Name: Baked Ginger Carrot and Parsnip Spring Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

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

Sauté garlic in olive oil for one minute. Toss in grated vegetables, salt and pepper, ginger and 5 spice.
Stir fry for two minutes and remove from heat and divide in 4 equal portions.
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.
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.
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.

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