4 weeks ago
7
Prep time: 30 minutes
Cook time: 45 minutes
Serves 4.
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Ingredients
2 spring onions, chopped
80ml light olive oil
1 chorizo sausage, sliced
Red pepper sauce
2 red capsicums
1 tbs olive oil
2 eschallots, chopped
4 garlic cloves, chopped
1 long red chilli, chopped
1 tbs thyme leaves
2 tsp red wine vinegar
Morcilla filling
2 morcilla sausages, sliced
2 tsp olive oil
1 eschallot, finely chopped
4 garlic cloves, crushed
1 long red chilli, finely chopped
Method
1. To make onion oil, blend or process onions and oil until smooth. Strain through a fine sieve or cheesecloth. Season.
2. To make red pepper sauce, cook capsicums on a barbecue or chargrill, turning occasionally, until capsicum skin blisters and blackens.
3. Place capsicum in a bowl and cover with a lid or plastic wrap. Stand for 10 minutes. Peel and discard skin.
4. Heat oil in saucepan over medium heat. Cook eschallots, garlic and chilli until soft. Add capsicum, thyme and vinegar. Cook, stirring, for 5 minutes. Remove from heat. Using a stick blender, blend until smooth. Season.
5. To make chorizo crumb, cook chorizo in a frying pan over medium heat until browned and crisp. Drain on paper towel. Transfer to a processor and pulse to form coarse crumbs.
6. To make morcilla filling, heat a lightly oiled frying pan over medium heat. Cook morcilla slices, until browned and tender. Transfer to a bowl and use your hands to crumble into small pieces.
7. Heat oil in a medium saucepan over medium heat. Add escahllot, garlic and chilli. Cook until soft. Add to morcilla and stir to combine.
8. Divide filling among spring roll wrappers. Fold in ends and roll to enclose. Deep fry in batches until golden and crisp. Drain on paper towel. Season. Cut in half on an angle.
9. Divide red pepper sauce among serving plates and top with spring rolls. Sprinkle with chorizo crumb and drizzle with spring onion oil.
English (US) ·