Spring rolls

Vegan spring rolls

Crammed with crunchy veg and flavoured with garlic and ginger, dip these crispy golden bites in sweet soy sauce

By , 29 August 2019

(7 votes)

Vegan spring rolls
  • 40 Mins

  • Serves: 6

Nutritional Info
Each 138g serving contains
  • Energy

    676KJ

    161KCAL

    8%
  • Fat

    4.8g

    med

    7%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    3.9g

    low

    4%
  • Salt

    0.30g

    low

    5%
of your reference intake.
Typical energy values per 100g: 490kJ/117kcal.
Ingredients
  • 1tbsp sesame oil
  • 2 cloves garlic, thinly sliced
  • 100g beansprouts
  • 1 red pepper, thinly sliced
  • 180g trimmed fine beans
  • 2 spring onions, halved then thinly sliced lengthways
  • 2tsp Asda Easy Ginger
  • 225g tin Asda Water Chestnuts, drained and sliced
  • 200g Asda Ready Rolled Filo Pastry
  • Reduced-salt soy sauce, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • Heat half the sesame oil in a wok or large nonstick frying pan. Stir-fry the garlic, beansprouts, pepper, beans and onions for 3-4 mins on a high setting until starting to colour. Take the pan off the heat and stir in the ginger and water chestnuts.

  • Slice the filo into 12 rectangles. Put 1 heaped tbsp of the veg at one end of each piece of filo and roll up, making sure the ends are folded in. Brush a little of the remaining oil over the edge of the filo to seal.

  • Arrange the spring rolls on the baking tray and cook in the oven for 15-18 mins, until golden brown and crisp. Serve the spring rolls with the soy sauce, for dipping.