[Update my dinner status], I'm making this tonight.
15 chefs marked this as Favorite
Servings:
Total Time (median): 0 : 20 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- Low fat cooking spray
- 100 g Carrots sliced into thin strips
- 100 g White Cabbage shredded
- 1 small red pepper de-seeded and sliced thinly
- 100 g Prawns fresh peeled
- 100 g Bean Sprouts fresh
- 2 tablespoons dark soy sauce plus extra for dipping
- 1/4 teaspoon Chinese five spice powder
- 8 sheets filo pastry
- 2 tablespoons sunflower oi
Preparation
1. To make the filling, spray a large frying pan with low fat cooking spray. Add the carrots, cabbage, red pepper, prawns, beansprouts, soy sauce and five spice powder. Stir fry for 2 minutes. Remove the pan from the heat and allow the mixture to cool a little.
2. Preheat the oven to Gas Mark 5/ 190C/fan oven 170C. Line a baking sheet with non stick baking parchment.
3. Brush a sheet of filo pastry with a little of the oil. Spoon some of the filling on to one end of the pastry sheet. Roll the pastry up, tucking in the edges to enclose the filling so that you end up with a sausage shape. Repeat this process with the remaining pastry sheets until you have eight spring rolls.
4. Place the spring rolls on the baking sheet and bake for 10 minutes until they are golden and crispy Serve them hot with extra soy sauce for dipping, allowing two spring rolls per person.mmmfgfdg
