Pea, feta & quinoa spring rolls with roast tomato nam prik

Thai recipe for 4 - 8 people, takes only 20 mins; recipe has quinoa, petits pois, feta cheese, mint, spring onion, lemon, filo pastry, egg, sunflower oil, tomato, extra-virgin olive oil, garlic clove, red chilli, ginger, coriander, mint, lime juice, tamarind and palm sugar.

Pea, feta & quinoa spring rolls with roast tomato nam prik

Pea, feta & quinoa spring rolls with roast tomato nam prik

Recipe by Chef Soomro Course: Thai
Servings

4 - 8

servings
Prep time

40 mins

Ingredients

  • Coriander: 1/2 bunch coriander including stalks, roughly chopped
  • Garlic Clove: 1 garlic clove, chopped
  • Extra Virgin Olive Oil: 4 tbsp extra-virgin olive oil
  • Red Chilli: 1/2 red chilli, chopped
  • Tomato: 6 large tomatoes, halved
  • Spring Onion: 3 spring onions, finely chopped
  • Egg: 1 egg, beaten
  • Lime Juice: 1 tbsp lime juice
  • Mint: small bunch mint leaves, chopped
  • Feta Cheese: 85g feta cheese, crumbled
  • Lemon: zest and juice 1 lemon
  • Sunflower Oil: sunflower oil, for frying
  • Ginger: 2 tsp grated ginger
  • Quinoa: 50g quinoa
  • Petits Pois: 200g frozen petits pois
  • Filo Pastry: 6 sheets filo pastry (270g pack)
  • Tamarind: 1 tbsp tamarind paste
  • Palm Sugar: 1 tsp palm sugar

Directions

  1. Heat oven to 160C/140C fan/gas 3. To make the nam prik, place the tomatoes, cut-side up, on a baking sheet. Drizzle with 1 tbsp of the olive oil, season, then roast for 1 1/2 -2 hrs until semi-dried. Remove from the oven, let cool, then tip into a food processor with the remaining ingredients and blitz to a medium puree.
  2. Cook the quinoa in a pan of boiling salted water following pack instructions. Tip into a bowl and set aside to cool. Cook the peas for 1 min in boiling water, then drain and run under cold water for a few mins. Drain thoroughly, tip into a food processor and pulse to a chunky puree. Add this to the cooled quinoa along with the feta, mint, spring onions and lemon zest and juice. Mix well to combine and season to taste, adding more lemon juice if required.
  3. Lay a sheet of filo in front of you, keeping the remainder covered under a damp tea towel. Cut the filo in half across the width to make 2 squares. With one corner pointing towards you (so you are looking at a diamond shape rather than a square), spoon 2 tbsp of the filling just below the centre line and shape into a log. Brush the pastry edges with egg, then fold in the 2 side corners. Keeping your fingers on the corners, bring the bottom corner up over the filling towards the centre, then roll up tightly towards the top corner. It's important to roll as tightly as possible, so the spring rolls cook evenly. Repeat with the remaining filo sheets and filling.
  4. Heat about 3cm sunflower oil in a large pan or wok and fry the spring rolls, in batches, for 2-3 mins or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls to a plate and serve with the nam prik.