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 Good Housekeeping Cookery 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:
  
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Per Serving:

Calories: 4

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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