‘I’ve always loved how food can preserve a memory’
My family loves a good Chinese meal, which we would gravitate towards for birthdays and celebrations. My grandma, mum and I would love eating spring rolls, no one else really did, so we would basically get the whole portion to ourselves. We don’t eat so many Chinese meals these days, nor spring rolls, but I do gravitate towards them when I am feeling home sick and so decided to make a healthier version, baked not fried and full of tasty vegetables.
This is actually really easy, as it is a quick stir-fry of pretty much any vegetable you have in the fridge, wrapped in phyllo pastry. Mr. B won’t eat Spring Rolls in a restaurant but ate 3 out of the 4 I made, so this is a Mr. B approved recipe.
Ingredients
- ½ cabbage, shredded
- 1 large carrot, grated
- 4 spring onions, thinly sliced
- 2 tbsp. soy sauce, tamari
- ½ tsp. pepper
- 6 sheets, phyllo pastry, thawed
Method
- Stir fry the cabbage, carrot, spring onions in a little oil, adding the pepper and tamari, leave to cool
- Roll out one of the phyllo sheets, spread oil over both sides
- Add 2 tbsp. filling into one of the sides and fold up into a spring roll
- Bake in a preheated oven (350f) until golden brown
- Serve with sweet chilli sauce
