Things You'll Need:
- 8oz carrots
- 1 red bell pepper
- 1 tablespoonsunflower oil, plus extra for frying
- 3/4 cup bean sprouts
- finley grated zest and juice of 1 lime
- 1 red chile, seeded and very finely chopped
- 1 tablespoon soy sauce
- 1/2 tablespoon arrowroot
- 2 tablespoons chopped fresh cilantro
- 8 sheets filo pastry
- 2 tablespoons butter
- 2 teaspoons sesame oil
- chili dipping sauce, for serving
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Step 1
* Usinng a sharp knife, cut the carrots into short thin sticks. Seed the bell peppers and cut into thin slices.
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Step 2
* Heat the sunflower oil in a large preheated wok.
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Step 3
* Add the carrot, bell pepper, and bean sprouts and cook, stirring, for 2 minutes, or until softened. Remove the wok from the heat. Toss in the lime zest and juice, and the chile.
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Step 4
* Mix the soy sauce with the arrowroot. Stir the mixture into the wok, return to the heat, and cook for 2 minutes or until he juices thicken.
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Step 5
* Add the cilantro to the wok and mix well.
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Step 6
* Lay out the sheets of filo pastry on a board. Melt butter and sesame oil and brush each sheet with the mixture.
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Step 7
* Spoon a little of the vegatable filling at the top of each sheet, fold over each ling side, and roll up.
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Step 8
* Add a little oil to the wok and cook the spring rolls in batches, for 2-3 minutes, or until crisp and golden.
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Step 9
* Transfer the spring rolls to a serving plate. Serve with chili dipping sauce.
