Spring rolls

Spring rolls

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(3 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
James Martin's crisp vegetable pastry rolls are quick and easy to make and are perfectly complemented with Asian dishes and dips

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal174
  • fat8g
  • saturates3g
  • carbs21g
  • sugars8g
  • fibre2g
  • protein5g
  • salt1.9g
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  • 300g pack mixed stir-fry vegetables
  • 2 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp sweet chilli sauce
  • 2 tbsp roasted peanuts, chopped
  • handful chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • handful chopped coriander
  • 4 sheets filo pastry
  • a little melted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Heat oven to 200C/180C fan/gas 6. Put the vegetables, sauces, peanuts and herbs in a bowl and stir to combine. Cut the pastry sheets in half and brush with some of the melted butter.

  2. Stick 2 of the halves together, then arrange 1⁄4 of the filling in the middle. Brush with some more butter and roll up. Transfer to a baking sheet. Repeat with remaining sheets, then brush with a little more butter. Bake for 15-20 mins until golden and crisp.

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Comments (3)

gymnophoria's picture

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.

rachel_r's picture

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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