Vegetable spring rolls

YOU
30 servings
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Starch

By Food24 November 03 2009
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Ingredients (14)

200.00 g carrots — julienned
200.00 g courgettes — julienned
100.00 g cabbage — shredded
100.00 g mixed bean sprouts
1.00 fresh chives — bunch, chopped
3.00 garlic — cloves, crushed
2.00 green chilli — seeded and finely chopped
25.00 ml soy sauce
15.00 ml sweet chilli sauce
150.00 g noodles — instant
5.00 ml vinegar
5.00 ml honey
salt and freshly ground black pepper — to taste
500.00 g phyllo pastry
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Method:

Stir-fry the carrots and courgettes in a little oil until just tender. Remove from the pan and set aside.
Fry the cabbage, bean sprouts, chives, garlic, chillies and sauces together until the vegetables are just done.
Return the carrots and courgettes to the pan, along with the noodles.
Heat the vinegar and honey together and pour over the vegetable and noodle mixture. Mix lightly.
Season to taste with salt and freshly ground black pepper. Allow to cool.
Cut each sheet of phyllo pastry into 4 uniform squares.
Spoon a little of the filling on top, fold the sides over the filling and roll up. Brush the edges with melted butter and press down firmly.
Bake the rolls in an oven preheated to 180 ºC until lightly browned and heated through or deep-fry in hot oil until golden brown and done.



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