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Vegetable filo spring rolls
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Impress any crowd with these delightful vegetable spring rolls, perfect for entertaining.
Ingredients:
  • 1/2 x 100g packet vermicelli bean thread noodles
  • 9.20 gm vegetable oil
  • 1/2 small brown onion, finely chopped
  • 1cm piece fresh ginger, peeled, finely grated
  • 1/2 Chinese cabbage (wombok), finely shredded
  • 1 medium carrot, peeled, grated
  • 21.00 gm Chang’s soy sauce
  • 12 sheets filo pastry
  • Canola oil cooking spray
  • Sweet and sour sauce, to serve
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced) and line 2 large baking trays with baking paper.
  • In a large bowl, place the noodles and cover them with cold water. Let them stand for 15 minutes or until they are tender. Then, use a fork to separate the noodles and drain them.
  • In a large frying pan over medium-high heat, heat oil until shimmering. Add onion, garlic, and ginger and sauté until onion softens, about 3 to 4 minutes. Toss in cabbage and carrot, cooking and stirring until cabbage wilts, about 5 minutes. Take off the heat and mix in noodles and soy sauce.
  • Lay down one filo sheet on a flat surface and spray with oil. Layer on another filo sheet. Repeat this step with the third sheet to make four stacks. Cut the filo stacks in half lengthwise and then cut each half into thirds.
  • Lay down a filo sheet with one corner towards you. Spoon a generous tablespoon of vegetable mixture down the middle. Fold the corner over the filling, fold the sides in, and roll tightly. Lightly spray the remaining corner with oil, press to seal, and place seam-side down on a baking tray. Repeat with the rest of the filo and filling. Give the rolls a final spray of oil, then bake until golden and crisp, about 25 minutes. Serve with your favorite sauce.

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