Spring rolls
Serves 4
Easy
Prep:
Cook:
James Martin's crisp vegetable pastry rolls are quick and easy to make and are perfectly complemented with Asian dishes and dips
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- 300g pack mixed stir-fry vegetables
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 2 tbsp roasted peanutschopped
- handful chopped mint
- handful chopped coriander
- 4sheets filo pastry
- a little melted butter
Nutrition: per serving
- kcal174
- fat8g
- saturates3g
- carbs21g
- sugars8g
- fibre2g
- protein5g
- salt1.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the vegetables, sauces, peanuts and herbs in a bowl and stir to combine. Cut the pastry sheets in half and brush with some of the melted butter.
step 2
Stick 2 of the halves together, then arrange 1⁄4 of the filling in the middle. Brush with some more butter and roll up. Transfer to a baking sheet. Repeat with remaining sheets, then brush with a little more butter. Bake for 15-20 mins until golden and crisp.
