- 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
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.