Veggie Spring Rolls

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.