Asian, Fusion, Greek, Spring rolls

Spring rolls with brown rice, bean sprouts, feta and chilli

These spring rolls are wonderfully crispy, have spiciness from the chilli, crispness from the pumpkin seeds and a lovely saltiness from the feta cheese. They are dangerously good! I have got inspiration for the recipe from a recipe from the Swedish tv show Niklas mat I was told about by my friend Sofie.

Serves 4-5

270 g filo
2 dl brown rice, rinsed
180 g bean sprouts, from mung beans
1 dl pumpkin seeds
1 red onion, sliced
1 garlic clove, crushed
2 red chillies, finely chopped
150 g feta cheese, crumbled
1 tbsp soy sauce
Oil for frying and brushing

Preheat the oven at 200 °C. Cook the rice al dente according to instructions on the package. Fry the onions for a couple of minutes in oil. Add the garlic and chilli and fry another minute. Mix the onion and chilli with bean sprouts, pumpkin seeds, soy sauce, feta cheese and the cooked rice in a bowl. Portion the filling on double layers of filo and make 6 rolls. Brush them with oil and bake them in the oven for about 10-15 minutes, until they have become golden brown. Serve with a salad.

Leave a Reply

Your email address will not be published. Required fields are marked *