Month: August 2016

Baked Veggie Spring Rolls

Published on by eatwithellaLeave a comment

Filo pastry is seriously underrated. It’s perfect, a type of pastry that has NO FAT in it. What more could you ask for? I usually buy it in bulk and freeze it to cut costs but either way it’s still pretty easy on the price. Having experimented with so many different filo pastry dishes this was by far my favourite, substituting rice paper in spring rolls for the more common filo pastry allows you to not spend extra money on something just because less people use it.

Just rolls

I could go on about all the advantages to this recipe; the many nutrients from the vegetables and how baking it creates the same moorish, crispy shell with minimum fat, but mainly this is DELICIOUS without any guilt included.

I used carrot, cabbage and courgette as they are some of my favourite veggies plus did I say carrots are 6p from Tesco?! However any vegetables work as it’s a great way to use up the leftovers at the back of the fridge.

Square rolls

Ingredients (makes 16)

  • 2 Carrots (12p)
  • 1 Courgette (30p)
  • 1/2 Savoy Cabbage (35p)
  • 2 Garlic Cloves (8p)
  • 1 Onion (12p)
  • 8 Square Filo Pastry Sheets (75p)
  • 1 tbsp. Sesame Oil (11p)
  • 1 tbsp. White Wine Vinegar (4p)
  • 1 tbsp. Soy Sauce (12p)
  • 1/2 tbsp. Sugar (1p)
  • 1 tsp. Honey (2p)
  • 1/4 tsp. Salt (basically 0p)

Total cost £2.02, which turns out as just under 13p per spring roll. (All prices based on the products in Tesco at time of blog post)

Method

  1. Preheat the oven to 200°C (180°C fan)
  2. Finely chop the onion and garlic and julienne the vegetables (slice finely into strips).
  3. Mix the sesame oil, vinegar, soy sauce, sugar, honey and salt until combined as a dressing.
  4. In a large saucepan or wok either spray on some oil or wipe it on with some kitchen towel to prevent any excess.
  5. Fry the onion then garlic on a low heat until the onion starts to become translucent.
  6. Add in vegetables and some of the dressing whilst increasing the heat, stirring the vegetables so they do not burn. If they start to burn or dry out then add the leftover dressing so it is full of moisture.
  7. Once soft, remove the vegetables from the heat.
  8. Cut each of the filo squares into four smaller ones.
  9. Spoon the vegetables into the filo pastry and roll it up, tucking in the sides and wetting the bottom so it sticks.
  10. Line a baking tray with greaseproof paper and place on all the rolls.
  11. Bake for 16 minutes until they start to go brown and crispy.

 

I served mine with a Chinese cabbage salad using the same dressing and a mango-avocado dip which was super simple to make. I whizzed up one avocado and mango with juice from a whole lime in a blender and that was it!