Easy Baked Spring Rolls

Oh this is for those like me who crave spring rolls. In fact I have ordered a Chinese takeaway in the past just so I can get a portion of them. Not the teeny tiny vegetarian ones that are more pastry than filling...but the stuffed ones with loads of beansprouts, that you can dip in soy sauce and munch away.

Well, as we all know, they are deep fried which is a tad unhealthy so - this is an easy recipe for baked spring rolls. You don't even need the correct wrappers - filo pastry is fine.

So much easier than you think. You just get the filo pastry, mix up a bowl of filling, roll them up and put in the oven. Trust me - they are as good as the real thing! Just be generous with the filling.

Ingredients: 

300g mixed vegetables (shredded cabbage, carrot, thin sliced onion, red peppers)
2 cloves garlic, finely chopped
1 inch piece ginger, chopped
150g beansprouts (tinned are fine)
200g cooked prawns (or any cooked meat, chopped)
1 tsp. Chinese 5 spice powder
1-2 tsp. soy sauce
pack of filo
1 egg, beaten

Method:

Set the oven to 200 C. Stir fry the vegetables in a pan, on a high heat, with the garlic and ginger until softened and browning and lower the heat to medium. Add the prawns, beansprouts, soy sauce and 5 Spice powder and stir well. Cook to heat the prawns through and then set to one side to cool a little.

Lay a sheet of filo pastry on a floured work surface and add a strip of filling, being sure to drain the sauce of the filling on the side of the bowl so its not too wet.. Paint some egg around the edges of the filo pastry and roll up, pulling the sides in as you go.. Paint with more egg and place seam side down onto a greased baking tray. Sprinkle with sesame seeds if you like and repeat until all filling is used up. Pop in the oven for 20-25 minutes until golden.

Serve hot with soy sauce or Chinese vinegar with a little sesame oil and chopped fresh red chilli. Lovely!