Italian-Style Spring Rolls

Method

1. Prepare the ingredients: zucchini, zucchini flowers, scamorza cheese, anchovies, garlic, ginger, basil, cherry tomatoes, spring roll wrappers, egg white.
2. Halve the zucchini and blanch them in salted water, then cool them in ice water.
3. In a pan, heat oil and sauté grated garlic and grated ginger, then add the chopped zucchini and cook for a few minutes.
4. Blend the zucchini mixture with a little ice water and salt until smooth.
5. For the filling: place a piece of scamorza, a zucchini flower (without pistil), two basil leaves, and an anchovy on a spring roll wrapper arranged in a diamond shape.
6. Brush the edges with egg white and roll tightly, sealing the sides.
7. Fry the rolls in seed oil at 180°C until golden.
8. Drain on paper towels.
9. To serve: spread the zucchini cream on a plate, add chopped chili, halved cherry tomatoes, mixed greens, and arrange the rolls on top.
10. Serve hot, optionally with beer.