Spring Rolls

(1 vote)

3 tablespoons peanut oil plus extra for brushing
1 eggplant, sliced
1 small onion, sliced finely
3 tablespoons oyster sauce
1/2 cup water
2 cups stir fry vegetables
8 sheets phyllo pastry
soy sauce

Heat oil in a pan, add eggplant and onion and cook gently until oil has been absorbed. Mix oyster sauce with water, add to pan and continue to cook slowly for about 10 minutes, until eggplant is tender. Remove from heat and leave until cool enough to handle.

Preheat oven to 400 degree F and lightly oil a cookie sheet. Mix eggplant and onion with stir fry vegetables, adding a little salt if necessary. Fold phyllo sheets in half and brush with oil to keep them moist. Divide vegetable mixture between them and sprinkle each one with soy sauce.

Fold bottom sides of the pastry in over filling, then roll pastry up into a sausage, brushing edges with a little oil. Place on prepared cookie sheet and brush lightly with oil again.

Bake spring rolls in preheated oven for 10 to 15 minutes, until pastry is browned and crisp. Serve immediately with a rich soy sauce good for dipping.

This recipe serves: 4

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