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Monday, 7 February 2011

Spring Rolls

Ingredients

1 sheet of Filo Pastry
glass of Water
1 tsp Chinese Five Spice
1 clove of Garlic
Fry Light
2 tbsp Light Soy Sauce

For the filling you can either go to the supermarket and buy a stir fry mix or alternatively you can make it yourself with individual ingredients, the mix is up to you. I have given some suggestions, you don't have to use them all or can use alternatives. You can also add meat to the recipe, such as shredded chicken or spiced beef mince:

Half Red Pepper
1 small Carrot
Handful of Beansprouts
3 Mini Corncobs
2 Spring Onions
finely shredded Cabbage ( I didn't have any in my cupboard so I shredded some spinach)

Method

Wash, peel and chop your chosen vegetables and place in a bowl. Peel your clove of garlic and finely chop, add that to the bowl along with the Chinese Five Spice and Soy Sauce. Mix all the ingredients together, heat a frying pan and spray with fry light, fry for a few minutes to soften the vegetables, then put the vegetables back into a bowl, leave to cool then cover the bowl with film and place into the refrigerator to marinate. If possible leave overnight, if not an hour or so should do.

Preheat the oven to 190c/375f/Gas mark 5, and line a baking tray with Baking Parchment, alternatively spray the baking tray with Fry Light, to stop the rolls from sticking to the tray.

Take the bowl with the marinated vegetables out of the fridge and place nearby, working quickly take out a sheet of Filo Pastry, cut in half width ways/horizontally, then cut each half into three even strips lengthways/vertically. Lay the 6 strips onto a clean work surface and brush each strip all over with water, this will stop the pastry drying out and also makes it easier to work with.

Place a spoonful of marinated vegetables at the bottom of each strip, fold over at the sides and roll up the pastry to the end. Place each roll onto the baking tray containing the parchment and spray the top of each roll with Fry Light.

Bake for 15 to 20 minutes or until crisp and golden. Serve hot or cold with a Sweet and Sour Sauce or Sweet Chilli dip. (recipes for both of these to follow)

Sins per roll - 1 syn per Spring Roll

A sheet of Filo pastry is 6 syns

Tweak this recipe to suit your own taste. I also had a go at making wonton type purses, see the photo below.

4 comments:

Amanda Jayne said...

Yummy :) just found your blog I think it's going to be a constant source of inspiration :) xxxx

laughingitoff said...

mmm this sounds delish! xx

The Apprentice Seamstress said...

Now using your recipe to make some spring rolls with my slimming world chicken katsu curry - very excited! Although don't know if I'll be able to roll them as good as yours! x

Joanne Clynch said...
This comment has been removed by the author.