Vegetable Spring Rolls with Sweet Chilli Dipping Sauce

  • 15MINS
  • 25MINS
  • Serves 8
  • 114KCAL

A Chinese-inspired fakeaway spread isn’t complete without the crunchy satisfaction of spring rolls! Traditionally deep-fried, we’ve kept ours light by baking them in the oven (or air fryer). Why not invite everybody to have a go at wrapping their veggies in a light filo pastry package? Whether you enjoy them as a snack, starter or side, don’t forget to dip!

Featured On
Pages 196-199

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Vegetable Spring Rolls with Sweet Chilli Dipping Sauce

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Swap this

You can swap some of the vegetables with some cooked shredded duck, cooked chicken or cooked prawns.

You will need to measure and cut the 24 squares of filo pastry. The number of full, ready-rolled sheets you need will depend on the brand you use as the sheet size can vary. Cover the filo pastry with a clean, damp tea towel to stop it drying out as you make the spring rolls. Make sure to cut the vegetables neatly into fine matchsticks so that they will fit well into the spring rolls.

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‘They may not look the best but they were amazing. Easy to make and delicious. I served them with Kung pao pork and noodles.’

Joanne Hauxwell

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