Vegan Spring Rolls with Sweet Chilli Dipping Sauce

per serving

Serves 10

A perfect alternative to your local Chinese, our Spring Rolls are vegan too! 


50 minutes




Nutritional Information

k/cals per serving


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


  1. Preheat the oven to 220°C / 200°C fan.
  2. 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.  
  3. 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. 
  4. Spray a baking tray well with Frylight and place each rolled spring roll onto the tray.
  5. Spray the rolls lightly with Frylight and sprinkle some sesame seeds on the top of each one.
  6. Cook the spring rolls for 20-25 minutes until they are golden and crisp.
  7. Serve warm with the sweet chilli for dipping.