Try this alternative hot dog and you’ll love it!
Serves: 4 Preparation time: 20′ Baking time: 10′ Ready in: 30′
For the spring rolls:
4 thick phyllo pastry sheets, cut in 4 squares each
8 traditional Greek thin sausages or other sausage or cold cuts
150 gr feta cheese, crushed
300 gr white mushrooms, thinly sliced
2 tbsp chervil, finely chopped
2 tbsp parsley, finely chopped
For the apricot sauce:
200 gr apricot jam
1½ tbsp mustard
8 pickled gherkins, finely chopped
Combine all ingredients for the apricot sauce in a bowl and set aside.
For the spring rolls: Oil square phyllo sheets -two at a time- and brush with a little mustard. In bottom edge divide the mushrooms fried in a little oil, some feta cheese and half sausage. Fold the bottom of the sheet around the fillings. Fold the ends in, then tightly roll up. Keep covered with a damp cloth until ready to fry.
Heat oil in a medium pot over moderately high heat (365°F on thermometer). Fry spring rolls in batches, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, for 4-5 minutes. Transfer to a plate lined with kitchen paper and drain for 2-3 minutes.
Serve warm with dipping apricot sauce.
Alternatively, bake the spring rolls in preheated oven for 10 minutes at 200C.
Photo – Food styling Antonia Kati