Lasagna Spring Rolls

Updated at: Thu, 17 Aug 2023 10:31:32 GMT

Step 1

Finely dice the onion and carrot and fry in oil on medium heat for 5 minutes until soft

Step 2

Salt the beef mince, turn up the pan heat, and add in the beef and fry til brown and caramelised and break it up as small as you can

Step 3

Once the beef has browned, add the stock, red wine, vinegar, herbs, and salt and pepper and simmer until it has reached a shock consistency - we want it to be very low moisture.

Step 4

Once the it is thick and there is minimal excess liquid in the pan, set aside to cool

Step 5

Melt butter and add flour on low heat, and stir and cook off for a couple of minutes

Step 6

Gradually add the milk and whisk in bit by bit, ensuring no lumps form.

Step 7

Once you have added all the milk and it’s a smooth bechamel sauce, grate in the cheese and add the mustard, vinegar, and adjust with salt and pepper.

Step 8

Simmer until it is the consistency where it coats the back of a spoon with 2mm of sauce, then set aside to cool

Step 9

Mix the flour, salt, baking powder, nigella seeds, and water and mix til fully combined and smooth for a few minutes

Step 10

Wrap in cling film and set aside for at least 30 mins to relax the dough

Step 11

Boil the 16 pasta sheets as per packet instructions and drain and set aside to cool - do this in batches so they don’t all stick together

Step 12

Cut the spring roll dough into 16 even pieces and roll into a 6 inch by 6 inch square

Step 13

Lay a couple of tablespoons of the Bolognese on a pasta sheet leaving a couple of cm on the long edges and over an inch on one end of the pasta and a cm on the other short edge

Step 14

Lay a tablespoon of the cheese sauce on top of the beef mix and spread out and sprinkle some extra grated cheese

Step 15

Roll up lengthways from the side of the pasta with the cm gap, and the filling will naturally be pushed across to the other end as you roll. Try and squeeze out as much air as possible. The filling will also get pushed to the side

Step 16

Repeat with all the other pasta sheets and set all the rolls aside. The 1 inch pasta lip should help seal it all in

Step 17

Lay a pasta roll on the spring roll wrapper and brush the sides with egg

Step 18

Fold the sides of the dough over the edges and roll up and seal, then repeat with the rest

Step 19

Heat the oil to 180C and fry the spring rolls in batches for 4-5 minutes til golden brown and crispy

Step 20

Serve with extra cheese sauce for dipping if you have any left!

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