Parma ham, smoked mozzarella and wild spinach springrolls with gewürztraminer cream froth

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By Franck Dangereux

Published 2004

  • About

This non-Oriental spring-roll recipe is inspired by one of my favourite meals in the whole world – a ham and cheese sandwich. In Spain they have a delicious thing called a bocadillo, which is exactly like a snackwich with ham and cheese, warm and melty with the flavour of the cooked butter on the outside of the bread.

There’s also a South African touch, because I use a type of wild spinach, lucillus, similar to morogo, which I have only ever come across in this country. The slightly