Vegetable Spring Rolls

4 small spring rolls or 2 big spring rolls
45 mins
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Ingredients

You’ll need:

  • 1/4 carrot
  • Small handful bean sprouts
  • 1/8 pepper
  • 2 mushrooms
  • 1 spring onion
  • 1 filo pastry sheet
  • Pinch 5 spice
  • Vegetable oil

Equipment

You’ll need:

  • 1 mixing bowl
  • Knife/scissors
  • Baking tray
  • Baking paper
  • Chopping board
  • Spoon
  • Grater

Instructions

Method:

  1. Preheat the oven to 180°C
  2. Cut sheets of baking paper to fit on the baking trays
  3. Wash the vegetables and dry off with towel
  4. Grate the carrot and place on paper towel
  5. Trim the spring onion at both ends, cut lengthways down the middle then use knife or scissors to chop into smaller bits. Place on a paper towel
  6. Chop the mushroom and red onion into thin strips and place on paper towel
  7. Take handful of bean sprouts and place on paper towel
  8. Once all vegetables are dry transfer them to a mixing bowl and add 5 spice. Use the spoon to give everything a good mix together.
  9. Depending on what size spring rolls you want, cut the filo pastry sheet into 2 or 4 equal parts
  10. Place the mixture at the top of the pastry sheet, wrap over twice, fold the edges in and continue to roll. Make sure fold in underneath.
  11. Place on the baking paper. Use your finger to dip in the oil and rub on the spring rolls until covered.
  12. Bake for 15 minutes until golden brown.

TOP TIPS

  • Sprinkle over sesame seeds or crushed sunflower seeds for added crunch
  • Sprinkle on any remainder 5 spice.
  • Make sweet spring rolls with fruits and honey. Use fruits like pear, apple, mango that will not become too wet when cooked

ALLERGY INFO

  • Wheat