Quick spring rolls

Quick spring rolls
  • Serves icon Serves 4
  • Time icon Takes 25 minutes to make, 20 minutes to cook

These Chinese spring rolls are healthier than the take-away version and simple to make too.

Nutrition: per serving

Calories
36kcals
Fat
2.4g (1.2g saturated)
Protein
0.7g
Carbohydrates
2.7g (1.4g sugars)
Salt
0.2g
Calories
36kcals
Fat
2.4g (1.2g saturated)
Protein
0.7g
Carbohydrates
2.7g (1.4g sugars)
Salt
0.2g

Per roll

Ingredients

  • 1 tbsp groundnut oil
  • 2 garlic cloves, finely chopped
  • Small knob of fresh ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • 300g bag mixed stir-fry vegetables
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 4 sheets filo pastry, each cut into 4 rectangles (approx 15cm x 12cm)
  • 50g salted butter, melted
  • Sweet chilli sauce to serve

Method

  1. Preheat the oven to 200ºC/fan180ºC/gas 6. Heat the wok over a high heat and add the oil, garlic, ginger and chilli, then stir-fry for 30 seconds. Add the mixed veg, soy sauce and vinegar and cook for 1 minute. Spoon the veg into a sieve over a bowl and allow to cool slightly.
  2. Place a spoonful of the veg mix at one end of a filo rectangle, in the centre. Roll the filo around the veg until halfway along the filo sheet, then fold each side of unfilled pastry into the centre. Continue rolling into a cylinder and brush with butter to seal. Place on a baking tray and brush with butter. Repeat with the remaining pastry sheets.
  3. Bake for 15-20 minutes until golden and crisp. Serve hot with sweet chilli sauce.

For a Chinese-inspired menu that’s ready in 60 minutes, serve with sweet and sour prawns, stir-fried greens, lemon rice and exotic fruit salad.

delicious. tips

  1. To freeze: freeze the raw, unbuttered spring rolls. Defrost and butter, then cook.

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    1. It is best to follow pack instructions and do not refreeze the spring roll pastry if it advises against.

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