Baked spring rolls with sweet chilli dipping sauce

Deliciously guilt free, these make a great starter or meal accompaniment. Get the kids interested by letting them help wrap them up!

Deliciously guilt free, these make a great starter or meal accompaniment. Get the kids interested by letting them help wrap them up!

Baked spring rolls with sweet chilli dipping sauce

Preparation time 45 mins – Baking time 20 mins – Serves 2 or 4 as a starter

For the sweet chilli sauce:

  • 2 red chillies, seeded and very finely chopped (wearing gloves while preparing these is a must)
  • 60g granulated sugar
  • 50ml rice wine vinegar
  • 2 tbsp water

For the spring rolls:

  • 35g Vermicelli noodles or fine rice noodles prepared according to pack instructions then sliced into short lengths
  • Filo pastry, 3 to 6 sheets (as they have a tendency to tear)
  • 2 tbsp vegetable oil and a little extra for brushing the pastry
  • 1 clove garlic, minced or finely chopped
  • 1 tsp grated fresh root ginger
  • 1 large carrot, coarsely grated
  • 2 spring onions, finely shredded
  • 50g finely shredded white cabbage
  • 1/2 sweet red pepper, very finely sliced
  • salt and pepper

Method

  1. To make the chilli sauce, place the water, sugar and rice wine vinegar in a small saucepan over a medium heat, stir until all the sugar has melted.
  2. Turn up the heat and bring to a rapid boil. Continue to boil until it starts to thicken and resemble a syrup (approx 5 mins) remove from the heat and stir through the chillies. Allow to cool.
  3. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line two baking trays with tin foil. In a large frying pan or wok, heat the tbsp of oil over a medium to high heat. Add the garlic and ginger to the heated oil and stir for about a minute. Then add all the chopped/grated veggies and stir fry for approx 4 mins, throwing in the noodles for the last minute. Remove from the heat and set aside.
  4. Now for the fun bit of constructing the spring rolls! Cut the filo pastry sheets to give you rough squares with approx 12cm length on the sides. Place 2 heaped teaspoons of mix in the centre then fold one corner towards the middle of the veggies bringing in both sides towards it, it will look a little like an open envelope at this stage. Roll fairly tightly towards the "open" end and dab the last little triangle corner piece with a little water to seal shut. Brush lightly all over the spring roll with oil, then place on the baking sheet.
  5. Repeat until all the mixture is used, if you find the filo rips either start again or just wrap another piece over the torn one. Work quickly as filo dries out fast. Keeping the rest of the filo under a damp clean tea towel while you are working will help.
  6. Bake for 15-20 mins turning part way through cooking. They will be piping hot and a golden brown colour. Serve straight away with the sweet chilli sauce or eat cold later.

Tip: You can make these several hours in advance and leave them in the fridge until you're ready to bake. You could easily make a double batch as they disappear fast!


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