Vegetable Spring Rolls With Chilli Sauce

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10 Ingredients

Number of servings

1tablespoons groundnut oil
2 cloves garlic, finely chopped
1 small knob fresh ginger, grated
1 red chilli, deseeded and finely chopped
300grams bag mixed stir-fry vegetables
1tablespoons soy sauce
1tablespoons rice wine vinegar
4 sheets filo pastry, each cut into 4 rectangles
50grams salted butter, melted
1tablespoons sweet chilli sauce (to serve)

Nutrition per serving

4% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat a wok over a high heat and add the oil, garlic, ginger and chilli, then stir-fry for 30 seconds. Add the mixed vegetables, soy sauce and vinegar and cook for 1 minute. Spoon the vegetables into a sieve over a bowl and allow to cool slightly.

Step 2 of 3

Place a spoonful of the vegetable mixture in the centre of the narrow edge of a filo rectangle. Roll the filo around the mixture until halfway along the filo sheet, then fold each side of unfilled pastry into the centre. Continue rolling into a cylinder and brush with butter to seal. Repeat with the remaining pastry sheets.

Step 3 of 3

Place spring rolls on a baking tray and brush with butter. Bake in a preheated oven, 200°C for 12-15 minutes until golden and crisp. Serve hot with sweet chilli sauce.