Baked Spring Rolls

Crunchy, and full of different tastes and textures, a healthy version of everyones favourite.



80g Mushrooms sliced

1/2 cabbage ripped up or finely sliced

2 carrots grated

1 bunch of spring onions

2 red peppers

1 bunch of coriander

1 clove of garlic 

1 teaspoon of five spice powder

splash of soy sauce

sesame seeds

sesame oil to glaze the rolls

2 packs of filo pastry/spring roll wrappers 



1.Slice up the mushrooms, grate the carrot, slice and rip up the cabbage, snip the spring onions and slice or rip up the red pepper. 

2.Add the crushed garlic, ripped up coriander, five spice powder and splash of soy sauce and mix together.

3. Lay out a sheet of filo pastry and in the top corner place a small handful of the mixed veg and speed out into a sausage shape leaving space at the top and edges to roll.

4. Now fold over the top edge of the pastry and fold in both sides and roll the pastry up around the filling.

5.Brush with sesame oil and sprinkle with sesame seeds and bake in the oven for 25 minutes at 180 degrees c  


Dipping sauce 


Soy sauce 4 tablespoons

rice wine vinegar 2 tablespoons

1 teaspoon of dried chilli in oil 


1.Mix together and and place into a small bowl for dipping with the spring