Baked spring rolls, crispy crunchy and delicious and so much healthier than deep-fried spring rolls.
I have always like springs rolls, but never liked how they left me with the horrible heavy greasy feeling in my stomach from the deep-frying.
Technically spring rolls should be healthy they contain quite a few nutritious vegetables, but all that good is undone by all that oil!
So my solution was to make Baked Spring Rolls using filo pastry, and they are really good, a little time-consuming with all the assembly but not too bad and the kids love to help (although that generally makes the process longer)
As with a lot of the meals I cook, you can be very versatile in the ingredients you use, it does not really matter and makes them taste a little different every time.
Use what ever vegetables you like, and change-up your meat, chicken, pork or lamb all make delicious spring rolls or leave the meat out altogether for a vegetarian option.
Delicious served with this homemade sugar free sweet chilli sauce
If you are vegetarian just leave out the meat, they will still be delicious.
- 1 packet of filo pastry
- 400 grams pork mince
- 3 cloves of garlic (crushed)
- 1 onion finely diced
- ¼ cup hoisin sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon grated fresh ginger
- 2 spring onions
- 1 cup finely chopped mixed vegetables (I use cauliflower, broccoli, carrot, cabbage leafy greens etc)
- In a large fry pan gently cook onion and garlic (do not brown)
- Add pork mince and heat until fully cooked
- In a bowl combine hoisin, soy, vinegar and ginger,
- stir to thoroughly combine and add to pork mixture.Add the rest of the ingredients and cook for a further 5 minutes or until vegetables are cooked.
- Place spoonful amounts of meat mixture on the filo and roll up
- serve with your favourite dipping sauce