Author: nicola.andrews

Vegetable Spring Rolls
Muffins

Makes 4 rolls
Sunflower oil for greasing
50g carrot
50g tinned cannellini beans
50g beansprouts
1 spring onion
1/4 red pepper
1 tbsp chilli dipping sauce
8 sheets ready rolled fresh filo pastry

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Kerry-Jane Kelly
20/05/20
eatew

Vegetable Spring Rolls

Method
Pre heat the oven to 200c fan, 220c, gas mark 7. Line the baking tray with baking paper and brush it with oil.
Put the grated carrot and beans in a bowl and mix together with the fork.
Rinse the bean sprouts and dry using some kitchen paper, then put them in the other bowl and chop up with clean scissors. Add to the carrot and beans.
Top and tail the spring onion and cut it into small pieces with the scissors, then add these to the carrot and beans and mix.
Cut the pepper into small pieces and add to the other vegetables.
Take out the sheets of filo pastry. Lay one sheet on a clean surface and dab it all over with oil. Place another piece on top and dab it with oil too. Turn the pastry with your hands so that a corner is pointing towards you.
Spoon on some of the filling near the corner nearest to you. Fold this corner towards the centre and tuck it under the filling.
Fold the 2 outside corners towards the middle so it looks like an envelope.
Dab with oil and then roll up the pastry to look like a sausage. Dab with more oil and put on the baking tray. Repeat until you have made 4.
Place in the oven for 15—20 minutes until crisp and golden.