Chinese New Year special: Spicy Mushroom Spring Rolls recipe
Bring in the Chinese New Year with these little beauties – perfect served as party nibbles or a homemade addition to your chow mein takeaway.
Spicy Mushroom Spring Rolls
Makes: 8 spring rolls
Cooking time: 45 minutes
What you will need:
150g mushrooms (finely sliced into matchsticks)
Small bunch of spring onions (finely sliced)
1 red chilli (finely sliced)
1 clove garlic (crushed)
4 sheets ready-rolled filo pastry
50g sesame seeds
Salt and pepper (to taste)
What you will need to do:
- Pre-heat the oven to 200°C/180°C fan. Lightly fry the mushrooms in a little oil for two minutes and place onto a plate lined with kitchen towel to soak up any remaining oil.
- In a bowl, mix together the mushroom, spring onion, chilli and garlic. In a smaller separate bowl, beat the egg.
- Unroll your pack of filo pastry and carefully place one sheet onto a lightly oiled surface. Score the sheet down the middle, lengthways, so that you are left with two long rectangular pieces.
- Using a pastry brush or your finger, gently brush the beaten egg in a line all around the edges of each rectangle, like a border.
- Next, spoon about a tablespoon of the filling just above the egg at the bottom of the short end of your pastry rectangle. Fold in the long sides about 1cm so that they encase the mixture on both sides.
- Next, take the bottom, short edge and tightly wrap it over the mixture and continue to roll all the way to the end of the pastry. Take care to do this neatly so your rolls are less likely to split. Repeat until you have used all of the mushroom mixture – this recipe should make about 8 rolls.
- Place the finished rolls onto a lined baking tray and brush them with the remaining egg.
- Sprinkle generously with the sesame seeds and bake for 15-20 minutes or until golden and crispy.