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Spring rolls are a typical dish of Chinese gastronomic culture. The original recipe is made from a dough dough in the wrapper and vegetables and minced meat inside. Its most common preparation is pan-fried. In our case, we wanted to bring a new culinary proposal adapted to the Mediterranean cuisine and in line with a healthier and balanced diet, but without having to give up the flavor. The result: a dish that you can use for your daily meals and that stands out for its originality and combination of flavors. Are you curious? Let us tell you what ingredients we have chosen to prepare our spring rolls.
The differentiating aspect of our recipes is always the Jamón, but in this case it is not only that, our spring rolls proposal modifies the dish from top to bottom. We love to give you innovations and new proposals to meet our goal: that you enjoy eating, and if it is in a varied and healthy way, even better. For this reason, we have decided to replace the wrapper paste with blanched cauliflower leaves and inside the roll add a filling based on seasonal vegetables such as carrots, onions or leeks, accompanied by a handful of mushrooms and, of course, pieces of Iberian ham/Jamón ibérico, in this case, our cebo de campo variety. Discover the result below: a simple, healthy, delicious and, above all, original preparation! Follow our step by step.
Authorolga montillaCategoryIberico de cebo de campo Ham, Jamón Ibérico de ceboDifficultyBeginnerWe show you how to prepare healthy and original spring rolls wrapped in cabbage leaves and with vegetables, mushrooms and pieces of Iberian ham inside. Healthy and delicious!
Prepare all your ingredients: cabbage, mushrooms, leek, carrot and your Enrique Tomás Jamón Cebo de Campo (remember that if you have it sliced vacuum-packed, you should take it out of the fridge half an hour before and let it get room temperature before using.
The first step is to blanch the outer leaves of the cabbage for the wrapping of the roll. When the water boils, add as many leaves (from larger to smaller) as you want to make rolls.
Leave them for a few minutes and when they are ready, drain them and set them aside.
Cut into small pieces the ingredients for the stuffing: leek, carrot, mushrooms and the leftover cabbage and sauté them with virgin olive oil in the pan over high heat for 2 minutes. A trick: do not stop stirring! Add the ham pieces last and keep stirring the mixture for 1 minute.
Now it's time to make the rolls! Spread out the cabbage leaves and place the filling at one end. Form the rolls by folding the sides inwards.
Prepare your baking tray with baking paper and brush the rolls with a little olive oil so they don't get stuck.
Cook for about 15 minutes with the oven at 210ºC /410 ºF. And that's it! Enjoy them.
Prepare all your ingredients: cabbage, mushrooms, leek, carrot and your Enrique Tomás Jamón Cebo de Campo (remember that if you have it sliced vacuum-packed, you should take it out of the fridge half an hour before and let it get room temperature before using.
The first step is to blanch the outer leaves of the cabbage for the wrapping of the roll. When the water boils, add as many leaves (from larger to smaller) as you want to make rolls.
Leave them for a few minutes and when they are ready, drain them and set them aside.
Cut into small pieces the ingredients for the stuffing: leek, carrot, mushrooms and the leftover cabbage and sauté them with virgin olive oil in the pan over high heat for 2 minutes. A trick: do not stop stirring! Add the ham pieces last and keep stirring the mixture for 1 minute.
Now it's time to make the rolls! Spread out the cabbage leaves and place the filling at one end. Form the rolls by folding the sides inwards.
Prepare your baking tray with baking paper and brush the rolls with a little olive oil so they don't get stuck.
Cook for about 15 minutes with the oven at 210ºC /410 ºF. And that's it! Enjoy them.
Otros idiomas: Español Français Deutsch Italiano
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