Name: Mini spring rolls
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: Makes 45
Ingredients: 2 tablespoons sesame seeds, toasted (see Chef’s tip); 1 tablespoon soy sauce; 1 clove garlic, finely chopped; 1 tablespoon chopped spring onion; 30 g (1 oz) fresh ginger, finely chopped; 150 g (5 oz) unsalted butter, melted; 10 filo pastry sheets; 600 g (1¼ lb) mixed vegetables, such as leek, carrot, swede, bean sprouts, snow peas (mangetout) and celeriac; 50 ml (1¾ fl oz) sesame oil

Preparation info

Makes
45

Difficulty
Medium
Ready in
1 hr 10

Appears in

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.

Ingredients

600 g (1¼ lb) mixed vegetables, such as leek, carrot, swede, bean sprouts, snow peas (mangetout

Method

Brush two baking trays with a little melted butter and set aside.
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

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Mini spring rolls

Ingredients

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