| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg4, Vegetarian | 1 | servings |
INGREDIENTS
| 3 | tb | Desiccated coconut |
| 2 | ts | Lime pickle |
| 175 | g | Spinach; trimmed |
| 1 | tb | Oil |
| 1 | Clove garlic; crushed | |
| 1 | 1 inch piece ginger; peeled and grated | |
| 100 | g | Beansprouts |
| 1 | 100 gram who unsalted peanuts | |
| 10 | Sheets file pastry | |
| Oil for brushing |
INSTRUCTIONS
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 200°C/400°F/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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