Giant veggie spring rolls

Here is a slightly different take on your regular stir fry meals! These giant veggie spring rolls are packed with cruncy veg and crumbled tofu, and are good as part of your dinner or even a treat lunch!

I based these loosely off the ones my Mum makes that I absolutely love. We were talking about them the other day and she told me putting butter between the layers of pastry makes them even better! I omitted this step as I didn't want to add extra fats but you should definitely give that a go if you want!

This recipe made 4 large spring rolls (you can always use the pastry to make mini ones if you prefer!), and took around 40 minutes to make.

Ingredients

• 12 sheets vegan filo pastry (this brand is vegan! You can also find some in the chilled section of Tesco if they stock it locally) 
• 1 large pack stir fry veg (or 570g of your favourite veggies)
• 200g firm tofu
• 1 1/2 tsp of Chinese 5 spice
• Sprinkle of black pepper
• 2 tsp fresh ginger paste
• 1 TBSP sesame oil
• A good glug of soy sauce
• Sesame seeds, to serve

Method

1. Preheat the oven to 180°C.
2. In a large wok (or 2 seperate saucepans if you don't have one big enough!), heat up the sesame oil and add the 5 spice, ginger and black pepper.
3. Once the oil is warm, crumble the tofu into very small pieces and fry for a couple of minutes until it begins to brown.
4. Next add the stir fry veg and toss so it's all coated in oil. Add the soy sauce and fry until the veg is cooked.
5. Take 3 sheets of filo from the pack and place one on top of another on a large chopping board. Add some of the veggie mix and wrap like you would a burrito.
6. Repeat until you have 4 large rolls. Place on a lined baking tray and spray with a little oil. Sprinkle with sesame seeds if you like. 
7. Bake for 15-20 minutes until the pastry is golden brown.
8. Serve, on their own or with some more stir fried veg (I had mine with some leftover mixture and a little rice!)

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