Quick spring rolls
- Published: 31 Aug 10
- Updated: 18 Mar 24
These Chinese spring rolls are healthier than the take-away version and simple to make too.
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Serves 4
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Takes 25 minutes to make, 20 minutes to cook
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Ingredients
- 1 tbsp groundnut oil
- 2 garlic cloves, finely chopped
- Small knob of fresh ginger, grated
- 1 red chilli, deseeded and finely chopped
- 300g bag mixed stir-fry vegetables
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 4 sheets filo pastry, each cut into 4 rectangles (approx 15cm x 12cm)
- 50g salted butter, melted
- Sweet chilli sauce to serve
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Method
- Preheat the oven to 200ºC/fan180ºC/gas 6. Heat the wok over a high heat and add the oil, garlic, ginger and chilli, then stir-fry for 30 seconds. Add the mixed veg, soy sauce and vinegar and cook for 1 minute. Spoon the veg into a sieve over a bowl and allow to cool slightly.
- Place a spoonful of the veg mix at one end of a filo rectangle, in the centre. Roll the filo around the veg until halfway along the filo sheet, then fold each side of unfilled pastry into the centre. Continue rolling into a cylinder and brush with butter to seal. Place on a baking tray and brush with butter. Repeat with the remaining pastry sheets.
- Bake for 15-20 minutes until golden and crisp. Serve hot with sweet chilli sauce.
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For a Chinese-inspired menu that’s ready in 60 minutes, serve with sweet and sour prawns, stir-fried greens, lemon rice and exotic fruit salad.
- Recipe from September 2010 Issue
Nutrition
Per roll
Nutrition: per serving
- Calories
- 36kcals
- Fat
- 2.4g (1.2g saturated)
- Protein
- 0.7g
- Carbohydrates
- 2.7g (1.4g sugars)
- Salt
- 0.2g
delicious. tips
To freeze: freeze the raw, unbuttered spring rolls. Defrost and butter, then cook.
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if i use spring frozen roll pastry and i make the rolls can i freeze the as the pastry pkt say don’t refreeze
It is best to follow pack instructions and do not refreeze the spring roll pastry if it advises against.