Happy Chinese New Year! To turn your spring rolls into more of a meal, serve them with fried rice bulked out with some of the spring roll vegetable mixture. Simply cook your rice then drain thoroughly. While the rice is cooking, stir-fry whatever vegetables you have spare including spices, garlic and ginger. Add the drained cooked rice to the vegetables and continue to cook for a couple of minutes, then season with soy sauce. Alternatively, add cooked noodles to the vegetables for a delicious chow mein.
Preparation: 40 mins
Cooking time: 20 mins
One packet filo pastry or spring roll pastry. Tip: Only open the packet when you are ready to fill your spring rolls; filo pastry dries quickly and can become difficult to roll.
For the filling:
1 tbsp sesame oil
1 onion, finely shredded
1 carrot, cut into matchsticks
100g kale, stalks removed and shredded
1 leek, shredded
2 cm fresh ginger, pulped
1 tsp five spice powder
½ tsp chilli flakes
2 tbsp sweet chilli sauce
1 tsp soy sauce
100g bean sprouts
50g margarine, melted
1. Preheat the oven to 180°C/gas mark 4.
2. Heat the oil in a large frying pan or wok. Fry the onion for 2 minutes then add the carrot, kale and leek, and continue to cook for another minute.
3. Add the ginger, five spice and chilli, and cook for 1 minute.
4. Now add the sweet chilli sauce, soy sauce and bean sprouts and cook for 30
5. To make the rolls, cut the filo into squares approx 20cm x 20cm.
6. Place a tablespoon of the filling mixture at one edge then fold over the ends so your mixture is sealed in, then
roll. Brush with a little melted margarine and place on to a lined baking sheet. Repeat until you have 12 (or the ingredients run out).
7. Place in the oven for 15 minutes, or until golden and crispy.