Vegetable spring rolls. Easy, crispy vegan spring rolls made with filo pastry! I know this is out of my Scandinavian food comfort zone, but I needed to try these. So good, and these are baked in the oven too – a little healthier than deep-frying… I made the rolls with cabbage, carrots, spring onions, mushrooms, and thin rice noodles. Served with soy sauce and homemade peanut butter sauce.

Easy  Healthy Vegetarian Recipes
Easy Healthy Vegetarian Recipes

Spring rolls ingrediens:
* 2 cloves of garlic
* 2 spring rolls
* 100g. mushrooms
* 2-3 carrots
* 75g. cabbage
* 2 teaspoons of paprika
* 2 teaspoons of curry
* Salt and pepper
* 1 tablespoon of soy sauce
* 50g. Thin rice noodles
* 3-4 sheets filo pastry / 150g.
* Oil or melted plant butter for brushing

See the story for the full tutorial: On a pan cook pressed garlic, spring onions and chopped mushrooms in olive oil. Add thin slices of carrots, cabbage, paprika, and curry. Add salt and pepper and soy sauce. Cook the rice noodles in 3-4 mins and add to the pan. Remove from the heat and cool down.
Preheat the oven to 180ºC hot air. Working quickly, brush the sheets of filo pastry with a little melted butter (or oil) on a flat work surface. Place tablespoons of the vegetable filling in the lower center of the filo pastry. Fold the edges in and over the filling and then roll up into shape, tucking the pastry around the filling tightly to secure. Place on a baking sheet. Brush again with melted plant butter (or oil) all over the spring rolls. Bake for 18-20 mins until golden and crispy.