Vegan Spring Rolls with Sweet Chilli Dipping Sauce
A perfect alternative to your local Chinese, our Spring Rolls are vegan too!
Frylight Coconut Oil
5 sheets filo pastry, cut in half lengthways
200g mushrooms, finely diced
100g savoy cabbage, finely sliced
80g firm tofu, finely diced
3 garlic cloves, finely chopped
Splash of soy sauce
10g sesame seeds
Sweet chilli sauce for dipping
Preheat the oven to 220 °C / 200 °C fan.
Spray a frying pan liberally with Frylight and place on a medium heat until the Frylight becomes clear. Add the mushrooms, cabbage, tofu and garlic to the pan and fry for 3-5 minutes, until the veg is softened but not overcooked. Add the soy sauce to the mix.
Lay the filo pastry sheets on a flat surface. One by one spray the pastry sheet with Frylight and then spoon roughly 1 tbsp of filling down the edge of the pastry. Fold the ends of the pastry over the filling and roll up into a spring roll.
Spray a baking tray well with Frylight and place each rolled spring roll onto the tray.
Spray the rolls lightly with Frylight and sprinkle some sesame seeds on the top of each one.
Cook the spring rolls for 20-25 minutes until they are golden and crisp.