Vegetable spring rolls

Preparation and cooking: up to one hour

Serves: 6

Ingredients

6-8 sheets filo pastry

2 carrots grated (thick)

1 courgette grated (thick)

1 x 220g tin bean sprouts drained & washed in cold water

1 x 140g tin bamboo shoots drained and thinly sliced

1 x 140g tin water chestnuts drained and thinly sliced

2 tbsp oil

2 tbsp soya sauce

salt and pepper to taste

Method

• Heat oil in a wok or frying pan till smoking.
• Add the vegetables and stir fry for 3-4 minutes.
• Add seasoning and soya sauce stir a few times and put aside to cool.
• Cut the filo pastry into wide rectangular strips (16x24) to get minimum 18 - 21 strips depending on size of sheets.
• Take one sheet at a time and place the wide side facing you. Place 1 heaped tablespoon of filling at end nearest to you leaving a gap at bottom end and sides of the sheet.
• Fold in the sides and start rolling the pastry covering sealing the end with a little oil. Make rest of the spring rolls the same way and put seam side down on a baking sheet. Brush lightly with a little oil.
• Heat the oven to 190*C/Gas 5/Fan 170* and bake in the oven for 15-20 minutes till golden brown.

Note:

• The filling can be made of meat or even seafood as long as some crunch is provided by adding vegetables.
• Chinese springroll paper is available from speciality shops if you want to be authentic and it should be fried to get best results.
• Sesame oil or peanut oil are used quite a lot to give a distinct flavour to Chinese cuisine.