Sesame spring rolls

Name: Sesame spring rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 lg red pepper; 75 g (3oz) mangetout; 5 spring onion; 275 g (10oz) cooked, peeled prawns; 30 mL sesame oil; 10 mL Thai red curry paste or tandoori paste; 50 g (2oz) beansprout; 10 mL Thai fish sauce; 225 g (8oz) filo pastry; 5 mL sesame seed; chilli dipping sauce, such as Blue Dragon, to serve

Serve these authentic spring rolls with soy sauce as an easy starter recipe.

By The GH Kitchen TeamPublished: 07 February 1995

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Food, Cuisine, Dish, Ingredient, Nem, Nem rán, Recipe, Seafood, Spring roll, Fast food,

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

1 lg red pepper
75 g (3oz) mangetout
5 spring onion
275 g (10oz) cooked, peeled prawns
30 ml sesame oil
10 ml Thai red curry paste or tandoori paste
50 g (2oz) beansprout
10 ml Thai fish sauce
225 g (8oz) filo pastry
5 ml sesame seed
chilli dipping sauce, such as Blue Dragon, to serve

Directions

1. Step 1
  Thinly slice the red pepper, mangetout and spring onions. Roughly chop the prawns.
2. Step 2
  Heat 15ml (1 tbsp) of the oil in a large frying pan and fry the vegetables for about 2min. Add the curry paste and fry, stirring, for 30 seconds. Add the beansprouts and fish sauce and fry until all the excess liquid has evaporated, about 30 seconds; cool.
3. Step 3
  Stir the prawns into the cooled vegetable mixture. Cut the filo pastry into eight strips measuring 35.5x15cm (14x6in). Spoon a little of the mixture at the top end of each strip. Fold in 1cm (1/2m) of pastry clown each side, then roll up.
4. Step 4
  Place the rolls on a baking sheet, seam side down. Brush with the remaining oil and sprinkle with the sesame seeds.
5. Step 5
  Cook at 190°C (375°F) mark 5 for 20min or until brown and cooked through. Serve with a chilli dipping sauce.
  
  Try more triple-tested recipes:
  
  Veggie spring rolls recipe
  
  Thai prawn curry recipe
  
  20 low calorie dinner recipes

Per Serving:

Calories: 4

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time