Vegetable Spring Rolls
Serves 4 (Katy made 2). Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
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:
Step 1
Before cooking, wash your hands and put on an apron.
Weigh and measure the ingredients.
Step 2
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.
Step 3
Top and tail the spring onion and cut it into small pieces. Add these to the carrot and beans. Mix.
Step 4
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.
Step 5
Put some baking paper on a baking tray and brush with oil ready for the finished rolls
Step 6
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).
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Serve with the extra dipping sauce.
Garlic Chicken 
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