Mini spring rolls


Preparation info

  • Makes


    • Difficulty


    • Ready in

      1 hr 10

Appears in

Finger Food: Le Cordon Bleu Home Collection

Finger Food

By Le Cordon Bleu

Published 1998

  • About

The mouthwatering combination of vegetables cooked with soy sauce, ginger, garlic and sesame seeds, enclosed in crisp golden brown filo pastry, makes these spring rolls a real treat. This recipe does not require a deep-fat fryer as the spring rolls are cooked in the oven.


  • 600 g ( lb) mixed vegetables, such as leek, carrot, swede, bean sprouts, snow peas (mangetout


  1. Brush two baking trays with a little melted butter and set aside.
  2. Cut the peeled vegetables into long strips, about 2.5 mm (⅛ inch) thick, and combine with the spring onion. Heat the sesame oil in a shallow pan until smoking, then add the vegetables and spring onion and cook for 2 minutes, stirring continuously. Stir in the ginger, garlic, sesame seeds and soy