Simple spring rolls

1 carrot

2 spring onions

40g beansprouts                                                                                  

25g frozen peas

1 x 15ml spoon oyster sauce

4 filo pastry sheets

1 x 15ml spoon oil or spray oil 

Chopping board, sharp knife, vegetable peeler, grater, mixing bowl, measuring spoons, metal spoon, baking tray, pastry brush.

1. Preheat the oven to 200°C or gas mark 6.

2. Prepare the spring roll filling:

• top, tail, peel and grate the carrot;
• slice the spring onions into rings.

3. In a large mixing bowl add the grated carrot, spring onions,, beansprouts, peas and oyster sauce.

4. Mix the ingredients together.

5. Place the filo pastry sheets on the work surface.

6. Halve the pastry sheet and work on one half at a time.

7. Spoon a little vegetable mixture along the top edge.

8. Fold over twice.

9. Fold in the two edges.

10. Continue to roll up the spring roll.

11. Place on the baking tray.

12. Brush with a little oil or spray oil.

13. Bake for 15 minutes, until golden.

• Reduced food waste: Try adding different vegetables that need to be used up, e.g. finely diced celery, peppers or cabbage.
• Focus on fibre: Sprinkle seeds on top of the spring rolls before you bake them. Be ingredient aware!
• The spring rolls could also be cooked using an air-fryer for 15 minutes at 180°C. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?