Vegan Spring Rolls with Sweet Chilli Dipping Sauce
A perfect alternative to your local Chinese, our Spring Rolls are vegan too!
-
- Prep Time
- 50 minutes
-
- Cook Time
- (3/5)
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- Serves
- 10
Ingredients
- Frylight Coconut Oil
- 5 sheets filo pastry, cut in half lengthways
- 200g mushrooms, finely diced
- 100g savoy cabbage, finely sliced
- 80g firm tofu, finely diced
- 3 garlic cloves, finely chopped
- Splash of soy sauce
- 10g sesame seeds
- Sweet chilli sauce for dipping
Directions
- Preheat the oven to 220 °C / 200 °C fan.
- Spray a frying pan liberally with Frylight and place on a medium heat until the Frylight becomes clear. Add the mushrooms, cabbage, tofu and garlic to the pan and fry for 3-5 minutes, until the veg is softened but not overcooked. Add the soy sauce to the mix.
- Lay the filo pastry sheets on a flat surface. One by one spray the pastry sheet with Frylight and then spoon roughly 1 tbsp of filling down the edge of the pastry. Fold the ends of the pastry over the filling and roll up into a spring roll.
- Spray a baking tray well with Frylight and place each rolled spring roll onto the tray.
- Spray the rolls lightly with Frylight and sprinkle some sesame seeds on the top of each one.
- Cook the spring rolls for 20-25 minutes until they are golden and crisp.
- Serve warm with the sweet chilli for dipping.
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