Vegetable spring rolls

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Deep-fried spring rolls are usually dripping in fat. Baked in the oven, they taste great with or without the dipping sauce.

Preparation: 15 mins
Cooking: 30 mins
Serves: 6 (makes 12)

Calories per serving: 254
Fat per serving: 1.7g

Spring rolls
1 medium onion, finely diced
2 garlic cloves, crushed
1 carrot, finely grated
1 yellow pepper, seeded and finely sliced
2tbsp hot mango chutney
2tsp vegetable bouillon powder
150ml (1/4pt) tomato passata (pureed tomatoes)
1 egg
3tbsp skimmed milk
3 sheets filo pastry
Paprika to dust

Sauce
150ml (1/4pt) tomato passata (pureed tomatoes)
1tbsp mango chutney
1 small red chilli, seeded and finely chopped
1tbsp chopped fresh coriander
Salt and freshly ground black pepper

To serve
Mixed salad leaves

1. Pre-heat the oven to 200°C/400°F/gas 6
2. Pre-heat a non-stick frying pan; add the onion and garlic and dry-fry until soft. Add the carrot and pepper and continue cooking over a high heat.
3. Add the chutney, stock powder and passata. Simmer gently for 5 mins until the liquid has reduced to leave a thick paste. Allow to cool.
4. Beat together the egg and milk. Take one sheet of filo pastry and brush with the egg mixture. Using a sharp chopping knife, cut the pastry into 13cm (5in) strips.
5. Place 2-3tsp of the mixture at one end, fold in 1cm (1/2in) on both sides of the strip, then roll up like a cigar. Brush with egg , place on a baking tray and dust lightly with paprika. Repeat this process until all the mixture has been used
6. Bake in the oven for 20-25 mins until golden brown.
7. Combine all the sauce ingredients, seasoning with salt and black pepper and place in a small bowl. Serve with mixed salad leaves and the dipping sauce.

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Where to next?
Rosemary Conley's Gi Hip & Thigh Diet
Rosemary Conley's Kick-start Low GI Diet

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