an easy, quick and healthy midweek supper and this creamy sauce has a fabulous citrus kick. I like to serve this with a simple crisp green salad and some boiled new potatoes or – even better – my Mushroom Rice.

4

Serves

14

Ingredients

Chicken

Main Ingredient
View Recipe

Pappardelle con MelanzanePasta with Aubergines, Tomatoes and Garlic Sauce

Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main....

6

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe