A combination of Chinese vegetables gives these rolls a tasty crunch
(4 votes)
Cook: 45 Mins
Serves: 10
Price: 34p per serving
Nutritional Information
Each 79g serving contains
Energy
334kj
80kcal
334kj
80kcal
4%
Fat
1.3g
1.3g
Low
2%
2%
Saturates
0.2g
0.2g
Low
1%
1%
Sugars
3.7g
3.7g
Low
4%
4%
Salt
0.21g
0.21g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
423kj/101kcal
Typical energy values per 100g:
423kj/101kcal
Ingredients
1tsp sesame oil
100g beansprouts
1 red pepper, thinly sliced
½ Chinese leaf, thinly sliced
3 spring onions, shredded
1 carrot, cut into matchsticks
1tbsp oyster sauce
270g pack filo pastry
1 egg, beaten
1tsp sesame seeds
Shredded spring onion, red chilli, coriander, to garnish
2tbsp sweet chilli dip, to serve
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper.
2
Heat the oil in a wok or large frying pan. Add all the veg and cook over a high heat for 3-4 mins, until softened. Remove from heat and stir in the oyster sauce to coat.
3
Cut each sheet of filo pastry in half. Put a large spoonful of filling at the short edge of each piece of filo, leaving a 5mm border on each side. Fold over the borders then roll up to create a cigar shape.
4
Put the rolls on the baking tray fold-side down. Brush with egg and sprinkle over the sesame seeds.
5
Bake for 18-20 mins, until crisp and golden. Garnish with shredded spring onions, coriander and red chilli. Serve with a sweet chilli dip.