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It-Tnejn Li Huma 19.05.11

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Filo Pastry Spring Rolls

Serves 6




  • 2tablespoons sesame oil
  • 150g beef mince
  • 150g pork mince
  • 3 spring onions sliced
  • 2 cloves garlic chopped
  • 400g Chinese vegetable mixture
  • ½ teaspoon Chinese five spice
  • 2 tablespoons soy sauce
  • 400g filo pastry (about 14 sheets



  • - preheat the oven to 220C/Gas7
  • - heat half the sesame oil in a wok or large frying pan and stir-fry the beef and pork mince for 5 minutes over a high heat until brown. Remove and set aside
  • - stir-fry the spring onions, garlic and vegetables for 3 minutes over a high heat until softened
  • - combine the beef and pork mince with the vegetables, mix and season with the Chinese five spice and soy sauce; set aside
  • - unroll the filo pastry, take one sheet and leave the rest covered so as not to dry out
  • - place a spoonful of the meat and vegetable mixture at one end of the sheet and roll up halfway, then turn in the sides and continue to roll up to make a neat parcel; cook in the preheated oven for 12-15 minutes until golden and crisp and serve immediately with sweet chili sauce and soy sauce