Vegetable curry spring rolls recipe
Chef Kwoklyn says: "As New Year dawns, families gather to indulge in food symbolising hopes for the year ahead. Spring rolls are among the favourites."
See method- Makes 10
- Takes 30 mins plus cooling
- 164 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 4 garlic cloves, crushed
- 100g bunch spring onions, shredded
- 2 x 320g packs Chinese-inspired stir-fry mix
- 2 tbsp reduced-salt soy sauce
- 1 tbsp cornflour
- ½ tsp granulated sugar
- 3 tbsp medium curry powder
- 1½ tsp ground turmeric
- ½ tsp ground cumin
- white pepper, to season
- 225g tin bamboo shoots, drained and cut into matchsticks
- 1 medium egg
- 10 sheets filo pastry (from a 250g pack)
- curry sauce, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 685kJ 164.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 21.6gProtein 4.8gFibre 3.8g
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Method
- Heat the oil in a wok over a medium-high heat; fry the onion for 6-8 mins. Add the garlic and spring onions; fry for another 1-2 mins, then add the stir-fry veg and fry for 2 mins more.
- Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C; put a baking tray with a wire rack on top inside to heat up. Whisk the soy sauce and cornflour together in a small bowl; set aside.
- Add the sugar, curry powder, turmeric and cumin to the wok and toss to coat; season with white pepper. Stir in the bamboo shoots and soy sauce mix. Tip everything onto a large baking sheet, divide into 10 portions and set aside for 5 mins to cool.
- Beat the egg with 2 tbsp water in a small bowl. Place a filo sheet on a board with a corner pointing towards you and brush the edges with eggwash. Spoon 1 portion of the cooled veg mix onto the lower third of the pastry, then fold the tip of the corner over the filling to create a cylinder about 8cm long. Turn in the sides to enclose, then continue to roll. Set aside and repeat with the remaining pastry and filling.
- Transfer to the preheated rack and brush with the remaining eggwash. Bake for 20-22 mins until golden and crispy; set aside for 5-10 mins to cool slightly. Serve with curry sauce for dipping, if you like.
- See more Lunar New Year recipes
