Vegetable Spring Rolls
Serves 4 (Katy made 2). Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
- 50g/3 tbsp coarsely grated carrot
- 50g/2 tbsp of rinsed tinned beans ie cannellini
- 50g fresh bean shoots
- 1 spring onion
- ¼ red pepper
- 1 tbsp chilli dipping sauce & some to serve
- vegetable oil
- 8 sheets fresh filo pastry (we used fresh, square shaped filo pastry)
- Before cooking, wash your hands and put on an apron.
- Weigh and measure the ingredients.
- Put the grated carrot and beans into a bowl and mix together.
- Rinse and dry the bean shoots then put them in a clean bowl and chop up with scissors.
- Top and tail the spring onion and cut it into small pieces. Add these to the carrot and beans. Mix.
- Now ‘pop’ the fresh pepper and cut it into small pieces, then add to the other vegetables. Stir in 1 tablespoon of chilli dipping sauce.
- Put some baking paper on a baking tray and brush with oil ready for the finished rolls
- Now take out 8 sheets of filo pastry. Lay one sheet on to a clean surface and dab it all over with oil. Place another piece on top. Dab this piece with oil too. Turn the pastry with your hands so that a corner is pointing towards you (like a diamond).
- Spoon some of the filling onto the corner nearest you. Fold this corner towards the centre and tuck it under the filling. Fold the 2 outside corners in towards the middle so it looks like an envelope.
- Dab with oil and then roll up the pastry to look like a sausage. Dab with more oil and put on the baking tray. Repeat until you have made 4.
- You will need to ask a grown-up for help with this part. Place in a preheated oven at 200°c (fan oven)/220°C/Gas 7 for 15-20 minutes until crisp and golden.
- Serve with the extra dipping sauce.