Vegetable Spring Roll Recipe
Cowbridge Kitchen
Spring Rolls are made with Filo pastry, the same pastry is used for Samosas in Indian Food. These Vegetable spring rolls are often eaten as a side dish with Chinese food.
The Spring Roll can be vegetarian or Meat based, they are often filled with Duck and served with Hoi sin sauce. This recipe is for making Vegetable Spring Rolls, I have used Bean Sprouts and other vegetables such as Carrots and Spring Onions.
You can fill these rolls with pretty much any filling you like.
15 mins Prep time
30 mins Cooking time
Time
This is based on 4 spring rolls
80g
Calories: 200
Protein: 4g
Fat: 10g
Carbohydrates: 28g
Fiber: 4g
Sugar: 4g
Nutrition
Servings
Anybody can have a go at this recipe, but some experienc is needed
Difficulty
As you can see the most expensive part of this recipe is the Filo Pastry.
Cost to make:
£3.55 / $4.49 (Est.)
Equipment:
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Vegetable Spring Rolls
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Asian cuisines.
Mini spring rolls have become a part of Western culture through the Chinese takaways that have sprung up all over the Western world.
Chinese food has become one of the most popular types of takeaway food in the UK, and mini vegetable spring rolls made with beansprouts and other root vegetables are top of the menu.
Cuisine:Chinese
ingredients
For the Filling
1 red onion
Bean
sprouts Spring onion
Carrots
1 Red pepper
Bunch of Coriander
Rapeseed Oil
1 teaspoon of Chinese five spice powder
For the Sauce
Sweet chilli sauce
Mayonnaise
For the Spring Rolls
2 teaspoons of plain flour
water
Filo pastry sheets
Cooking Instructions
-
For the Filling
- Prep all of the veg so that it is ready to be stir fried , julienne the carrots and finely chop all of the other vegetable into separate containers.
- Get a wok or a frying pan on the stove , and add a good splash of rapeseed oil. Get this nice and hot.
- Start adding the vegetable , starting with the peppers then carrots, as these will take longest to cook.
- When all of the vegetable is in and cooking , add the five spice powder to the mix and mix together.
- Cover and cook on a medium heat for 5 -10 minutes.
- When cooked , remove from the heat and allow to cool to room temperature.
- The sauce is very straight forward , depending on how strong you like it I use a 40 / 60 mix of mayonnaise and sweet chilli sauce.
- Using a 40/60 ratio , mix the sweet chilli sauce and Mayonnaise together in a small bowl.
- First of all you are going to need to make a glue from flour and water , just mix the water a bit at a time into the flour until you get a thick , smooth paste.
- Take two sheets of filo pastry , one on top of the other and cut out 6" x 6" squares. Make as many of these as you like.
- Cover the pastry sheets with some cling-film.
- squares with some cling film so as not to let it dry up and crack. Take a sheet of pastry and place on a surface in front of you so that it looks like a diamond, fill the centre of the sheet with your vegetable mix and coriander.
- Half roll the pastry over the filling , then fold the ends in and continue rolling , adding a small bit of the flour glue to the last corner before rolling it together. The glue should hold the roll together.
- it is important to re cover these roll with cling film while you make the rest , as they will go dry and crack very fast.
- When all of your rolls are made, you can fry them in hot oil at about 180 c until they float and turn a lovely golden brown colour.
- Remove from the pan and drain on to some kitchen roll.
Once you have made these, Spring Rolls can be put into a container and frozen for another day.