Vegetable spring rolls

Vegetable spring rolls

A combination of Chinese vegetables gives these rolls a tasty crunch

By , 31 January 2018

(2 votes)

Vegetable spring rolls
  • 45 Mins
  • Serves: 10
  • Price: 34p per serving
Nutritional Info
Each 79g serving contains
  • Energy

    334KJ

    80KCAL

    4%
  • Fat

    1.3g

    low

    2%
  • Saturates

    0.2g

    low

    1%
  • Sugars

    3.7g

    low

    4%
  • Salt

    0.21g

    low

    4%
of your reference intake.
Typical energy values per 100g: 423kJ/101kcal.
Ingredients
  • 1tsp sesame oil
  • 100g beansprouts
  • 1 red pepper, thinly sliced
  • ½ Chinese leaf, thinly sliced
  • 3 spring onions, shredded
  • 1 carrot, cut into matchsticks
  • 1tbsp oyster sauce
  • 270g pack filo pastry
  • 1 egg, beaten
  • 1tsp sesame seeds
  • Shredded spring onion, red chilli, coriander, to garnish
  • 2tbsp sweet chilli dip, to serve
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper.

  • Heat the oil in a wok or large frying pan. Add all the veg and cook over a high heat for 3-4 mins, until softened. Remove from heat and stir in the oyster sauce to coat.

  • Cut each sheet of filo pastry in half. Put a large spoonful of filling at the short edge of each piece of filo, leaving a 5mm border on each side. Fold over the borders then roll up to create a cigar shape.

  • Put the rolls on the baking tray fold-side down. Brush with egg and sprinkle over the sesame seeds.

  • Bake for 18-20 mins, until crisp and golden. Garnish with shredded spring onions, coriander and red chilli. Serve with a sweet chilli dip.