| 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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