Spring rolls recipe

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  • Serves 4
  • 30 mins to prepare and 30 mins to cook
  • 705 calories / serving
  • Freezable
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Pre-heat the oven to 220 degrees. Line a baking sheet with greaseproof paper.

Drain the mushrooms and finely chop.

Heat the olive oil and sesame oil in a wok over a high heat. Add the onions, garlic, ginger and chilli and stir-fry for 2 minutes. Add the leeks and carrot and continue to stir fry for a further 2 minutes. Finally, add the mushrooms and stir-fry for 1 minutes. Remove from the heat and season with the soy sauce.

Working quickly, brush the sheets of filo pastry with a little melted butter on a flat work surface. Place tablespoons of the vegetable filling in the lower centre of the filo pastry as you look at it. Fold the edges in and over the filling and then roll up into a cigar shape, tucking the pastry around the filling tightly to secure.

Arrange on the baking sheet and bake for 15-20 minutes, turning halfway through, until golden brown and crispy.

Remove and arrange on a serving plate and sprinkle the Maldon salt on top of the spring rolls. Garnish with a sprig of coriander and serve immediately.

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  • Ingredients

  • 25g mixed dried mushrooms, soaked in hot water for 30 minutes
  • 8 sheets filo pastry, kept damp under a damp cloth
  • 25g butter, melted
  • 25ml olive oil
  • 25ml sesame oil
  • 1 carrot, peeled and grated
  • 1/2 leek julienned
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1tbsp fresh ginger, minced
  • 1/2 green chilli, de-seeded and diced
  • 2tbsp soy sauce
  • 1/2tsp Maldon salt
  • sprig of coriander, to garnish
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  • Calories
    705
    35%
  • Sugar
    4g
    5%
  • Fat
    55g
    79%
  • Saturates
    16.7g
    84%
  • Salt
    0.3g
    5%
of an adult's Reference Intake daily amount.
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