Mini Vegetable Spring Rolls With Crispy Vegetables

Vegetable Spring Rolls Ingredients:

For Spring Rolls:

1 medium onion, finely diced
2 cloves garlic, minced
1 carrot, grated finely
1 yellow pepper, seeded and sliced finely
2 tablespoon hot mango chutney
2 teaspoon bouillon powder
1 cup pureed tomatoes
1 egg, whole
3 tablespoon milk, skimmed
3 sheets filo pastry
Paprika to dust

For Sauce:

1 cup pureed tomatoes
1 tablespoon mango chutney
1 small red chili, seeded and chopped finely
1 tablespoon fresh coriander, chopped
Freshly ground black pepper to taste
Salt to taste
Mixed salad leaves to serve

Method:

1. Preheat the oven to 400 degree Fahrenheit.
2. Preheat a nonstick pan over medium heat. Stir in the chopped onions and minced garlic in the hot pan and dry fry them until they are soft. Add the carrots and yellow pepper to the pan and continue cooking until all the vegetables turn tender.
3. To the vegetable mixture add the hot mango chutney, pureed tomato and bouillon powder. Stir and cook uncovered on low to medium heat for about 5 minutes or until the liquid is evaporated leaving a thick paste in the pan, stir occasionally. Allow this paste to cool at room temperature.
4. In a medium mixing bowl, beat a whole egg along with skimmed milk. Brush this egg mixture over one sheet of filo pastry. Cut the brushed pastry with the help of a sharp knife to get about 5 inches strips.
5. Place 2 to 3 tablespoon of the paste mixture over each strip at one end. Fold in ½ inch on both the sides of the strip. Roll up carefully like a cigar. Brush each roll again with the egg mixture. Place the prepared roll on a baking tray and lightly dust it with paprika. Repeat the same process to prepare the rolls until all the paste is used.
6. Place the baking sheet with rolls in the preheated oven and bake for 20 to 25 minutes or until they get a light golden brown color.
7. For Sauce: Combine all the ingredients, that is – the pureed tomato, mango chutney, chopped red chili and chopped coriander in a small bowl. Season with salt and freshly ground black pepper according to taste. Serve the sauce along with baked vegetable spring rolls and mixed salad leaves. This recipe makes 6 servings.

Health Tip:

• Vegetable spring roll recipe is a healthy recipe as the spring rolls are baked and not fried.
• This recipe provides only 254 calories and 2 gm fat per serving.
• The dipping sauce is optional as the crisp oven baked spring rolls will taste delicious without the sauce too.