Vegetable Spring Rolls

• temps total: 19 minutes

Ingrédients

Spring rolls 🥢🫔 one of my favourite things to make (after the spicy cauliflower nuggets ofc🙈). These are made with carrots, cabbage, mushrooms, spices and rice noodles!

Ingrediens:

3 cloves of garlic

2 tablespoons, spring rolls, finely chopped

75g. mushrooms

2-3 carrots

75g. cabbage

30g. bamboo shoots

2 teaspoons of paprika

2 teaspoons of curry

2 teaspoons of chili flakes

1 tablespoon of soy sauce

2 tablespoons chili sauce

50g. rice noodles

3-4 sheets filo pastry / 150g.

Oil or melted plant butter for brushing

On a pan cook finely chopped garlic, spring onions. Add thin slices of carrots, cabbage, bamboo shoots & mushrooms. Add the spices.

Bowl the rice noodles in 3-4 mins until cooked. Drain and add the noodles into the pan.

Instructions

Pour in soy sauce and chili sauce.

Preheat the oven to 180ºC hot air. Working quickly, brush the sheets of filo pastry with a little melted butter (or oil) on a flat work surface. Place 1 tablespoon of the vegetable filling in the lower centre of the filo pastry. Fold the edges in and over the filling and then roll up into shape, tucking the pastry around the filling tightly to secure. Place on a baking sheet. Brush again with melted plant butter (or oil) all over the spring rolls. Bake for 18-20 mins until golden and crispy.

Comment "😍" if you want to try this!