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Vegetable Spring Rolls (Baked) - Meatfree Monday

Monday, 11 July 2011
This is a fab weekend lunch or midweek dinner treat. I love the fact that they are baked as the fried spring rolls can be a bit greasy at times.  If I'm making them specifically for my daughters and their friends I tend to use a mild mango chutney rather than a really hot one.  Give them a go!

For the spring rolls

1 medium onion, finely diced

2 garlic cloves, crushed

1 carrot, finely grated

1 yellow pepper, deseeded and finely sliced

2 Tbsp mango chutney (as hot as you like it)

2 tsp vegetable bouillon powder

150ml passata (pureed tomatoes)

1 egg

3 Tbsp skimmed milk

3 sheets filo pastry



150ml passata (pureed tomatoes)

1 Tbsp mango chutney (as hot as you like it)

1 small red chilli, deseeded and very finely chopped

1 Tbsp chopped fresh coriander leaves

Salt and pepper to season

Pre-heat your oven to 200°C/400°F/gas 6.

Heat a non-stick frying pan over a medium-low heat and sweat off the onion and garlic until they're soft.  Increase the heat to high and then add the carrot and pepper, continue cooking until they soften too.

Add the mango chutney, stock powder and passata.  Simmer gently for 5 mins until the liquid has reduced to leave a thick paste. Allow to cool.

Beat together the egg and milk.  Use the egg and milk mixture to brush over the filo sheets.  Take one sheet of filo pastry and brush with the egg mixture. Using a sharp knife, cut the pastry into 13cm (5in) strips.

Place 2-3tsp of the mixture at one end, fold in 1cm (1/2in) on both sides of the strip, then roll up all the way to the end.  Brush the roll again with the egg and milk mixture, put them on a baking tray and dust lightly with paprika. Repeat this process until all the mixture and pastey have been used.

Bake the rolls in the oven for 20-25 mins until golden brown.

Combine all the sauce ingredients, seasoning with salt and black pepper to taste, and put in a small bowl.  Serve with mixed salad leaves and the dipping sauce on the side.


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