g chopped mixed stir-fry vegetables such as bean sprouts, pea shoots, peppers & red onions
tbsp low-salt soy sauce
tbsp rice wine vinegar
g sheets filo pastry, each cut into 4 squares
g butter, melted
1
Step 1
Heat the wok over a high heat and add the Oriental Flame oil, garlic, ginger and chilli and stir-fry for 30 seconds.
2
Step 2
Add the mixed vegetables, soy sauce and vinegar and cook for a further minute. Drain any excess liquid with a sieve.
3
Step 3
Place a spoonful of the mix at one corner of the filo square. Roll the corner up, fold in the sides and continue rolling into a cylinder.
4
Step 4
Place on a baking tray and brush with butter. Repeat with the remaining pastry squares. Bake in the oven at 200C for 15-20 minutes until crisp and golden.
5
Step 5
Accompany with Lion Thai Sweet Chilli Sauce.
Ingredients
1 tbsp FlavourHouse Oriental Flame oil
2 g cloves garlic, finely chopped
10 g fresh ginger, grated
1 g red chilli, deseeded and finely chopped
300 g chopped mixed stir-fry vegetables such as bean sprouts, pea shoots, peppers & red onions