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Pea, feta & quinoa spring rolls with roast tomato nam prik

Ingredients

  1. Step 1 50g quinoa
  2. Step 2 200g frozen petits pois
  3. Step 3 85g feta cheese , crumbled
  4. Step 4 small bunch mint leaves, chopped
  5. Step 5 3 spring onions , finely chopped
  6. Step 6 zest and juice 1 lemon
  7. Step 7 6 sheets filo pastry (270g pack)
  8. Step 8 1 egg , beaten
  9. Step 9 sunflower oil , for frying
  10. Step 10 6 large tomatoes , halved
  11. Step 11 4 tbsp extra-virgin olive oil
  12. Step 12 1 garlic clove , chopped
  13. Step 13 ½ red chilli , chopped
  14. Step 14 2 tsp grated ginger
  15. Step 15 ½ bunch coriander including stalks, roughly chopped
  16. Step 16 ¼ bunch mint leaves, roughly chopped
  17. Step 17 1 tbsp lime juice
  18. Step 18 1 tbsp tamarind paste
  19. Step 19 1 tsp palm sugar
Pea, feta & quinoa spring rolls with roast tomato nam prik
Calories: 166 Carbohydrate: 13 g Protein: 5 g Fat: 11 g
Cook time: 160 minutes Prep time: 40 minutes Total time: 200 minutes Servings: 12

TAGS

Buffet Side Dish Thai Josh Eagleton 200 kcal or less Asian Buffet Canape Dip Dipping sauce Finger food Good Food Over an hour Pakora Party food Party snack Samosa Snack Springroll Thailand The modern vegetarian Vegetarian Veggie starter

Directions

  1. Step 1 Heat oven to 160C/140C fan/gas 3. To make the nam prik, place the tomatoes, cut-side up, on a baking sheet. Drizzle with 1 tbsp of the olive oil, season, then roast for 1½-2 hrs until semi-dried. Remove from the oven, let cool, then tip into a food processor with the remaining ingredients and blitz to a medium purée.
  2. Step 2 Cook the quinoa in a pan of boiling salted water following pack instructions. Tip into a bowl and set aside to cool. Cook the peas for 1 min in boiling water, then drain and run under cold water for a few mins. Drain thoroughly, tip into a food processor and pulse to a chunky purée. Add this to the cooled quinoa along with the feta, mint, spring onions and lemon zest and juice. Mix well to combine and season to taste, adding more lemon juice if required.
  3. Step 3 Lay a sheet of filo in front of you, keeping the remainder covered under a damp tea towel. Cut the filo in half across the width to make 2 squares. With one corner pointing towards you (so you are looking at a diamond shape rather than a square), spoon 2 tbsp of the filling just below the centre line and shape into a log. Brush the pastry edges with egg, then fold in the 2 side corners. Keeping your fingers on the corners, bring the bottom corner up over the filling towards the centre, then roll up tightly towards the top corner. It's important to roll as tightly as possible, so the spring rolls cook evenly. Repeat with the remaining filo sheets and filling.
  4. Step 4 Heat about 3cm sunflower oil in a large pan or wok and fry the spring rolls, in batches, for 2-3 mins or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls to a plate and serve with the nam prik.