Vegetables Recipes - Crispy Vegetable Rolls

Ingredients

• 100 g/4 oz/1 cup Brussels sprouts, shredded

• 1 onion, finely chopped

• 1 large carrot, grated

• 1 celery stick, finely chopped

• 50 g/2 oz/1/2 cup cooked long-grain rice

• 30 ml/2 tbsp soy sauce

• 5 ml/1 tsp light brown sugar

• 15 ml/1 tbsp sherry

• 1.5 ml/1/4 tsp ground ginger

• Salt and freshly ground black pepper

• 375 g/13 oz frozen ready-rolled puff pastry sheet, thawed

• Beaten egg

• Oil for deep-frying

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Method:

1. Mix the vegetables and rice in a bowl. Add the soy sauce, sugar, sherry, ginger and a little salt and pepper and mix well.

2. Cut the pastry into 24 equal pieces by cutting in half lengthways, then each half into 12 'squares'.

3. Mix the filling well again and divide it among the centers of the squares. Brush the edges with egg.

4. Fold in the sides, then roll up to form small sausage shapes.

5. Deep-fry in hot oil, a few at a time, until golden and crisp. Drain on kitchen paper and serve hot.