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- 1 Tbsp.
vegetable oil, plus extra to brush
- 1 tsp.
Chinese 5-spice
- 1
onion, thinly sliced
- 250 g
(9oz) mushrooms, sliced
- 2
small carrots, cut into thin strips
¼ Savoy cabbage, finely shredded
- 3 Tbsp.
soy sauce
- 2 tsp.
cornflour
- 2 Tbsp.
oyster sauce
- 200 g
(7oz) cooked prawns
- 100 g
(3½oz) beansprouts
8 sheets filo pastry, 350 g (12oz) total weight
- 2 tsp.
sesame seeds
- 1 Tbsp.
honey
- Step 1
Heat oil in a large frying pan or wok over medium heat and fry Chinese 5-spice for 10sec, then add onion and cook for 5min until lightly coloured and starting to soften (add a little water if pan looks too dry). Add mushrooms and cook for a further 8min, then stir in carrots and cabbage and fry for a further 3min.
- Step 2
Meanwhile, in a small bowl, stir together 1tbsp soy sauce with the cornflour to make a paste, then stir in oyster sauce. Add mixture to the vegetable pan with the cooked prawns and beansprouts. Cook for 1min, then tip mixture into a large roasting tin or tray and spread out to cool.
- Step 3
Preheat oven to 200°C (180°C fan) mark 6. Keeping any filo you're not working with covered to stop it from drying out, brush a sheet of filo with some of the remaining oil, then fold the sheet in half to make a square. Put an eighth of the filling in a thick line along the left edge, leaving a 4cm (1½in) space above and below the top and bottom of the filling. Fold top and bottom edges of the pastry over the filling, then roll the filling up in the pastry. Put on to a non-stick baking tray (seam down), brush with a little more oil and sprinkle over a few sesame seeds. Repeat the process with the remaining squares of pastry and filling.
- Step 4
Cook spring rolls for 15-20min until golden. Combine remaining soy sauce with the honey, 1tbsp water and remaining sesame seeds to make a dipping sauce. Serve the rolls with the dipping sauce and steamed vegetables or rice.
To freeze
Make spring rolls to the end of step 3, putting them on a non-stick baking tray. Wrap the whole tray well with clingfilm, then freeze for up to 2 months
Per Serving:
- Calories: 185
- Total carbs: 30 g
- Sugars: 6 g
- Total fat: 4 g
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”!).
