Pea, feta & quinoa spring rolls with roast tomato nam prik

Pea, feta & quinoa spring rolls with roast tomato nam prik

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(3 ratings)

Prep: 40 mins Cook: 2 hrs Plus cooling

A challenge

Makes 12
Serve up these vegetarian filo pastry canapés with nam prik - a Thai chilli paste that we've mixed with oven-roasted tomatoes to make a dipping sauce

Nutrition and extra info

  • Vegetarian

Nutrition: per roll

  • kcal166
  • fat11g
  • saturates2g
  • carbs13g
  • sugars5g
  • fibre2g
  • protein5g
  • salt0.4g
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Ingredients

  • 50g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 200g frozen petits pois
  • 85g feta cheese, crumbled
  • small bunch mint leaves, chopped
    Mint

    Mint

    mi-nt

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

  • 3 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 6 sheets filo pastry (270g pack)
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the nam prik

  • 6 large tomato, halved
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp extra-virgin olive oil
  • 1 garlic clove, chopped
  • ½ red chilli, chopped
  • 2 tsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ bunch coriander including stalks, roughly chopped
  • ¼ bunch mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

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

  • 1 tbsp lime juice
  • 1 tbsp tamarind paste
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 1 tsp palm sugar

Method

  1. Heat oven to 160C/140C fan/gas 3. To make the nam prik, place the tomatoes, cut-side up, on a baking sheet. Drizzle with 1 tbsp of the olive oil, season, then roast for 1½-2 hrs until semi-dried. Remove from the oven, let cool, then tip into a food processor with the remaining ingredients and blitz to a medium purée.

  2. Cook the quinoa in a pan of boiling salted water following pack instructions. Tip into a bowl and set aside to cool. Cook the peas for 1 min in boiling water, then drain and run under cold water for a few mins. Drain thoroughly, tip into a food processor and pulse to a chunky purée. Add this to the cooled quinoa along with the feta, mint, spring onions and lemon zest and juice. Mix well to combine and season to taste, adding more lemon juice if required.

  3. Lay a sheet of filo in front of you, keeping the remainder covered under a damp tea towel. Cut the filo in half across the width to make 2 squares. With one corner pointing towards you (so you are looking at a diamond shape rather than a square), spoon 2 tbsp of the filling just below the centre line and shape into a log. Brush the pastry edges with egg, then fold in the 2 side corners. Keeping your fingers on the corners, bring the bottom corner up over the filling towards the centre, then roll up tightly towards the top corner. It’s important to roll as tightly as possible, so the spring rolls cook evenly. Repeat with the remaining filo sheets and filling.

  4. Heat about 3cm sunflower oil in a large pan or wok and fry the spring rolls, in batches, for 2-3 mins or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls to a plate and serve with the nam prik.

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Comments, questions and tips

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Comments (2)

minskita's picture

I made it for my boyfriend, we both absolutely loved it.

lhea-ibiza's picture
5

A.M.A.Z.I.N.G
nothing more to be said!

Questions (2)

Kas38's picture

Can these be frozen once cooked?

goodfoodteam's picture

Thanks for your question. For best results we do not recommend freezing this recipe. All our freezable recipes have a blue star just above the nutritional information. Hope that helps.

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