ItalianRoman
Fried Boiled Meat Spring Rolls with Picchiapò Sauce
by Gambero Rosso · 452K subscribers on YouTube
Crispy spring rolls filled with leftover boiled beef, seasoned with salt and pepper, fried golden, and served with a tangy picchiapò sauce (onion, tomato, vinegar, chili, basil). A classic Roman way to repurpose bollito.
- Difficulty
- medium
Ingredients
11 items- Bollito (Carne Bollita)Leftover boiled beef, cut into small pieces
- SaltTo taste
- PepperTo taste
- OnionAbundant, sliced
- Peeled TomatoesCrushed
- VinegarA splash
- Chili PepperChili pepper, to taste
- BasilFresh leaves
- Olio Di Semi (per Friggere)For deep frying
- 40 pcsFogli per Involtini PrimaveraSpring roll wrappers
- FlourFor sealing paste (flour and water)
Method
- Take the leftover boiled beef (bollito) and cut it into small pieces, removing excess fat.
- Season the meat pieces with salt and pepper and mix well.
- For the picchiapò sauce: in a pan, heat a little oil and add a generous amount of sliced onion. Cook covered with a lid and a pinch of salt until soft.
- Add peeled crushed tomatoes, a splash of vinegar, chili pepper, and basil. Cook until thickened. Adjust salt.
- Prepare the spring roll wrappers. Place a heaping spoonful of filling on each wrapper, fold and roll tightly, sealing the edge with a paste made from flour and water.
- Heat oil for deep frying. Fry the rolls, sealing-side down first, until golden and crisp.
- Serve the hot spring rolls with the picchiapò sauce.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
