Vegetable Spring Rolls

12 ingredients
2 steps

Ingredients

  • 1 tablespoon sesame seeds
  • 5 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sherry
  • 7 ounces bamboo shoots drained and cut into thin strips
  • 3 1/2 ounces napa cabbage shredded
  • 2 ounces frozen peas defrosted
  • 1 red pepper small, deseeded and thinly sliced
  • 1 clove garlic peeled and minced
  • 12 sheets phyllo dough each measuring 6x10 inches
  • 4 min long outer leaves leek, blanched for 1, then shocked and cut into long thin strips
  • vegetable oil for shallow frying

Directions

  1. 1
    For sesame dipping sauce, heat a nonstick frying pan and cook sesame seeds until lightly toasted. Add 4 tbsp soy sauce, sesame oil and sherry to pan, stir well then set aside to cool.
  2. 2
    Meanwhile, toss bamboo shoots, cabbage, peas, pepper and garlic with remaining soy sauce. Distribute between phyllo sheets, fold in sides and roll up, sealing edge with water. Repeat to make 12 spring rolls in total. Wrap 1 piece of leek around each spring roll. Shallow fry spring rolls in hot oil for 4-5 mins until crisp and golden. Drain on paper towels and serve with sesame dipping sauce.

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