The good thing about making spring rolls is you can add what you like to them and in a group, each person can put what they want in their own rolls. We just advise that you use veg that needs very little cooking for example tinned or baby sweetcorn, grated carrots, peppers, spring onions, leeks and mushrooms. . We usually make veggie spring rolls, but you can add noodles and meat (eg cooked prawns or cooked shredded chicken or duck) if you like.
Ingredients
- about 400g mixed vegetables, such as red peppers, beansprouts, carrots, Chinese leaf cabbage and spring onions, thinly sliced or any vegetables you wish to add.
- 300g pack cooked rice noodles (Optional)
- 2 garlic cloves, finely chopped.
- small piece ginger, finely chopped.
- splash light soy sauce
- Chinese five-spice powder, for sprinkling
- 8-10 sheets of filo pastry
- oil/melted butter
- 1 egg, beaten.
- sesame seeds, for sprinkling (optional)
Method (see video below)
- Heat the oven/air fryer to 200C/180C fan/gas 6. Slice vegtables lengthwise in thin strips add to a mixing bowl and mix all together with the garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl.
- Lay half a sheet of pastry in front of you, drizzle oil/melted butter over it then fold it in half. Spoon some filling down near the top of the pastry, then roll it up (see video below). You can brush the beaten egg around the edges or just neatly fold in the ends.
- Place the spring rolls onto a baking tray, seam-side down. Drizzle with oil and/or brush with a little more egg and sprinkle with sesame seeds, if you like. You can also dip the ends into the egg and then the sesame seeds. (optional). Bake for 20-25 mins or until golden.
- Serve with your favourite dipping sauce.
