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Recipe for :

Vegetarian Spring Rolls with Cashews

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6 pc filo pastry sheets
1 pc carrot
1 pc courgette
2 pc spring onion
1/2 cupbean sprouts
sq cashew nuts
1 pc garlic clove
sq ginger
sq sesame oil
sq sesame seeds


  • Top and tail the carrot and courgette and peel the carrot
  • With the peeler shave them to obtain thin ribbons, cut these into fine strips
  • Cut the spring onions (scallions) on an angle to obtain fine strips
  • Combine in a bowl with the bean sprouts and cashew nuts
  • Add sliced garlic and grated ginger to taste
  • Season with a little sesame oil, sea salt flakes and freshly milled pepper (Szechuan fragrant pepper may be used if preferred)
  • Sprinkle in a little sesame seeds and combine gently
  • Lay a sheet of filo pastry on the workbench and brush lightly with melted butter
  • Lay the second sheet on top and repeat
  • Lay the sheet on top but do not brush with butter
  • Place a good portion of the vegetable mixture along the edge of the pastry nearest you, leaving at least a 3cm gap along side edges
  • Brush the edges very lightly with water
  • Fold these side edges over to encase the edges of the mixture
  • Roll the pastry and mixture over to form the spring roll (the water should seal the edges)
  • Repeat with the other sheets and mixture
  • The outside may be brushed with butter if baking them
  • Bake at 200°C until the pastry is a golden brown (approx. 10 minutes) or deep fry if preferred
  • Remove and serve with a dipping sauce of soy sauce mixed with a Thai sweet chilli sauce

Chef's Note:

Any of the filling ingredients can be replaced with your favourite vegetables or diced tofu added .

Enjoy and bon appetit . . . . .

sufficient quantity (add to taste)
piece, meaning a whole one of