These spring rolls have been baked in the oven so much less fatty. They are served best with some sweet and sour chili sauce. This recipe makes 4 large rolls, as a main meal for the budget challenge, but you can also double the amount and make smaller rolls for a summer afternoon snack with friends and family.
- 2/3rd leek
- 1 tsp sunflower oil
- 125gr mozzarella
- 100gr phyllo pastry
- 1 tbs sweet and sour chili sauce, to serve
Serves 1 as part of the Budget Challenge
Slice the leek. Heat the oil in a frying pan and soften the leek for 5-7 minutes in the oil. Season to taste with salt and pepper, bearing in mind that the mozzarella is quite bland so you need more seasoning. Leave to cool some.
Take the mozzarella out of the water and leave to drain.
Divide the phyllo into four (for the pack I bought, 100gr was 8 sheets so I use 2 sheets per roll). Place a fourth of the leek on the pastry, in the middle a bit to the bottom, then top with a fourth of the mozzarella. Fold the sides over it and then roll it up. Do the same with the remaining leek, pastry and cheese.
Brush an oven dish with some oil. Place the rolls in the dish. Brush the rolls with some oil, the sides as well to avoid them sticking together.
Bake for 20 minutes on 190°C. Serve with the chili sauce.