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Vegetable spring rolls

(December 01, 2013)

 

Vegetable spring rolls
(this recipe is suitable for pesco-vegetarians, or for vegetarians if Quorn is substituted for the prawns)

Making spring rolls could not be easier, and whilst there is little difference in cost between pre-made shop bought spring rolls, and making them yourself, it is a very satisfying recipe to do.

First, buy some sheets of filo pastry (available from all major supermarkets) and place to one side whilst you cook the filing. It is advisable that you keep the pastry in its wrapping and wrapped, further, in a damp cloth so the pastry remains moist. It is important that the pastry does not dry out prior to use.

Vegetable spring rolls

Filling

To make the spring roll filling, I use pre-prepared stir-fry packs (I bought mine from M&S) and gently fry the stir-fry pack until it has some colour. Then add some soy sauce and some sweet chilli sauce.

Vegetable spring rolls

Add some defrosted prawns and/or defrosted Quorn pieces (chopped into smaller pieces). Small-medium prawns work best and/or defrosted Quorn pieces, which have been chopped into smaller pieces.

Then add some chopped Brazil nuts and sesame nuts to the mix prior to making the spring rolls.

Add a small spoonful of the filing on the sheet of filo pastry in a thick line in the middle of the sheet (not to the edge of the pastry, as the ends are folded in to achieve the traditional spring roll shape).

Then roll into a spring-roll shape by folding in the sides of the filo pastry first, then rolling-up the pastry along the length of the sheet. When you have a cigar-shaped spring roll, place on a greased roasting-sheet.

Cook in the oven as per the instructions on the pack of the filo pastry pack.

Serve warm and enjoy.

Claire Meredith, December 2013

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      Stylish party canapes, September 2009

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