Rouleaux de Fromage au Sésame & Saffron-Cardamom Syrup
I have only ever seen this street food in Marseilles. This cheesy, cannoli-meets-eggroll stands alone as an appetizer with a small green salad or makes a sweet side to gingery chicken or spicy shrimp. An optional drizzle of scented syrup or honey lends sweetness to the rich, molten ricotta. (Recipe by Shawnie Kelley)
- Serves
- 8
Directions
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Place a square spring roll wrapper on a work surface so that its corners are pointing toward you.
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Using a fork, blend strained ricotta cheese with herbs de Provence, salt & pepper
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Spoon two tablespoons of ricotta cheese mixture onto the egg roll wrapper.
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Fold its bottom corner up around the cheese and tuck slightly under the filling, sealing it with a dab of egg yolk
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Fold in each side toward the center (also using egg or water to seal) then continue rolling. Seal closed with egg
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Using a pastry brush, wash each roll with egg and roll in sesame seeds.
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Heat oil in skillet over medium-high heat and fry the egg rolls until golden on all sides. About 3 minutes total.
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Remove to a paper towel on a plate.
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Let set for a minute or two. WARNING: the cheese will be very molten & hot.
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Serve with a drizzle of the saffron-cardamom syrup or honey.
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Saffron-Cardamom Syrup
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Inspired by Marseille’s spice market, this fragrant, sweet simple syrup pairs well with the richness of hard or soft cheeses, but can also be used on pancakes, fruit, yogurt or granola, or mixed into cocktails.
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DIRECTIONS
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Bring the water, sugar, saffron, and cardamom to a light boil over medium heat then lower heat, allowing sugar to dissolve and thicken. The syrup should be a lovely golden orange/reddish color. Add more saffron if you’re feeling luxurious! Syrup keeps refrigerated up to a few weeks.
From Shawnie's class “Marseilles to Menton”
