I’ve never attempted to make spring rolls before in any form, but this version is very tasty and not too difficult to make. They are actually made with filo (phyllo) pastry rather than traditional spring roll wraps, and are then baked in the oven.
For these I have used prawns (shrimps) but you could substitute shredded cooked chicken, or even duck if you have it. They are also a great way to use up any vegetables that you have in the fridge.
You can adjust the size of the rolls that you make by cutting your filo pastry to a size that suits. Make larger rolls as part of a main course/banquet for 4 people, or smaller rolls as an appetiser or party food for a crowd.
I found the original recipe on the BBC Good Food website.
Ingredients – makes 8 rolls to serve 4:
- 1 tbsp oil for cooking (olive or vegetable)
- 1 small carrot, cut into thin matchsticks
- 2.5cm/1 inch piece of fresh root ginger, peeled and finely grated
- handful of coriander (cilantro) leaves and stalks, finely chopped
- 1 small red capsicum (bell pepper), de-seeded and cut into thin strips
- 200g/7oz raw prawns, peeled and de-veined, roughly chopped
- 2 small baby bok choy, trimmed and finely shredded
- 60g/2oz dried thread rice noodles, cooked according to pack instructions
- 3 tbsp sweet chilli sauce
- additional olive oil, to brush on pastry
- 8 sheets filo (phyllo) pastry, rectangular
- sweet chilli sauce, to serve
- Heat the oven to 220C/200C fan forced/430F.
- Heat the oil in a large frying pan (or wok) over a medium/high heat and then add the carrot sticks. Cook for 2 minutes.
- Add the grated ginger to the pan and cook until fragrant.
- Then add the chopped coriander and red capsicum and cook for a further 2 minutes.
- Add the chopped prawns to the pan and cook for a minute or until the colour just changes to pink.
- Stir in the shredded bok choy, cooked noodles and sweet chilli sauce. Toss and cook until the bok choy is just wilted, then remove from the heat.
- Lay 2 sheets of the filo pastry on a clean work surface and brush with a little olive oil.
- Place 2 further sheets of pastry on top of those and brush again with a little oil.
- Carefully cut the filo pastry in half down the middle.
- Spoon a line of the prawn mixture down one of the narrower edges of each piece of filo, then roll the pastry up.
- Seal the edges with a little more olive oil, then cut each roll in half and place the 4 rolls on a greased baking tray.
- Repeat with the remaining filo sheets and prawn mixture. You should end up with 8 spring rolls on the baking tray.
- Bake for 15 minutes in the oven or until the pastry is golden brown.
- Serve with some extra sweet chilli sauce.