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Spring rolls - the only four recipes you'll ever need
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Vegetable | |
4 | filo pastry sheets |
Vegetable oil | |
60g | fine rice noodles, cooked |
100g | packet stir-fry vegetables |
Knob | fresh ginger, grated |
Soy sauce |
Handful cashew or peanuts, chopped
Brush one filo sheet with oil and place second one on top. Cut into four rectangles, about 12 x 20 cm. repeat with remaining sheets.
Combine noodles and veg. Place small pile along short edge of FILO. Top with ginger, a splash of soy and a few nuts.
Roll up, no need to tuck in edges.
Heat 1/2 cm oil in frying pan. Place spring rolls seam side down and cook for 4 minutes, turning, until golden. Cut in half and serve with dipping sauce.
Quick dipping sauce
Combine equal parts sugar and rice vinegar. Add fish sauce to taste. Drop in sliced chilli, spring onions and chopped coriander.
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