Vegetable Spring Rolls
Serves 4 (Katy made 2). Recipe devised by Kate Morris and Sally Brown.
You will need:
- 50g/3 tbsp coarsely grated carrot
- 50g/2 tbsp of rinsed tinned beans ie cannellini
- 50g fresh bean shoots
- 1 spring onion
- ¼ red pepper
- 1 tbsp chilli dipping sauce & some to serve
- vegetable oil
- 8 sheets fresh filo pastry (we used fresh, square shaped filo pastry)
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put on an apron.
Weigh and measure the ingredients.
Put the grated carrot and beans into a bowl and mix together.
Rinse and dry the bean shoots then put them in a clean bowl and chop up with scissors.
Top and tail the spring onion and cut it into small pieces. Add these to the carrot and beans. Mix.
Now ‘pop’ the fresh pepper and cut it into small pieces, then add to the other vegetables. Stir in 1 tablespoon of chilli dipping sauce.
Put some baking paper on a baking tray and brush with oil ready for the finished rolls
Now take out 8 sheets of filo pastry. Lay one sheet on to a clean surface and dab it all over with oil. Place another piece on top. Dab this piece with oil too. Turn the pastry with your hands so that a corner is pointing towards you (like a diamond).
Spoon some of the filling onto the corner nearest you. Fold this corner towards the centre and tuck it under the filling. Fold the 2 outside corners in towards the middle so it looks like an envelope.
Dab with oil and then roll up the pastry to look like a sausage. Dab with more oil and put on the baking tray. Repeat until you have made 4.
You will need to ask a grown-up for help with this part. Place in a preheated oven at 200°c (fan oven)/220°C/Gas 7 for 15-20 minutes until crisp and golden.
Serve with the extra dipping sauce.