Spinach, peanut and lime rolls

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Desiccated coconut
2 teaspoons Lime pickle
175 grams Spinach; trimmed
1 tablespoon Oil
1 Clove garlic; crushed
1 1 inch piece ginger; peeled and grated
100 grams Beansprouts
1 100 gram who unsalted peanuts
10 Sheets file pastry
Oil for brushing

Directions

Lightly toast the coconut by placing in a non-stick frying pan and stirring until just golden. If the lime pickle has large lumps of lime in it, either chop or blend in a food processor. Tear the spinach leaves roughly if large or leave whole if small. Heat the oil in a large pan or wok and add the garlic and ginger. Stir fry for a minute, then add the beansprouts and cook for a minute. Add the spinach and stir until just wilted. Remove from heat and add peanuts, coconut and lime pickle. Allow to cool.

Working with one sheet of pastry at a time, keep the remaining sheets covered under a damp cloth. brush a sheet of filo with oil and cut lengthwise into two. On the right-hand side of the pastry, place a teaspoonful of mixture on each half. Fold the sides in and roll up into little spring roll shapes. Place on a baking tray. When all the rolls are done these may be stored in the fridge for a couple of hours, or overnight, until ready to cook. Bake in a preheated oven 200øC/400øF/Gas 6 for 5-7 minutes until the pastry is golden brown. Leave to cool slightly and serve.

Converted by MC_Buster.

NOTES : Makes 20.

Converted by MM_Buster v2.0l.

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