Spring rolls with Jamón
We show you how to prepare healthy and original spring rolls wrapped in cabbage leaves and with vegetables, mushrooms and pieces of Iberian ham inside. Healthy and delicious!
INGREDIENTS
FOR 2 PEOPLE
TOTAL TIME: 15 min
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1 small cabbage
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2 Carrots
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1 leek
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5 Slices of jamón de cebo de campo Enrique Tomás
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½ teaspoon of sweet paprika
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150 g of mushrooms
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Extra Virgin Olive Oil and salt
PREPARATION
1. Prepare all your ingredients: cabbage, mushrooms, leek, carrot and your Enrique Tomás Jamón Cebo de Campo (remember that if you have it sliced vacuum-packed, you should take it out of the fridge half an hour before and let it get room temperature before using.
2. The first step is to blanch the outer leaves of the cabbage for the wrapping of the roll. When the water boils, add as many leaves (from larger to smaller) as you want to make rolls.
Leave them for a few minutes and when they are ready, drain them and set them aside.
3. Cut into small pieces the ingredients for the stuffing: leek, carrot, mushrooms and the leftover cabbage and sauté them with virgin olive oil in the pan over high heat for 2 minutes. A trick: do not stop stirring! Add the ham pieces last and keep stirring the mixture for 1 minute.
4. Now it's time to make the rolls! Spread out the cabbage leaves and place the filling at one end. Form the rolls by folding the sides inwards.
5. Prepare your baking tray with baking paper and brush the rolls with a little olive oil so they don't get stuck.
Cook for about 15 minutes with the oven at 210ºC /410 ºF. And that's it! Enjoy them.
