Vegetable filo spring rolls for 24 person
These vegetable spring rolls make clever party pieces for even the most demanding crowd.
Ingredients for Vegetable filo spring rolls
- 1/2 x 100g packet vermicelli bean thread noodles
- 2 teaspoons vegetable oil
- 1/2 small brown onion, finely chopped
- 1 garlic clove, crushed
- 1cm piece fresh ginger, peeled, finely grated
- 1/2 Chinese cabbage (wombok), finely shredded
- 1 medium carrot, peeled, grated
- 1 tablespoon Changs soy sauce
Vegetable filo spring rolls, How to Make
Step 1Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
Step 2Place noodles in a large bowl. Cover with cold water. Stand for 15 minutes or until tender. Using a fork, separate noodles. Drain.
Step 3Heat oil in a large frying pan over medium-high heat. Add onion, garlic and ginger. Cook for 3 to 4 minutes or until onion has softened. Add cabbage and carrot. Cook, stirring, for 5 minutes or until cabbage has wilted. Remove from heat. Stir in noodles and soy sauce.
Step 4Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat with a third sheet of filo. Repeat process to make a total of 4 stacks. Cut filo stacks in half lengthways. Cut each half into thirds.
Step 5Place 1 square filo on a flat surface, with 1 corner facing you. Place 1 heaped tablespoon vegetable mixture along centre of filo. Fold corner over filling. Fold over sides and roll up tightly to enclose. Spray remaining corner with oil. Press to seal. Place, seam-side down, on prepared baking tray. Repeat with remaining filo, spray and vegetable mixture. Spray rolls with oil. Bake for 25 minutes or until light golden and crisp. Serve with sauce.
Additional information for Vegetable filo spring rolls
Preparation: 0:45 Minutes, Cooking: 0:35 Minutes, Serving: 24 Person, Level:
188 kj Energy, 1g Fat Total, 0.2g Saturated Fat, 0.6g Fibre, 1.1g Protein, 126mg Sodium, 7.5g Carbs (total),
All nutrition values are per serve
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