Spring rolls recipe

Spring rolls recipe

Spring rolls are a must-order when going out for a Chinese, but they are also well worth a try at home. This veggie recipe is filled with mushrooms, carrots and leeks and baked until crisp and golden for an irresistible starter or side.

Prep time: 30 mins minutes

Cook time: 30 mins minutes

Servings: 4 people


1. Pre-heat the oven to 220°C. Line a baking sheet with nonstick baking paper.

2. Drain the mushrooms and finely chop.

3. Heat the olive oil and sesame oil in a wok over a high heat. Add the onions, garlic, ginger and chilli and stir-fry for 2 mins. Add the leeks and carrot and continue to stir fry for a further 2 mins. Finally, add the mushrooms and stir-fry for 1 min. Remove from the heat and season with the soy sauce.

4. Working quickly, brush the sheets of filo pastry with a little melted butter on a flat work surface. Place tablespoons of the vegetable filling in the lower centre of the filo pastry as you look at it. Fold the edges in and over the filling and then roll up into a cigar shape, tucking the pastry around the filling tightly to secure.

5. Arrange on the baking sheet and bake for 15-20 mins, turning halfway through, until golden brown and crispy.

6. Remove and arrange on a serving plate and sprinkle the Maldon salt on top of the spring rolls. Garnish with a sprig of coriander and serve immediately.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating.



  • 25g mixed dried mushrooms, soaked in hot water for 30 minutes
  • 8 sheets filo pastry, kept damp under a damp cloth
  • 25g butter, melted
  • 25ml olive oil
  • 25ml sesame oil
  • 1 carrot, peeled and grated
  • 1/2 leek julienned
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1tbsp fresh ginger, minced
  • 1/2 green chilli, de-seeded and diced
  • 2tbsp soy sauce
  • 1/2tsp Maldon salt
  • sprig of coriander, to garnish

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