Spring rolls recipe
information
Calories per serving 265.
ingredients
low fat cooking spray
100 g (3 1/2 oz) carrots, sliced into thin strips
100 g (3 1/2 oz) white cabbage, shredded
1 small red pepper, de-seeded and sliced thinly
100 g (3 1/2 oz) fresh prawns, peeled
100 g (3 1/2 oz) fresh beansprouts
2 tablespoons dark soy sauce, plus extra for dipping
1/4 teaspoon Chinese five spice powder
8 sheets filo pastry
2 tablespoons sunflower oil
100 g (3 1/2 oz) carrots, sliced into thin strips
100 g (3 1/2 oz) white cabbage, shredded
1 small red pepper, de-seeded and sliced thinly
100 g (3 1/2 oz) fresh prawns, peeled
100 g (3 1/2 oz) fresh beansprouts
2 tablespoons dark soy sauce, plus extra for dipping
1/4 teaspoon Chinese five spice powder
8 sheets filo pastry
2 tablespoons sunflower oil
method
1. To make the filling, spray a large frying pan with low fat cooking spray.
2. Add the carrots, cabbage, red pepper prawns, beansprouts, soy sauce and five spice powder
3. Stir fry for 2 minutes. Remove the pan from the heat and allow the mixture to cool a little.
4. Preheat the oven to Gas Mark 5/l90°C/fan oven I70°C.
5. Line a baking sheet with non stick baking parchment.
6. Brush a sheet of filo pastry with a little of the oil.
7. Spoon some of the filling on to one end of the pastry sheet.
8. Roll the pastry up, tucking in the edges to enclose the filling so that you end up with a sausage shape.
9. Repeat this process with the remaining pastry sheets until you have eight spring rolls.
10. Place the spring rolls on the baking sheet and bake for 10 minutes until they are golden and crispy.
11. Serve them hot with extra soy sauce for dipping, allowing two spring rolls per person.
2. Add the carrots, cabbage, red pepper prawns, beansprouts, soy sauce and five spice powder
3. Stir fry for 2 minutes. Remove the pan from the heat and allow the mixture to cool a little.
4. Preheat the oven to Gas Mark 5/l90°C/fan oven I70°C.
5. Line a baking sheet with non stick baking parchment.
6. Brush a sheet of filo pastry with a little of the oil.
7. Spoon some of the filling on to one end of the pastry sheet.
8. Roll the pastry up, tucking in the edges to enclose the filling so that you end up with a sausage shape.
9. Repeat this process with the remaining pastry sheets until you have eight spring rolls.
10. Place the spring rolls on the baking sheet and bake for 10 minutes until they are golden and crispy.
11. Serve them hot with extra soy sauce for dipping, allowing two spring rolls per person.
serving amount
serves 4.
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