Soy Ginger And Garlic Vegetable Spring Rolls


To prepare the dish, firstly pre-heat the vegetable oil in either a thick bottomed pan or a deep fat fryer to a temperature of 180C.

Then slice all the vegetables into matchstick sixed pieces and combine in a bowl.

Next add the sachet of Pureety Soy Ginger and Garlic sauce to the vegetables and combine well.

Then mix the egg yolk together with the milk in a small bowl and place 2 sheet of filo pastry out flat next to each other.

With a pastry brush proceed to spread the egg mixture all over one side of the filo pastry sheets in a thin layer and then place the other 2 sheets on top of each wet sheet.

Then again brush the egg wash all over the second sheets.


To cook the dish place a wok over a high heat and add a tablespoon of vegetable oil.

Once the oil is smoking, add the vegetables and stir-fry for about 3-4 minutes.

Then remove from heat place a spoonful of the mixture at one end of both filo squares. Then fold either end of each square and roll up each square to form spring rolls.

Place each spring roll into the hot vegetable oil for about 3-4 minutes. (Be careful here as the oil will be hot and may cause burns!).

Remove from the oil and serve straight away with either salad, noodles or dips.


4 x Filo Pastry sheets
1 x Pureety Soy Ginger and Garlic Sachet
1 x Red pepper
2 x Carrots
1 x Courgette
75gm x Beansprouts
1 x Egg (Yolk only)
50ml x Milk
2 pint x Vegetable oil
1 x Red onion