- 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.
Wash the vegetables and with the help of a mandolin slice them into small strips ( you can also use just your knife)
Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil.
Add the vegetables and the soya sauce and stir well. Cook for about 15 minutes until soft
Add the prawns and cook for a further couple of minutes
Cut every filo pastry sheet into two halves lengthwise
Put 3 tsp of the cooked vegetables and prawns on every half sheet
..and roll inwards
Seal the rolls on both ends with the help of a little water
Line them up on a sheet of baking paper on a baking tray
Brush them with olive oil and sprinkle them with sesame seeds
Cook for 20-25 minutes at 180C until golden in colour