Free Recipe Spinach, Peanut And Lime Rolls
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Spinach, Peanut And Lime Rolls Recipe
3 tb Desiccated coconut
2 ts Lime pickle
175 g Spinach; trimmed
1 tb Oil
1 Clove garlic; crushed
1 1 inch piece ginger; peeled
-and grated
100 g Beansprouts
1 100 gram who unsalted
-peanuts
10 Sheets file pastry
Oil for brushing
Spinach, Peanut And Lime Rolls Preparation
Lightly toast the coconut by placing in a non-stick frying pan and stirring until just golden. If the lime pickle has large lumps of lime in it, either chop or blend in a food processor. Tear the spinach leaves roughly if large or leave whole if small. Heat the oil in a large pan or wok and add the garlic and ginger. Stir fry for a minute, then add the beansprouts and cook for a minute. Add the spinach and stir until just wilted. Remove from heat and add peanuts, coconut and lime pickle. Allow to cool. Working with one sheet of pastry at a time, keep the remaining sheets covered under a damp cloth. brush a sheet of filo with oil and cut lengthwise into two. On the right-hand side of the pastry, place a teaspoonful of mixture on each half. Fold the sides in and roll up into little spring roll shapes. Place on a baking tray. When all the rolls are done these may be stored in the fridge for a couple of hours, or overnight, until ready to cook. Bake in a preheated oven 200oC/400oF/Gas 6 for 5-7 minutes until the pastry is golden brown. Leave to cool slightly and serve. Converted by MC_Buster. NOTES : Makes 20. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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