Vegetable Spring Rolls
Ingredients
- 1 tbsp sesame seeds ⓘ
- 5 tbsp soy sauce ⓘ
- 1 tbsp sesame oil
- 1 tbsp sherry ⓘ
- 225 g can bamboo shoots, drained and cut into thin strips ⓘ
- 100 g Chinese cabbage leaves, shredded ⓘ
- 50 g frozen peas, defrosted ⓘ
- 1 small red pepper, deseeded and thinly sliced ⓘ
- 1 None garlic clove, peeled and crushed
- 12 None small sheets filo pastry (each measuring 15x25cm) ⓘ
- 4 None long outer leaves from a leek ⓘ
- None None vegetable oil for shallow frying ⓘ
Instructions
- For sesame dipping sauce, heat a nonstick frying pan and cook sesame seeds until lightly toasted. Add 4 tbsp soy sauce, sesame oil and sherry to pan, stir well then set aside to cool.
- Meanwhile, toss bamboo shoots, cabbage, peas, pepper and garlic with remaining soy sauce. Distribute between phyllo sheets, fold in sides and roll up, sealing edge with water. Repeat to make 12 spring rolls in total. Wrap 1 piece of leek around each spring roll. Shallow fry spring rolls in hot oil for 4-5 mins until crisp and golden. Drain on paper towels and serve with sesame dipping sauce.
Nutrition & Diet Analysis (per serving)
712
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).