Ingredients
Makes 14
14 sheets Antoniou Fillo Pastry
2 tbsp peanut oil
1 onion, finely diced
2 cloves garlic, minced
500g pork mince
3 mushrooms, finely diced
220g water chestnuts, finely chopped
2 tbsp sambal oelek (chili paste)
3 tbsp oyster sauce
3 tbsp soy sauce
1 tbsp Shaoxing wine (Chinese rice wine or dry sherry)
White pepper to taste
14 Cos lettuce leaves, washed and dried
1 spring onion, thinly sliced (green and white parts)
1 egg, lightly beaten
1 tbsp sesame seeds
Dipping Sauce
3 tbsp hoisin sauce
1 tbsp Shaoxing wine
1 tbsp sambal oelek
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180ºC. Line a baking tray with baking paper.
In a wok or large pan heat the peanut oil on a medium heat and fry the onion and garlic until the mixture becomes fragrant, approximately 2 minutes.
Add the pork mince and mushrooms and stir frequently, using a wooden spoon to break up any lumps in the mince. Allow the mixture to cook and brown evenly.
Add the water chestnuts, oyster sauce, soy sauce, Shaoxing wine and pepper and mix to combine thoroughly. Cook for 10 minutes. Set aside and allow to cool. Once cooled fold the chopped spring onion through the pork mixture.
Lay your Filo Pastry sheet on a clean surface with the short edge of the Pastry facing you. Spoon 2 tablespoons of the cooked pork along the centre of the bottom part of the Pastry, 5cm from each side and the bottom edge. Fold the bottom edge of the Fillo over the filling, fold in the sides, and roll up into a cigar shape, making sure to seal the spring roll with a little beaten egg. Transfer to the baking tray. Repeat with the remaining Fillo and mixture.
Brush each spring roll with egg and sprinkle with sesame seeds. Bake in the oven for 20 mins or until lightly golden. Allow the spring rolls to cool for 5 minutes.
Prepare your hoisin dipping sauce by combining the hoisin sauce, the samabal oelek and Shaoxing wine in a small bowl.
Serve each spring roll on a Cos lettuce leaf, garnish with spring onions and drizzle with the dipping sauce
