Crispy Vegan Cheese & Herb Rolls with Aleppo Chili Infused Agave Syrup
Ingredients
Filling
- 150 g vegan shredded mozzarella style cheese
- 1 small bunch parsley, finely chopped
- 1 tsp dried oregano or mixed dried herbs
- 1 tsp onion powder
- 1 tsp nigella seeds
- Salt & pepper to taste
- 1 tbsp corn starch
- 15 triangular phyllo dough sheets (or squared spring roll sheets)
- Oil for frying
Aleppo Chili Infused Agave Syrup
- 100 ml agave syrup
- 2 tsp Aleppo Chili flakes
- Pinch of sea salt
To seal
- 1 tbsp all-purpose flour
- 2 tbsp water
Top with
- Aleppo Chili Infused Agave Syrup
- Parsley
- Nigella seeds
Preparation
Place all ingredients for the syrup in a pan over medium heat, stir frequently until it starts to bubble, then turn the heat down to low and let it cook for 10 minutes while stirring. Set aside and let it cool completely.
Mix all filling ingredients in a bowl. Whisk together flour and water in a small bowl.
Lay one dough sheet on your working surface, place 1 tbsp of filling close to the bottom, roll it once, fold in the edges, and continue rolling until only a small triangle is left. Brush it with the flour mixture and seal. Repeat with the remaining sheets.
Heat oil in a pan (about 1 cm / 1/2” deep) and add the rolls in small batches. Fry over medium heat until golden brown on all sides. Place on paper towels to remove excess oil.
Drizzle the cheese rolls with the prepared syrup and top with fresh parsley and nigella seeds. Serve warm.