Spring Rolls

As I have an abundance of beautiful herbs and greens, seemingly continually appearing in my garden, I thought it would be a good time to try something I have wanted to test out for a while. I wanted to make a baked spring roll, so I did….. there may be a reason they are deep friedL

It wasn’t a total disaster though just that a few of them (when I say a few I really mean most) had what can only be described as “soggy bottoms” However the flavour was definitely there and my boyfriend and I happily polished off several for dinner, soggy bottoms and all!

I can’t give you an exact recipe here as I really did just grab all things green from my garden and get chopping.

I used a mixture of:

Mint

Coriander

Bok choy

Chilli

Carrot

Spring roll pastry

I roughly chopped everything up and gave it all a good mix together by hand

I spooned mounds of the herb mix onto each pastry sheet and wrapped them as tightly as I could, sealing them with some water

I then spread the rolls out on some grease proof paper and sprayed them with olive oil, then baked them at 180 degrees for about 20 mins or until they had gone nice and crispy (at least on top). I served these with a nice spicy satay dipping sauce.

Now don’t get me wrong I think this method would work without creating such an excess fluid situation if you just add a couple of eggs to your herb mix before stuffing the rolls.