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SPRING ROLLS


Makes 12


1 carrot

½ red pepper

6 baby corn

50g small button mushrooms

4 spring onions

75g beansprouts

1 clove garlic

2.5cm piece root ginger, peeled

1tbsp dark soy sauce

6 sheets filo pastry

25g melted butter

1tbsp seasame seeds


Using a small sharp knife, cut the carrot, peppper, baby corn, mushrooms and spring onion into thin strips. Place in a large bowl with the beansprouts and using a fine grater, grate over the garlic and ginger. Add the soy sauce and stir to combine.

Lay the sheets of filo pastry on a work surface and cut in half. 

Take one square of pastry and brush with melted butter. Place a spoonful of the vegetables on the botom edge. Fold the ends over then roll up so that the vegetables are completely covered with the pastry. Place on a baking sheet and repeat with the remaining vegetables and pastry. Scatter over the sesame seeds and cook at 190°C for 12-15min or until golden and hot.

Serve with sweet chilli dipping sauce.

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