Vegetable Spring roll recipe
I needed to use up some vegetables that were leftover in the fridge yesterday as well as half a packet of filo pastry so I decided to have a go at making some spring rolls. The recipe is roughly as follows, however you can use any vegetables that need using up such as celeriac, swede, onions, peas or bean sprouts.
Just put all of the following ingredients in a large mixing bowl and then almost cover with boiling water and place foil over the top.
- 1/4 savoy cabbage thinly shredded
- 1 large spring onion thinly sliced
- 1/2 courgette julienned
- 2 carrots julienned
- 1 sweet potato julienned
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp turmeric
- 1/2 tsp chilli powder
- 1/4 tsp salt
Sweat for 10 minutes and then drain a little of the water out. Add gram flour to the vegetables and mix until a thick batter like texture forms. Cut each filo sheet into 2 triangles and roll approximately a dessert spoon of mixture into each one tucking in the ends to make a spring roll shape. Bake for 10-15 minutes at 180℃ or until golden brown.
Serve these vegetable spring rolls as a delicious snack or starter with sweet chilli sauce to dip or add some egg fried rice for a great value vegetarian main course.
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