Makes 16
Preparation: 15 min
Cooking: 15 min
4 carrots, grated
250 ml (1 c) grated mozzarella cheese
½ cucumber, grated
4 thyme sprigs, chopped
1 rosemary sprig, chopped
black pepper
12 phyllo pastry sheets
melted butter
oil for deep-frying
1 In a bowl mix the carrots, cheese, cucumber, thyme and rosemary. Season with black pepper.
2 Stack 4 phyllo pastry sheets and cut the stack into 4 rectangles. Working with one of the rectangles, place a spoonful of vegetable mixture in the middle of a short side. Roll up the pastry around the filling until halfway, fold in the sides over the filling then continue rolling up into a cylinder. Brush the end with butter and seal. Repeat with the remaining pastry and filling.
3 Heat oil in a deep pot over medium heat and deep-fry the spring rolls until golden. Remove with a slotted spoon and drain on kitchen paper.
