These Chinese spring rolls are healthier than the take-away version and simple to make too.
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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
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Method
- 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.
- 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.
- 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.
Nutrition
- 36kcals Calories
- 2.4g (1.2g saturated) Fat
- 0.7g Protein
- 2.7g (1.4g sugars) Carbs
- 0.2g Salt
Per roll
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Reviews
if i use spring frozen roll pastry and i make the rolls can i freeze the as the pastry pkt say don’t refreeze
It is best to follow pack instructions and do not refreeze the spring roll pastry if it advises against.
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