I’ve always loved spring rolls, but didn’t think I could make them myself. (I thought the same about ice cream until recently.) I also don’t like the idea of deep-frying. All that hot oil – scary! Phyllo pastry is the perfect substitute for spring roll wrappers and comes out just as well when baked. This recipe can be used for a light but satisfying lunch, or as a starter for a dinner party. You can prepare the spring rolls a day in advance and keep in the fridge until you’re ready to bake them.
- 1 roll phyllo pastry
- 2-minute noodles (Thai sweet chilli flavour)
- 1 tablespoon vegetable oil, for frying
- 1 packet (500g) frozen stir fry vegetables
- 2 tsp PnP crushed garlic, ginger and dhania paste
- Sesame seeds for sprinkling
What to do
- Defrost a roll of phyllo pastry (usually the box contains 2 rolls). If, like me, you forgot to leave it in the fridge overnight as recommended, you can defrost it in less than an hour by putting it in a watertight freezer bag and submerging it in cold water.
- Preheat oven to 180 C.
- Prepare the 2-minute noodles as per the instructions on packaging.
- Heat a wok with some vegetable oil and add the vegetables and the PnP paste. Stir-fry for 3-4 minutes, add noodles and sprinkle the Thai seasoning. Stir-fry for another minute or two, then remove from heat and let cool.
- In the meantime, cover a counter top with a large square of cling film. (You’ll use this as your pastry preparation surface.)
- Cut the roll of phyllo pastry in half so that you have two shorter rolls. Then unroll one of the rolls and separate into two sheets of 3 layers each. Cut each sheet into thirds.
- Place a couple of tablespoons of the stir-fry mixture lengthways on each of the mini-sheets. Tuck the ends up and roll into little tubes. Brush with canola/sunflower oil and sprinkle with sesame seeds.
- Repeat until you’ve used up all your pastry and have 12 good-sized spring rolls.
- Bake on a baking sheet at 180 degrees Celsius for 20 minutes and serve piping-hot with a dipping sauce of your choice.
Use any left over phyllo pastry to make chocolate banana spring rolls. Mash a ripe banana, add a couple of tablespoons of Nutella, a handfull of chopped nuts and another handful of chopped dark chocolate. Use this filling to make mini spring rolls (about half the size of the veggie ones) and serve hot as a dessert.
- Preparation: 25 minutes
- Baking: 20 minutes