Spinach rolls recipe (25.07.13)

1 bunch spinach washed and cleaned.
Neatly slice out the middle vein, leaving the leaf whole
½ kg cooked chicken filling of choice
1 egg whisked with salt and fine red chillies

Method:
Lay all spinach leaves flat. Brush with egg mixture. Place 1 tblsp or more of chicken filling on each leaf, depending on the size of the leaf.Roll each leaf closed like a spring roll, making sure all the sides are closed. At the end pierce it close with a clove. Place all spinach rolls in a pot and steam on low for 15 to 20 minutes until the colour of the leaves change. Lightly brush both sides with olive oil and fry for just a minute on each side. Serve hot with puri and chutney.

COURTESY FAZILA ESSOPJEE

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