Makes 7 rolls in total
- 3 1/2 large sheets of filo pastry – the 3 large sheets cut in half.
- 1 carrot – cut into thin batons
- 4 cabbage leaves – shredded thin
- 1/2 portobello mushroom – sliced thinly
- 1/2 sweet potato – cut into thin batons
- 1/2 courgette – cut into thin batons
- 15g dry rice noodles – cooked
- 2 tsp Chinese 5 spice
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1/2 tsp poppy seeds
Preheat the oven to 200c.
Lay out the large filo sheets and cut in half so you end up with 6 pieces, from the large and then add to the other half sheet so you now have 7 pieces, you will be folding these in half again when ready to use.
Prepare the vegetables into finely sliced or baton size, place in a bowl and mix in the spice, soy and fish sauce, mix together. Cook them for 5 minutes in a non stick frying pan, and set aside off the heat to cool for around 15 minutes.
Line a baking sheet with some greaseproof paper.
Lay out your first sheet of pastry, egg wash around one 1/2 of it, fold that onto the other half so you now have two layer of filo to work with. Now egg wash the edges, then place 1/7 of the mixture into the middle of the pastry, fold in the edges and then roll downwards to form a spring roll type shape. Egg wash the top and sprinkle with either sesame seeds or poppy seed. Bake for 25 minutes or until brown and crispy.
Little tip – after 10 minutes I lightly lift the rolls away from the paper just to stop them sticking during cooking.