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Baked Ginger Carrot and Parsnip Spring Rolls

Baked Ginger Carrot and Parsnip Spring Rolls

Baked Ginger Carrot and Parsnip Spring Rolls

Baked Ginger Carrot and Parsnip Spring Rolls
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Baked Ginger Carrot and Parsnip Spring Rolls - an interesting and delicious way to serve little baked phyllo vegetable rolls as a delicious side dish for any number of main dishes.
Course: Side Dish
Servings: 4 rolls
Author: Barry C. Parsons
Ingredients
  • 8 sheets phyllo pastry
  • 2 small roughly grated carrots
  • 2 small roughly grated parsnips
  • 1 clove minced garlic
  • 1 tablespoon finely grated ginger root
  • ½ tsp Chinese 5 spice
  • Salt and pepper to season
  • 2 tbsp olive oil
Instructions
  1. Sauté garlic in olive oil for one minute. Toss in grated vegetables, salt and pepper, ginger and 5 spice.
  2. Stir fry for two minutes and remove from heat and divide in 4 equal portions.
  3. Use 2 full sheets of phyllo pastry for each spring roll. Brush a little olive oil between the phyllo sheets, then fold the sheet making 4 layers of phyllo.
  4. Place ¼ of the vegetable mixture on the short side of the phyllo rectangle. Turn ends of the pastry over the edges of the filling to seal the ends of the spring roll and roll tightly.
  5. You can now shallow fry these in canola oil or you can brush the tops of these with olive oil and bake on parchment paper in a 400 degree F oven for about 15 minutes or until golden brown.
Chicken Parmesan Lasagna photo of single serving with salad on a white plate.
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