Baked spring rolls

Published on 15 May 2019

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I love spring rolls and made my own lighter baked version. Cabbage would have been ideal, but I had none and improvised successfully with what I had.

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INGREDIENTS FOR 4 ROLLS

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I wash and clean vegetables.

I remove courgette centre and cut into sticks.

I cut carrot and leek too.

I drain beansprouts.

I heat oil and garlic in a wok, add vegetables and quickly fry, keeping crisp.

I remove garlic and add beansprouts.

I add soy sauce.

I cook a few more minutes; adjust salt if needed, though soy sauce should suffice.

I brush a filo sheet all over with oil.

I repeat with two more sheets, 3 in total.

I add the 4th part of the filling.

I fold sides inwards.

I roll into cylinders.

I brush with oil and arrange on a parchment-lined tray.

I bake at 180°C for about 25 minutes until crisp and coloured.

I serve with soy sauce. Mine are large; make smaller if preferred.

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