I love Chinese Takeout but some times it's really nice to make your own and for it to be just as tasty and lets face it much healthier. I favour these spring rolls because they are baked and also there is no Asian market locally so proper spring roll sheets are impossible to get, but Filo pastry is in every supermarket freezer cabinet. I also bought Blue Dragon Stir Fry Vegetable Mix (or if you're in a real hurry 400g of frozen stir fry mix with 100g beansprouts) instead of the individual cans for the beansprouts etc. Beware hot cooking liquid, is the enemy of Filo pastry, it will disintegrate before your very eyes if the mix is too wet. To prepare in advance, make and bake the rolls up to a day ahead, then keep chilled. To serve, reheat them at 190°C/gas 5 for about 5 minutes.
1 tbsp Toasted sesame oil
300g Cooked chicken or cooked prawns, roughly chopped
100g Cubed ham
4 Spring onions, trimmed and thinly sliced
2 Carrots, peeled and coarsely grated
1 Large courgette, coarsely grated
150g Bean sprouts
220g Can water chestnuts, drained and coarsely chopped
220g Can bamboo shoots, drained and coarsely chopped
2 tbsp Soy sauce
1 tbsp Dry sherry
3 tbsp Vegetable oil
1 Packet 270g of frozen filo pastry
Preheat the oven to 190ºC/375ºF/Gas Mark 5 and line a large baking tray with baking paper.
Place the filling ingredients into a large bowl and mix. Heat a large frying pan and cook off the filling (in two batches if necessary) for 6-8 minutes over a medium heat.
Season to taste and let cool slightly before draining off the cooking liquid. I usually use a colander over a large bowl. Allow the filling cool enough to handle.
Unroll the filo pastry, keeping the sheets in a stack. Then, using a sharp knife, cut the pastry in half creating 12 squares.
On a clean surface place one sheet of filo pastry with a corner facing you. Place 2 tbsp of filling as shown below. Place the vegetable oil in a small cup with a pastry brush.
Roll the mix away from you once, then bring the sides in towards the centre. Now continue to roll and seal with a brush of oil. Place on the prepared baking sheet and brush all over with oil. Bake the rolls for 12–15 minutes until golden and crisp. Transfer to a wire rack and allow the rolls to cool slightly before serving.
Serve with Sweet chilli dipping sauce or sweet and sour sauce.