Spring rolls can be greasy. Very greasy. I've never been into the deep frying thing. Or even the shallow frying thing to be honest. But you can get away from all of that lardiness if you simply turn to baking them instead of course.
They will still come out lovely and crisp - but minus the fatty grease sliding off them. And even though you are baking them, they still only take about 15-20 minutes in the oven.
A word of advice - make more of these than you intend to eat, because you will want to eat more than you plan to...
Thai Turkey Spring Rolls
Makes 8:
1) Mix the fish sauce, garlic and ginger in a small bowl with the turkey.
2) Throw into a hot work, tossing quickly for a few minutes to brown.
3) Add the carrot and onion, frying for another minute. Take off the heat and stir in the coriander. Allow to cool.
4) Take out a filo sheet, using a piece of clingfilm to cover the rest.
5) Cut into 4 squares, then place 2 on top of each other, brushing each layer very lightly with olive oil.
6) Spoon some filling onto one edge of the square, fold the sides over and roll up to close in the filling. Repeat for the other square, then the remaining 3 filo sheets.
7) Brush a little more oil onto the top of each and sprinkle on some sesame seeds.
8) Transfer to a baking try and bake at 190 degrees C for 15-20 minutes until golden.
If you liked this, you might want to try making these other takeaway alternatives too.
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