Kataifi Crusted Vegetable Spring Roll

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Kataifi crusted vegetables

Dinner Recipes

Kataifi Crusted Vegetable Spring Roll

By Tom Flavin

40 Mins

Difficulty: Medium

Serves 6

With Mango Citrus Salsa


Spring Roll

  • Red, Yellow & Green Pepper cut into thin strips Julienne x 1 of each
  • Carrot x 1 large cut into strips
  • Red Onion x 1 – Large Cut into Strips
  • ¼ bulb of Garlic – Chopped
  • 1 Thumb of Ginger
  • ¼ Bunch Coriander chopped
  • Sesame Oil x Few Drops
  • Salt & Pepper to Taste
  •  Packet of Spring Roll Pastry (filo pastry as alternative)
  • 1 pkt kataifi pastry
  • Egg White x 1
  • 200 gr mixed salad leaves

Mango Citrus Salsa

  • Mango Diced x 1
  • Orange Segments Broken into Pieces x 2
  • Coriander Chopped x ¼ bunch
  • Red Onion Diced x ½
  • Red Chili Diced x ½
  • Rice Wine Vinegar x 1 tablespoon
  • Salt & Pepper


Spring Rolls
1. Sweat the garlic and ginger in a hot thick bottomed pan in sesame oil

2. Add vegetables cook for 1 minute

3. Take off the heat

4. Add coriander and hoi sin sauce

5. Season with salt and pepper allow to cool in Colander

6. Allow 2 sheets of pastry per spring roll

7. Brush pastry sheet with egg white

8. Place required mix in middle of the pastry sheets

9. tuck in sides and roll up

10. seal with egg white

11. wrap with kataifi pastry

12. bake in oven until crispy

1. mix all ingredients together and season with salt and pepper

Plating up
1. cut top and tail off to create a flat edge at either end
2. cut diagonally and place on plate with salad leaves and mango salsa to garnish

Use half spring roll per starter or one full for main course