Easy Spring Rolls
65Min
Intermediate
Ingredients
8
Makes 8
ingredient_quantity
recipe ingredient
1
teaspoon
Maggi Liquid Seasoning
5
tablespoons
sunflower or vegetable oil
500
g
Stir fry vegetables mix (pre-prepared)
1
Clove
Garlic
1
teaspoon
root ginger, finely grated
225
g
filo pastry
300
g
Rice noodles, cooked
1
Medium
Egg
4
tablespoons
Maggi Extra Hot Chilli Sauce
.
Nutrition Value
Energy
272.39 kcal
Protein
4.92 g
Carbohydrate
30.04 g
of which: sugars
4.35 g
Fibre
1.89 g
Fat
14.29 g
of which: saturates
1.71 g
Information per serving
Instructions
65 Minutes
-
Stir fry the veg
5 MinHeat 1 tablespoon of vegetable oil in a large frying pan and cook the pre-prepared stir fry veg for 1 minute. Finely chop the garlic and add to the pan with the chopped ginger. Stir fry for another minute, add the Maggi liquid seasoning and fry for a final minute. Remove from the heat, tip onto a plate and cool for 10 minutes. -
Make the spring rolls
20 MinMix the cooked noodles into the vegetables (you can snip the noodles with scissors if they are very long). Lay a sheet of filo pastry out on the surface and spoon some of the filling in a 6-8cm line near one end. Roll up the pastry to encase the filling creating a roll shape, tucking in the pastry at the ends neatly. Beat the egg and brush a little onto the edges to help seal the pastry together. Repeat to use all the pastry and filling. -
Fry or Bake
10 MinPour vegetable oil into a large, deep pan until it comes about halfway up the side of the pan. Heat the oil until a square of white bread cooks in the oil in about 30 seconds (or to about 180˚C if you have a thermometer). Using tongs, gently lift the spring rolls into the hot oil and fry until golden and crisp, turning occasionally. Alternatively transfer the spring rolls to a parchment lined baking sheet, brush with oil, and bake in an oven preheated to 200˚C (180˚C for fan ovens) for 8-10 minutes until brown and crispy. -
Serve
1 MinServe while still hot with the Maggi Extra Hot Chilli Sauce!
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