About this recipe:Gorgeously crisp spring rolls with a Thai filling. Filo pastry sheets make this starter crisp without frying, and they are full of tender but crunchy vegetables. Serve with a Thai dipping sauce.
220g tin bamboo shoots, drained and coarsely chopped
1 lime, juiced
1/2 teaspoon fish sauce
3 tablespoons fresh coriander
3 tablespoons fresh basil, finely chopped
6 filo pastry sheets
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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Heat 1 teaspoon of the groundnut oil in a nonstick frying pan, and cook and stir the prawns until pink and firm, about 2 minutes.
Add the lemongrass, spring onions, carrots and courgette. Stir well. Cover the pan, reduce the heat to low and cook just until the vegetables are tender with a bite at the centre, stirring occasionally, about 3 minutes.
Remove from the heat and stir in the beansprouts, bamboo shoots, lime juice, fish sauce, coriander and basil.
Preheat the oven to 190 C / Gas 5. Unroll the filo, keeping the sheets in a stack. Then, using a sharp knife, cut the pastry widthways into 3 strips, each measuring about 16x24cm. Lay these 18 strips in a stack.
Lay the top strip lengthways on the work surface and place 1 heaped tablespoon of the filling along the end of the strip closest to you, but not quite up to the edge. Fold the long edges of the filo over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking tray and brush lightly all over with the remaining groundnut oil. Repeat with the remaining filo strips and filling.
Bake the rolls until golden and crisp, about 12 minutes.