MOZZARELLA AND CHORIZO STICKS

ingredients

• 250 g Nonna Elide Chorizofärs
• 2 balls of mozzarella
• 1 packet spring roll pastry (about 15–20 sheets used)
• ½ msk Nonna Elide Olivolja Extra Jungfru, for frying the mince
• 2 msk neutral oil, for frying the rolls
• Water + cornflour, for sealing

To serve

• A good salsa to dip in

here's how

• Fry the chorizo mince in the olive oil for about 4 minutes on high heat. Take the pan off the heat and let the mince cool slightly.
• Chop the mozzarella into small pieces.
• Mix a little water with cornflour into a thin paste — it works as glue.
• Lay out a sheet of spring roll pastry. Place 1 tsk mince and 1 tsk chopped mozzarella, or 2–4 small pieces, a little way in from the edge of the sheet.
• Roll up. When you fold the last part, brush it with the water-cornflour mixture so the roll is sealed properly.
• Go easy on the filling. Overfilled rolls can't be sealed tightly, and then the filling falls out in the frying pan.
• Repeat until the mince and mozzarella are used up.
• Heat the neutral oil in a frying pan on medium-high heat. Add a few rolls at a time — not too many, they easily stick together and the mozzarella will probably leak out a bit. Better to do two batches.
• Fry for about 5 minutes, turn and fry the other side. The rolls should be golden brown and feel firm and crispy.
• Serve warm with a good salsa to dip in.

nonna's tips

Roll the whole batch even if you only want to fry half. Freeze the rolled, unfried rolls by first laying them spaced out on a tray in the freezer, then transferring them to a bag once frozen — that way they won't stick together. Then fry them straight from frozen in the pan, just a minute or so extra per side.

Nonna vet bäst.