Name: Vegetarian spring rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 teaspoon sesame oil, plus 2 teaspoons extra; 250 gram packet fresh coleslaw salad mix, coarsely chopped; 100 gram bean sprouts, coarsely chopped; 2 tablespoon soy sauce; 24 sheets filo pastry; 1/2 cup vegetable oil; 1 tablespoon sesame seeds; sweet chilli sauce and carrot sticks,to serve

Ingredients

2 teaspoon sesame oil, plus 2 teaspoons extra

250 gram packet fresh coleslaw salad mix, coarsely chopped

100 gram bean sprouts, coarsely chopped

2 tablespoon soy sauce

24 sheets filo pastry

1/2 cup vegetable oil

1 tablespoon sesame seeds

sweet chilli sauce and carrot sticks,to serve

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease a baking tray. Heat a wok or frying pan over high heat. Add sesame oil, swirl to coat surface. Add coleslaw mix, bean sprouts and soy sauce; stir-fry 4 minutes or until lightly golden and tender. Remove from heat. Cool.

2.Brush 1 pastry sheet with combined vegetable oil and half the extra sesame oil. Top with another sheet of pastry. Cut in half crosswise, then fold each piece in half to form a long rectangle. Brush with a little more oil. Place a heaped tablespoon of the coleslaw mixture at one short end of rectangle. Roll up, folding in sides as you go, to form a log. Repeat, using remaining pastry.

3.Transfer spring rolls to prepared tray. Brush tops with remaining extra sesame oil. Sprinkle with sesame seeds. Bake 10 minutes or until golden and crisp. Serve with sweet chilli sauce and carrot sticks.

Replace sprouts with 1 cup finely shredded cooked chicken.
Note

Woman's Weekly Food

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