SPRING ROLL
Ingredients:
- Olive oil - 3 tbsp
- Onion - 1 (finely chopped)
- Green Pepper - 1 (cored and seeded)
- Button Mushrooms - 180gms
- Beansprouts - 350gms (sliced or chopped)
- Soy Sauce - 15ml
- Freshly ground Black pepper
- Filo Pastry
- Melted butter for brushing
Recipe Direction:
- Warm the oil in a large saucepan over a moderate heat, add the onion and pepper, cover and cook until tender
- Add the mushrooms and beansprouts and cook uncovered for a further 4 to 5 minutes. Remove from the heats, add the soy sauce, season with black pepper and leave to cool.
- Preheat the oven to 200°C/400°F
- Fold a sheet of filo pastry in half length ways. Spoon some mixture on to the narrow end of the strip of pastry, make a l cm (1/2 inch) fold like a hem down each side, then roll the package up. Brush with melted butter and place on a baking sheet. Reheat until the filling is used up.
- Bake until golden and crisp on both sides after about 20 minutes on one side, turn over and bake for 10 to 15 minutes on the other.
- Serve at once or recrisp in a warm oven later.
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