CFUK Stills Shoot June 2018 Click image to enlarge
Course: Starter
Dish: Vegetarian
Serves: 12
Nutritional information per serving:
Nutritional value per serving
Nutrient Per 56g serving (one spring roll)
Energy 498kJ
Fat 5.0g
   of which saturates 2.4g
Carbohydrate 14.6g
  of which sugars 2.g
Fibre 1.8g
Protein 3.0g
Salt 0.77g
                   5-A-DAY PORTIONS Three spring rolls counts as 1 of your 5-A-DAY target of fruit and vegetable portions.


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Chinese Spring Rolls – Family Fakeaway

Just in time for Chinese New Year, Canned Food UK brings you the next recipe in its ‘Family Fakeaway’ series – Chinese Spring Rolls! The recipe uses a range of canned vegetables for this takeaway alternative.

  • ½ x 410g can beansprouts, drained
  • 1 x 285g can sliced mushrooms, drained
  • 1 x 300g can mixed vegetables, drained
  • ½ tsp Chinese 5 spice
  • 5 - 6 tbsp hoisin sauce
  • 6 sheets filo pastry
  • melted butter, for brushing
  • 1 tbsp sesame seeds
  1. Pre-heat the oven to 190°C / Gas mark 5 and line 2 baking trays with baking paper.
  2. Mix together the vegetables in a large bowl and stir through the 5 spice and 1 tbsp hoisin sauce.
  3. Lay out the pastry sheets and cut in half lengthways (to form long strips).
  4. Taking one length of filo at a time (keeping the rest of the sheets covered), brush lightly with the melted butter and place 12th of the vegetable mixture (approx. 1 heaped tablespoon) at the bottom of the filo. Fold the sides of the filo in and gently roll up. Brush with melted butter and sprinkle with a few sesame seeds.
  5. Place onto the lined tray and repeat the process until all 12 have been made. Bake for 20-25 minutes until golden and crispy.
  6. Serve with the remaining hoisin sauce for dipping.
Cook’s Tip: Make sure the vegetables are drained really well to make it easier to roll up the filo without it splitting.
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