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Mixed veg spring rolls with fiery dipping sauce
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15g dried wild mushrooms
50g vermicelli rice noodles
210g pack Bright And Colourful Stir Fry
1 tbsp peanut oil, plus extra to brush
2 cloves garlic, crushed
50g canned water chestnuts, cut into matchsticks
1 tbsp light soy sauce
1 tsp toasted sesame oil
4 sheets filo pastry, halved
1 tbsp sesame seeds
For the dipping sauce
100ml Sharwood’s Sweet & Sour Stir Fry Sauce
1-2 tsp Lee Kum Kee Chiu Chow Chilli Oil
1. Soak the wild mushrooms in boiling water for 20 minutes, then drain and chop. Soak the noodles in boiling water for 8-10 minutes. Drain, rinse with cold water and dry well. Roughly chop and set aside in a large bowl. Preheat the oven to 200ºC, gas mark 6.
2. Finely chop the ginger and coriander from the stir fry mix, then finely shred the carrot, pak choi, corn, cabbage, salad onions and mangetout. Heat the oil in a large frying pan or wok, add the garlic, stir fry vegetables, ginger and water chestnuts. Fry over a high heat, stirring often, for 1-2 minutes before adding the noodles and soaked mushrooms. Mix in the coriander, soy and sesame oil. Season with black pepper.
3. Take one rectangle of filo and, with the shorter side nearest you, spread about 2 tbsp of the mixture along the edge, leaving about 4cm
at each side. Fold these sides over the filling and roll up.
4. Place on a parchment-lined baking tray, seam-side down, and repeat with the remaining filo and filling. Brush each spring roll with a little peanut oil and sprinkle with sesame seeds. Bake for 15-20 minutes, until crisp and golden. Meanwhile mix the sweet and sour sauce and chilli oil in a small bowl. Serve the warm spring rolls with the dipping sauce alongside.
Typical values per serving:
per spring roll (with sauce) vegetarian
This recipe was first published in February 2021.