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

If you want to add more Vietnamese recipes to your recipe box, Pea, feta & quinoa spring rolls with roast tomato nam prik might be a recipe you should try. This lacto ovo vegetarian recipe serves 12 and costs 88 cents per serving. This hor d'oeuvre has 140 calories, 3g of protein, and 9g of fat per serving. 96 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. It will be a hit at your Spring event. It is brought to you by BBC Good Food. A mixture of spring onions, egg, garlic clove, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 53%, this dish is good. Users who liked this recipe also liked Thai Red Chile Sauce - Nam Prik Dang, Shrimp Fried Rice with Nam Prik Pao and Crispy Lemongrass, and Roasted Red Chili Paste (Nam Prik Pao) From 'Everyday Thai Cooking.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 120 minutes

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Ingredients:

½ bunch coriander including stalks, roughly chopped

1 egg, beaten

85g feta cheese, crumbled

6 sheets filo pastry (270g pack)

1 garlic clove, chopped

2 tsp grated ginger

zest and juice 1 lemon

1 tbsp lime juice

¼ bunch mint leaves, roughly chopped

4 tbsp extra-virgin olive oil

1 tsp palm sugar

50g quinoa

½ red chilli, chopped

3 spring onions, finely chopped

sunflower oil, for frying

1 tbsp tamarind paste

6 large tomatoes, halved

Equipment:

oven

bowl

frying pan

kitchen towels

wok

Cooking instruction summary:

Heat oven to 160C/140C fan/gas 3.To make the nam prik, place thetomatoes, cut-side up, on a bakingsheet. Drizzle with 1 tbsp of the oliveoil, season, then roast for 1½-2 hrsuntil semi-dried. Remove from the oven,let cool, then tip into a food processorwith the remaining ingredients andblitz to a medium purée.Cook the quinoa in a pan of boilingsalted 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 fora few mins. Drain thoroughly, tip into afood processor and pulse to a chunkypurée. Add this to the cooled quinoaalong with the feta, mint, spring onionsand lemon zest and juice. Mix well tocombine and season to taste, addingmore lemon juice if required.Lay a sheet of filo infront of you, keeping the remaindercovered under a damp tea towel. Cutthe filo in half across the width to make2 squares. With one corner pointingtowards you (so you are looking at adiamond shape rather than a square),spoon 2 tbsp of the filling just below thecentre line and shape into a log. Brushthe pastry edges with egg, then fold inthe 2 side corners. Keeping your fingerson the corners, bring the bottom cornerup 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. Repeatwith the remaining filo sheets and filling.Heat about 3cm sunflower oil in a largepan or wok and fry the spring rolls, inbatches, for 2-3 mins or until goldenbrown. Remove with a slotted spoonand drain on kitchen paper. Transferthe spring rolls to a plate and servewith the nam prik.

 

Step by step:


1. Heat oven to 160C/140C fan/gas 3.To make the nam prik, place thetomatoes, cut-side up, on a bakingsheet.

2. Drizzle with 1 tbsp of the oliveoil, season, then roast for 1½-2 hrsuntil semi-dried.

3. Remove from the oven,let cool, then tip into a food processorwith the remaining ingredients andblitz to a medium purée.Cook the quinoa in a pan of boilingsalted 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 fora few mins.

4. Drain thoroughly, tip into afood processor and pulse to a chunkypurée.

5. Add this to the cooled quinoaalong with the feta, mint, spring onionsand lemon zest and juice.

6. Mix well tocombine and season to taste, addingmore lemon juice if required.Lay a sheet of filo infront of you, keeping the remaindercovered under a damp tea towel.

7. Cutthe filo in half across the width to make2 squares. With one corner pointingtowards you (so you are looking at adiamond shape rather than a square),spoon 2 tbsp of the filling just below thecentre line and shape into a log.

8. Brushthe pastry edges with egg, then fold inthe 2 side corners. Keeping your fingerson the corners, bring the bottom cornerup 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. Repeatwith the remaining filo sheets and filling.

9. Heat about 3cm sunflower oil in a largepan or wok and fry the spring rolls, inbatches, for 2-3 mins or until goldenbrown.

10. Remove with a slotted spoonand drain on kitchen paper.

11. Transferthe spring rolls to a plate and servewith the nam prik.


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