These are a real winner with my gang and no one knows (unless they read my blog, unlikely!) that they are a fresh healthy version of the fried take away spring rolls that they love to chow down on and full of not so good for you stuff! Simple to make and cook these are a great staple in my armoury for keeping my gang feed and happy.
Ingredients
(makes 12 large / 24 servings)
12 sheets filo pastry
2 carrots julienned or grated
2 broccoli stems julienned or grated
4 spring onions finely sliced 4” long
2 tbsp ginger grated
1 yellow pepper finely sliced
2 red chillies finely chopped
2 courgettes julienned or grated
100g bean sprouts brought or home sprouted (optional)
1 cup red cabbage finely shredded
1 cup white cabbage finely shredded
1 tbsp wasabi paste
100ml soy sauce
50ml sesame oil
50g sesame seeds (optional)
50ml olive oil for cooking
In a large bowl mix all the julienned, sliced, shredded or grated ingredients including the bean sprouts and sesame seeds, in a jug whisk the wasabi, soy and sesame oil and pour over the vegetables, mix really well to combine. Unfold the filo pastry and lay a damp tea towel over the filo to keep the pastry from drying out while you assemble the spring rolls.
Take a sheet of filo and brush the edges with water, place a small handful of your spring roll filling about the size of a sausage 2” from the top of the filo sheet and 3” from either side, then roll over the top of the filo sheet over the filling and continue to roll over until half way down the filo sheet, at this point fold over the left and right sides inwards which will seal the ends then continue to roll up to the end. Repeat with the rest.
To cook either brush each spring roll with olive oil and bake for 20-30 minutes at 200 C / 392 F tuning once half way through until golden crispy, or brush with olive oil and dry fry in a skillet on all four sides until golden and crispy, serve immediately with a soy, sesame, rice wine vinegar and mirin dipping sauce.
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