• 8 filo pastry sheets
  • 1 carrot
  • 1 courgette
  • 1 onion
  • 2 leeks
  • 3 tbsp chopped cabbage
  • olive oil
  • 1 tbsp soya sauce
  • 200 g shrimps or prawns
  • sesame seeds

Spring rolls have always been a popular snack.  They make a great starter and an excellent appetizer. Most people would have had them in Chinese restaurants or supermarkets but how about making your own?

I have used some leftover filo pastry I had in the fridge. Of course you can make your own if you like but I honestly find it tricky to make so it is one of those things I prefer to buy.

Usually spring rolls should be fried but for a lighter version I decided to bake them instead. Brushing them with oil will give them a nice crunchy bite and a “bronze” colour  and they will be equally tasty.

Method:

Wash the vegetables and with the help of a mandolin slice them into small strips ( you can also use just your knife)

cutting vegetables

Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil.

stir fry the onion

Add the vegetables and the soya sauce and stir well. Cook for about 15 minutes until soft

cooking the vegetables

Add the prawns and cook for a further couple of minutes

adding prawns

Cut every filo pastry sheet into two halves lengthwise

cutting the pastry

Put 3 tsp of the cooked vegetables and prawns on every half sheet

making the roll

..and roll inwards

rolling

Seal the rolls on both ends with the help of a little water

sealing

Line them up on a sheet of baking paper on a baking tray

Brush them with olive oil and sprinkle them with sesame seeds

brushing with olive oil

Cook for 20-25 minutes at 180C until golden in colour

spring roll

 



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