This is part of my 3-course dinner series, where I show you the vegan 3-course dinner I cooked my parents. My parents are not vegan, but trough my cooking I like to show them that you can eat delicious vegan things!
Working with filo pastry can be a bit tricky, especially when the pastry is already a bit torn when you open the package. I found however that I could use an extra sheet and some water to patch up the other sheets.
These spring rolls turned out super crispy and tasty. I would definitely recommend brushing them with olive oil before baking, since I think that helps them crisp up a lot. If you prefer to cook without oil, you could try some soy milk as an alternative to an egg wash or olive oil.
Ingredients for 4 people:
- 6 sheets of filo pastry (cut into two, to make 12 rectangles)
- 500 grams of mixed vegetables (I used a mix of bean sprouts, leek, red bell pepper)
- One hot chili, seeds removed if you don’t like spice
- 1-2 tbsp. of olive oil
- Four handfuls of mixed leafy greens
- 4 tbsp. of sweet chili sauce, to serve with the spring rolls
- Defrost your filo pastry according to package directions (mine had to defrost for 100 minutes)
- Preheat your oven to 225 degrees Celsius
- Heat halve of your olive oil in a pan, add the diced hot chilli and fry of for a minute
- Add your vegetables and fry until the veggies are soft, add salt to taste
- Add a tablespoon of your vegetable mixture to a rectangle of filo pastry, fold in the sides, then roll, repeat to make 12 rolls (see picture)
- Place all spring rolls on a sheet of baking paper on a baking tray and bake in the oven for 10-12 minutes, until they are golden brown
- Put a hand full of mixed leafy greens on each plate, arrange 3 spring rolls on each plate
- Serve with sweet chili sauce and enjoy!
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