giant spring rolls

Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.

I’m sure I don’t speak for just myself when I say that I want more than a bite-sized spring roll. These large rolls are baked until they are crispy and golden, and are filled with hot, fragrant vegetables. Serve with a dip of sweet chilli sauce (page 41 in the 15 Minute Vegan on a Budget book).

Serves 4

1 tbsp sunflower oil

2 carrots, peeled and shaved into ribbons using a vegetable peeler

8 florets of tenderstem broccoli, tough ends discarded

4 radishes, finely sliced

2 spring onions, roughly chopped

1/4 savoy cabbage, finely sliced

1 tsp Chinese five-spice powder

1 tbsp light soy sauce

8 tortilla wraps

1 tsp sesame seeds

sweet chilli sauce, to serve

Stir-fried radishes have a similar crunch to water chestnuts, but are much cheaper to buy.

Preheat the oven to 220°C/Gas mark 7.

Heat 1/2 tablespoon of the oil in a wok over a high heat and stir-fry the carrots, broccoli, radishes, spring onions, and cabbage for 1 minute. Spoon in the Chinese five spice and soy sauce and stir-fry for a further minute.

Place a tortilla wrap on a flat surface, then spoon in a 1/8 of the hot vegetable mixture on the right side of the wrap. Fold the bottom and the top in towards the centre approximately 3cm (1.25in), then roll tightly from the right side to the left, rolling until it looks like a closed burrito. Repeat for the remaining giant spring rolls.

Place the rolls on a baking tray, then use a pastry brush to brush the remaining oil over the top and sides of the rolls. Sprinkle with the sesame seeds.

Bake for 10-12 minutes until the rolls are golden and crisp.

Serve with the sweet chilli sauce.

also try…

rustic ribollita

rustic ribollita

Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans.

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