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Baked Vegetable Spring Rolls
Baked Vegetable Spring Rolls
"These baked vegetable spring rolls are packed with flavourful vegetables and are super crunchy and flaky on the outside. They are made with filo pastry and they are perfect for an appetizer, side or finger food! I love spring rolls but I’m not a fan of deep-frying, both because it creates a mess and because it’s unhealthy. So I decided to make a baked version of spring rolls and they did not disappoint! They are super crunchy and full of flavour. Filo pastry is similar to puff pastry but it is only made with flour and water and it is very thin. It was perfect for this recipe and it gets really crunchy once baked and it’s quick to cook!"
Serves14 rolls
Preparation Time15 min
Cooking Time15 min
Cooking MethodOven, Skillet
Ingredients
- 14 filo pastry sheets
- 1 carrot
- 2 small zucchini
- 3 spring onions
- 400 grams white cabbage
- 1 tablespoon soy sauce
- 1 tablespoon white rice vinegar
- 1 tablespoon sesame oil
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Chop your vegetables finely (julienne). Then Heat up some sesame oil in a wide pan and add all your vegetables, cook for 5/10 minutes.
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Add soy sauce and white rice vinegar and mix to combine, cook for 1 minute longer. The vegetables should not be soft, but still a bit crunchy.
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Now take each filo pastry sheet, brush one half with the oil and water mixture then fold the otherwise on it. Place the filling on one end leaving some space on all sides then proceed to fold the spring rolls from the bottom on itself. When you get to the end, brush the last bit of the pastry on the edge with the oil and water mix and close it
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Put your spring rolls on a baking tray with a baking sheet and bake at 200C for about 15 minutes until nice and golden.
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