FoodForum, 2007 Springy Spring rolls

Ingredients for Spring Rolls: Filo or Samosa pastry, large handful of beansprouts, 1 small onion, 1 carrot, small can of bamboo shoots, Chinese seasoning or paste.

Pre-heat the oven Gas 6 / 200°C.

1. Peel a carrot. Cut off the top and bottom and grate finely.

2. Peel an onion. Make a bridge with your hand and cut the onion in half. Put the flat sides down on the board.

3. Hold the onion firmly with your hand like a claw 3. Hold the onion firmly with your hand like a claw. Slice across without cutting through the root.

4. Turn the onion round and still holding it like a claw, slice in the other direction.

5. The prepared ingredients.

6. Mix the filling in a bowl and add the Chinese spice – about 1 x 5ml spoon.

7. Cut the filo pastry into strips about 25cm x 15cm 7. Cut the filo pastry into strips about 25cm x 15cm. Filo pastry dries out very quickly, so put the unused pieces between two sheets of cling film until required.

8. Put a tablespoon of the filling near the edge of the pastry closest to you. Fold over to make a roll and then fold in each side.

9. Roll up until you reach the end of the strip 9. Roll up until you reach the end of the strip. Leave the join underneath.

10. Place on a greased baking tray.

11. Brush the spring rolls with olive oil and bake for about 20 minutes on Gas mark 6 / 200°C.

12. When cooked they should be crisp and golden brown.

A selection of snacks – Springy Spring Rolls, Spicy Samosas and Wondrous Wraps.