Vegetable spring rolls

Recipe from: 12/28/2000 12:00:00 AM
Ingredients 14
Servings 30
Time

Ingredients

  • 200
    g
    carrots, cut into julienne strips
  • 200
    g
    courgettes, cut into julienne strips
  • 100
    g
    cabbage, shredded
  • 100
    g
    bean sprouts
  • 1
    bunch chives, chopped
  • 3
    cloves garlic, crushed
  • 2
    green chillies, seeded and finely chopped
  • 25
    ml
    soy sauce
  • 15
    ml
    sweet chilli sauce
  • 150
    g
    instant noodles, cooked without seasoning and drained
  • 5
    ml
    vinegar
  • 5
    ml
    honey
  • salt and freshly ground black pepper to taste
  • 500
    g
    phyllo pastry
 

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.
 

Read more on: deep-fry  |  starch  |  bake  |  shallow-fry
 

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