Spring Rolls

Spring Rolls

Spring rolls are quick to make, and they are a great way to get the kids involved, too.


Makes: 8 – 10


300g rice noodles

cooked 400g mixed chopped cabbage, carrots, spring onions and sweet peppers

140g mushrooms, chopped into strips

100g jackfruit, shredded into a bowl

2 garlic cloves, chopped 1cm of ginger

finely chopped Splash of soy sauce

Chinese 5-spice powder, for sprinkling

10 sheets of filo pastry


-Heat the oven to gas mark 6/200C.

-Put the mixed vegetables, mushrooms, jackfruit, garlic, ginger, soy and spices into a bowl and mix together.

-Lay a sheet of pastry down and place a good dollop of the mixture into half of the pastry and roll up, sealing the ends. Repeat until all the sheets are used up.

-Place the rolls onto a baking tray with the seam down. Bake for 25 mins, or until golden.

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