Ingredients: serves 10-12
• 235g carrot
• 235g courgette
• 235g spring onion
• 235g red pepper
• 1 x 226g jar of ART’s Indian Summer chutney
• 8 – 10 sheets of filo pastry
• 1 egg beaten
Pre-heat the oven to Gas mark 6/180C. Thinly slice the vegetables into roughly 5cm long strips and put then them into a bowl, add the Indian Summer chutney, combine well.
Lay out the square sheet of filo pastry on a clean surface, place the roll filling down the middle of the side that is nearest to you about a 1 cm in from the edge. Egg-wash the edges of the pastry, fold the sides into the middle before you start rolling so that filling stays encased in the pastry.
Once you have made your spring rolls, place them onto a lined oven tray, wash with remaining egg and cook them for 20 – 25 minutes or until golden.
Serve as a canapé at a party or as a light supper with a fresh green leaf salad and dips of your choice.