Vegetable spring rolls recipe

If you're looking for a delicious spring roll recipe with loads of flavour then this easy step-by-step is perfect. Deep-fried spring rolls are usually dripping in fat so we've baked ours in the oven, to cut back on the calories without sacrificing any of the crunch. Using mango chutney might sound odd for the dipping sauce but it creates a really fab thick and sweet flavour, perfect for complimenting all the fresh veg. You can make these up ahead of time and bake just before serving for an easy but impressive Chinese starter to impress friends and family with.

Ingredients

For this spring roll recipe you will need:

• 1 medium onion, finely diced
• 2 garlic cloves, crushed
• 1 carrot, finely grated
• 1 yellow pepper, seeded and finely sliced
• 2tbsp hot mango chutney
• 2tsp vegetable bouillon powder
• 150ml (1/4pt) tomato passata (pureed tomatoes)
• 1 egg
• 3tbsp skimmed milk
• 3 sheets filo pastry
• Paprika to dust

Sauce

• 150ml (1/4pt) tomato passata (pureed tomatoes)
• 1tbsp mango chutney
• 1 small red chilli, seeded and finely chopped
• 1tbsp chopped fresh coriander
• Salt and freshly ground black pepper

Method

1. 1. Pre-heat the oven to 200°C/400°F/gas 6 2. Pre-heat a non-stick frying pan; add the onion and garlic and dry-fry until soft. Add the carrot and pepper and continue cooking over a high heat. 3. Add the chutney, stock powder and passata. Simmer gently for 5 mins until the liquid has reduced to leave a thick paste. Allow to cool. 4. Beat together the egg and milk. Take one sheet of filo pastry and brush with the egg mixture. Using a sharp chopping knife, cut the pastry into 13cm (5in) strips. 5. Place 2-3tsp of the mixture at one end, fold in 1cm (1/2in) on both sides of the strip, then roll up like a cigar. Brush with egg , place on a baking tray and dust lightly with paprika. Repeat this process until all the mixture has been used 6. Bake in the oven for 20-25 mins until golden brown. 7. Combine all the sauce ingredients, seasoning with salt and black pepper and place in a small bowl. Serve with mixed salad leaves and the dipping sauce.