Vegetable Spring Rolls
Spring rolls are perennial favourites and the home-made variety is unbeatable. Serve as a starter for a special meal, or as a supper dish for friends, with Spanish rice (see Linda's Summer Kitchen for more details)
INGREDIENTS | MAKES 12
2tbs groundnut or olive oil plus more for deep frying
12oz (350g) mixed vegetables, such as mangetout, peas, broccoli, courgettes, carrots, water chestnuts, all cut very small.
5oz (150g) button mushrooms, chopped
3oz (75g) beansprouts
4 spring onions, chopped finely
2 inches (5cm) root ginger, peeled and grated
1 clove garlic, chopped finely
2-3 tbs soy sauce
24 sheets filo pastry |
METHOD
Heat the groundnut oil and stir-fry all the prepared vegetables with the ginger and the garlic. Stir in soy sauce to taste. Remove from the heat, cover and leave to stand for several minutes. Put 2 tablespoons of the vegetable filling on a single filo sheet and roll it up, tucking in the sides to make a near parcel. Immediately roll this roll in another sheet of filo. Repeat to make 12 spring rolls in all. Deep-fry in very hot oil (190oc/375of), turning the spring rolls until they are light golden all over and crisp. drain on kitchen paper and sever as soon as possible. |
This recipe is (C) Linda McCartney. Taken from Linda's Summer Kitchen. Click on the picture below for more information.
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