-
-
Add this recipe to your binder
This recipe is in your binder
-
Vegetable curry spring rolls recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
Chef Kwoklyn says: "As New Year dawns, families gather to indulge in food symbolising hopes for the year ahead. Spring rolls are among the favourites." See method
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 4 garlic cloves, crushed
- 100g bunch spring onions, shredded
- 2 x 320g packs Chinese-inspired stir-fry mix
- 2 tbsp reduced-salt soy sauce
- 1 tbsp cornflour
- ½ tsp granulated sugar
- 3 tbsp medium curry powder
- 1½ tsp ground turmeric
- ½ tsp ground cumin
- white pepper, to season
- 225g tin bamboo shoots, drained and cut into matchsticks
- 1 medium egg
- 10 sheets filo pastry (from a 250g pack)
- curry sauce, to serve (optional)
1 of your 5-a-day and low in saturated fat
Each serving contains
-
Energy
685kj
164kcal
8%
-
Fat
6g
8%
-
Saturates
1g
5%
-
Sugars
5g
6%
-
Salt
0.8g
13%
of the reference intake
Carbohydrate 21.6g
Protein 4.8g
Fibre 3.8g
Method
- Heat the oil in a wok over a medium-high heat; fry the onion for 6-8 mins. Add the garlic and spring onions; fry for another 1-2 mins, then add the stir-fry veg and fry for 2 mins more.
- Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C; put a baking tray with a wire rack on top inside to heat up. Whisk the soy sauce and cornflour together in a small bowl; set aside.
- Add the sugar, curry powder, turmeric and cumin to the wok and toss to coat; season with white pepper. Stir in the bamboo shoots and soy sauce mix. Tip everything onto a large baking sheet, divide into 10 portions and set aside for 5 mins to cool.
- Beat the egg with 2 tbsp water in a small bowl. Place a filo sheet on a board with a corner pointing towards you and brush the edges with eggwash. Spoon 1 portion of the cooled veg mix onto the lower third of the pastry, then fold the tip of the corner over the filling to create a cylinder about 8cm long. Turn in the sides to enclose, then continue to roll. Set aside and repeat with the remaining pastry and filling.
- Transfer to the preheated rack and brush with the remaining eggwash. Bake for 20-22 mins until golden and crispy; set aside for 5-10 mins to cool slightly. Serve with curry sauce for dipping, if you like.
See more Lunar New Year recipes