This recipe makes 12-14
spring rolls.
HOW TO MAKE IT
1. Heat the oven to 200°C/400°F/Gas 6. Drain the mushrooms and slice them finely, discarding the tough stalks.
2. Prepare all the other vegetables by cutting and slicing them thinly for quick cooking. Heat 30ml (2 tablespoons) of oil in the pan. Add all the vegetables, except the bean sprouts, and stir-fry them for 6-8 minutes, ensuring that they do not brown. Add the bean sprouts and soy sauce.
3. Place a rectangular sheet of filo pastry on the table or work surface, short side towards you. Brush the pastry lightly with oil.
4. Place a heaped dessertspoon
of filling 2cm in from the pastry
edge nearest you. Fold the long
sides in to cover the centre of
the filling and overlapthem.
Then roll up the pastry,encasing
the filling completely.
5. Brush each Spring Roll with
oil. Bake for 10-15 minutes until
golden and crisp.