These spring rolls, also known as “borek/boreg” in the Middle East are a pastry with a savoury filling. The most common fillings are cheese, meat or spinach. I prefer cheese-filled boreg and in this recipe, as usual, it will be 100% plant-based. These are great for grabbing and dipping and they’re always a big hit at a party. And now that it is Ramadan, it is the perfect occasion to make these. This is my first time having a go at this but rest assured, everyone loved them and went in for seconds and thirds..
These are scrumptious and are perfect finger food – crispy, crunchy and packed with flavour.
1 cup mozzarella (I used Violife for both cheeses)
1 cup feta cheese, diced
1 cup chives, chopped
1/2 cup flat leaf parsley, chopped
2 tsp olive oil
Salt to taste
Phyllo dough sheets (I buy a pack of 30 square sheets)
In a large bowl mix the cheese, parsley, chive, salt, and oil. Set up a work station; I used a large chopping board to place my phyllo dough to assemble the recipe.
If you’re using a square phyllo dough, cut in half diagonally so that you left with two large triangles. Begin by placing one triangular sheet on the surface and put around 2 tsp of the mix at the centre of the long side of the triangle, like so.
Roll up the filling and keep rolling until you get almost to the end of the strip. Moisten the end with some water and then finish rolling. The water helps seal the roll. Repeat until you are done with the mix.
Heat a pan with oil. Place and sauté the rolls for 3-4 minutes until golden on both sides. Transfer to a plate lined with kitchen paper/towel to absorb excess oil. Repeat with the rest and serve warm!