Mushroom And Cream Cheese Cigars
- 6Spring roll sheets
- 1 tbspDlecta butter
- ½, choppedOnions
- 2 choppedGarlic
- 250g, slicedButton mushrooms
- SaltTo taste
- A pinchPepper
- 50 gDlecta cream cheese
- 2 tbspFlour
- 2 cups, to deep fryOil
Heat butter in a pan.
Add the chopped onions and garlic and sauté till the onions become translucent.
Add the sliced mushrooms and cook until most of the moisture is disappeared.
Remove from the pan and let it cool. Add the cream cheese and mix well.
Take the spring roll sheets and cut each into 2 lengthwise.
Taking one rectangle at a time, put a little filling on the sheet.
Make a slurry with flour and a little water, this will act as a glue to stick the cigars.
Fold the spring roll sheet over the mushroom filling and then roll such that it forms a long tube like a cigar. Apply the flour slurry on the edges to stick.
Repeat with the remaining spring roll sheets.
Heat oil in a wok or a kadai. Deep fry the cigars in batches until golden and crisp. Serve hot with ketchup.