Spring Rolls

Serves 2
1 Carrot (s) (sff)
1 Spring Onion (s) (sff)
1 Sweet pepper (s) (sff)
1 Egg (ff)
1 Tsp Chinese 5 spice
1 Tbsp. Water
1 Tbsp. Dark Soy Sauce
3 Sheets of Filo Pastry (3 syns per sheet=1.5 syns per roll)
4 Cabbage leaves (s) (sff)
S & P
Preheat the oven to 180C.
Chop all the vegetables to matchstick size, stir-fry for 5 mins, mix the 5 spice with the water & soy sauce, add to the veg, and cook until the liquid has evaporated.
Remove & place on kitchen towels to allow any remaining liquid to drain out.
Break the egg into a small bowl, break the yoke & mix well. Cut the filo pastry in half to create 6 pieces, lay 1 piece on a flat board, at a 45 degree angle, egg wash, place a portion of the veg across one end of the filo, roll to cover then fold both sides in, roll until you reach the end of the filo, you should now have a cigar shape, egg wash the filo roll you have just made, place on a flat tray covered with greaseproof paper. Cook for 15 mins until browned & cooked.
Credit: Pete’s Recipe Book

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