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Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 12 spring rolls
Based on 12 spring rolls, each roll provides 46 cals, 1.5g fat (of which 0.1g saturates), 1.5g sugar and 0.2g salt per serving.
Ingredients
- 1 tbsp vegetable oil
- 20g (1oz) fresh ginger, chopped finely
- 1 clove of garlic, crushed
- 3 spring onions, finely sliced
- 300g (11oz) bag of stir-fry vegetables
- ½ tsp Chinese five spice
- 2 tbsp hoisin sauce
- 3 sheets of filo pastry, cut into 4 even pieces, covered with a damo cloth
- Vegetable oil for greasing
- Sesame seeds
- Sweet chilli or plum sauce for dipping
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Heat the wok over a high heat and add the oil, ginger, garlic and spring onions. Then add the mixed vegetables, five spice and hoisin sauce. Cook for 1 minute.
3. Immediately move the vegetables to a bowl and allow to cool.
4. Take one half piece of filo and lay on the worktop.
5. Keep the remaining filo covered.
6. Brush a border of oil around the filo.
7. Spoon some of the mixture between the border of the narrowest end of the filo, fold both sides in, covering the ends and roll the filo and mixture over once, so that the mixture is covered.
8. Lightly brush oil down the fold, all the way to the bottom so that when the filo pastry is rolled it sticks to the oil.
9. Continue to roll all the way down and place the spring roll seam side down on the baking tray.
10. When all 12 are made, lightly brush the tops with oil and sprinkle with sesame seeds.
11. Bake for 20 minutes, until golden brown. Transfer to a cooling rack.
12. Serve with a sweet chilli or plum sauce.
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