Recipe - Spinach Peanut And Lime Rolls

3 tablespoon Desiccated coconut
2 teaspoon Lime pickle
175 g Spinach; trimmed
1 tablespoon Oil
1 Clove garlic; crushed
1 1 inch piece ginger; peeled
and grated
100 g Beansprouts
1 100 gram who unsalted
peanuts
10 Sheets file pastry
Oil for brushing

Lightly toast the coconut by placing in a nonstick frying pan and stirring
until just golden. If the lime pickle has large lumps of lime in it, either
chop or blend in a food processor. Tear the spinach leaves roughly if large
or leave whole if small. Heat the oil in a large pan or wok and add the
garlic and ginger. Stir fry for a minute, then add the beansprouts and cook
for a minute. Add the spinach and stir until just wilted. Remove from heat
and add peanuts, coconut and lime pickle. Allow to cool.

Working with one sheet of pastry at a time, keep the remaining sheets
covered under a damp cloth. brush a sheet of filo with oil and cut
lengthwise into two. On the righthand side of the pastry, place a
teaspoonful of mixture on each half. Fold the sides in and roll up into
little spring roll shapes. Place on a baking tray. When all the rolls are
done these may be stored in the fridge for a couple of hours, or overnight,
until ready to cook. Bake in a preheated oven 200øC/400øF/Gas 6 for 57
minutes until the pastry is golden brown. Leave to cool slightly and serve.

Converted by MC_Buster.

NOTES : Makes 20.

Converted by MM_Buster v2.0l.