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Makes 20.
3 tbsp desiccated coconut
2 tsp lime pickle
175g / 6oz spinach, trimmed
1 tbsp oil
1 clove of garlic, crushed
1 inch piece of ginger, peeled and grated
100g / 4oz beansprouts
100g / 4oz whole unsalted peanuts
10 sheets file pastry
oil for brushing
Lightly toast the coconut by placing in a non-stick frying pan and stirring
until just golden. If the lime pickle has large lumps of lime in it,
either chop or blend in a food processor.
Tear the spinach leaves roughly
if large or leave whole if small. Heat the oil in a large pan or wok
and add the garlic and ginger.
Stir fry for a minute, then add the beansprouts
and cook for a minute. Add the spinach and stir until just wilted. Remove
from heat and add peanuts, coconut and lime pickle. Allow to cool. Working
with one sheet of pastry at a time, keep the remaining sheets covered
under
a damp cloth.
brush a sheet of filo with oil and cut lengthwise
into two.
On the right-hand side of the pastry, place a teaspoonful of
mixture on each half. Fold the sides in and roll up into little spring
roll shapes. Place on a baking tray. When all the rolls are done these
may be stored in the fridge for a couple of hours, or overnight, until
ready to cook.
Bake in a preheated oven 200°C/400°F/Gas 6 for
5-7 minutes until the pastry is golden brown. Leave to cool slightly
and serve.
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