BREAKDOWN:

Serves 4

Per 2-3 large spring rolls
 

481 calories
29g carbohydrates
13g protein
36g fats

INGREDIENTS:

 

1 Red onion

2 carrots

1/4 medium sized cabbage head

80g of bean sprouts

160g of What the cluck or soya based protein pieces alternative

2 cloves of garlic, minced

1 tsp. of ginger

1 tsp. of chilli flakes

1 generous helping of salt and pepper

1 tbsp. of corn flour

5-6 sheet sof filo pastry

2 tbsp. of plain flour

240ml of vegetable oil

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FOR THE DIPPING SAUCE:

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3 tbsp. of smooth peanut butter

1 tsp. of Chinese five spices

1/3 lime, juiced

1-2 tbsp. of soy sauce

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METHOD:

1. First, prepare the vegetables by thinly slicing the red onion, carrots and cabbage before adding to a saucepan on medium heat with the bean sprouts, soya based protein pieces, garlic, chilli flakes and salt and pepper. 

2. Cover with a lid to cook for 10-12 minutes, stirring occasionally. 

3. Add the corn flour to a mug with a tbsp. of water and combine before adding to the pan with the vegetable mix and cooking for a further 3- 5 minutes (The corn flour should help absorb any extra moisture in the pan).

4. Carefully place the sheets of filo pastry out onto a clean surface that has been sprinkled over with the plain flour.

5. Once the vegetable mix has cooked and cooled slightly, use a quarter cup measure to spoon even amounts of your vegetable mix onto the middle of a filo sheet and then roll in half before tucking the edges in and rolling over once more to create your parcel. Mix a small amount of flour and water together to create a paste that can be wiped on the edge of each parcel to seal the end edges and stop the parcel from opening during frying. 

6. In a separate saucepan with the vegetable oil, slowly add each vegetable parcel to the oil ensuring it is sizzling when introduced and cook on each side for 3-4 minutes or until golden brown (I like to add my vegetable spring rolls to the oven on 200 degrees for a further 3-5 minutes after pan frying too to give them some extra crispiness).

7. Finally prepare the satay dip by adding the sauce ingredients to a blender and pulse blend for 2-3 minutes until combined! 

8. Serve your rolls with a generous dollop of satay sauce and enjoy immediately!