Spring rolls

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• Blue

  28 November 2012

  Blue rated and commented on this recipe

  

  I prepared my own vegetables rather than using a pack - peppers, courgette, water chestnuts, etc. and used cashews as I didn't have any peanuts. The filling was very tasty, but they turned out to be parcels rather than rolls as I couldn't get the pastry to hold together in a roll, maybe because my filo sheets were round so it was more difficult.

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• RobH

  07 May 2013

  RobH rated and commented on this recipe

  

  Why on earth would you use filo pastry for Asian spring rolls? Buy rice papers from any Asian supermarket, they're far easier to handle than filo, not to mention giving you the correct texture.

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Ingredients

• 300g pack mixed stir-fry vegetables
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tbsp roasted peanuts , chopped
• handful chopped mint
• handful chopped coriander
• 4 sheets filo pastry
• a little melted butter

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian

Ingredients

• 300g pack mixed stir-fry vegetables
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tbsp roasted peanuts , chopped
• handful chopped mint
• handful chopped coriander
• 4 sheets filo pastry
• a little melted butter

PER SERVING

174 kcalories, protein 5g, carbohydrate 21g, fat 8 g, saturated fat 3g, fibre 2g, sugar 8g, salt 1.9 g

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