Worldfoods is Back! Chinese Spring Rolls

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

Remember the Worldfoods challenges I was doing a while back? Where we had to use the Worldfoods sauces to create a dish relevant to a particular country each week? Well, it's back and I'm pleased to say that I'm taking part again!

The last Worldfoods challenge taught me a lot about Asian cuisine - I tried Tom Yum soup for the first time, whipped up an amazing Nasi Goreng and served up some amazing kebabs. And throughout the whole experience I was surprised that the sauces didn't taste at all mass-produced and still had a really fresh, vibrant taste. I loved them.

Well, in the next series of challenges, I'll be using the sauces to create new dishes since last time - hopefully adding a bit of a twist to the standard recipes.

The first week the team focused on China - and last time I used the Worldfoods Ginger, Garlic and Chilli sauce to make a steak and coconut curry. This time, instead of a stir-fry I thought I would use the sauce to make home made Chinese Spring Rolls. Just goes to show how versatile this particular sauce is, because they were fantastic and much better - fresher tasting - than the ones you get at Chinese takeaways. We polished ours off cold, packed in lunchboxes the next day. Although the sauce is quite spicy, the children loved it and the finished result was actually quite mild.  If you like your spring rolls a bit more spicy and saucier than this, just use two bottles of the sauce.

Chinese Style Vegetable Spring Rolls
Makes approx 14-16

  • 2 x 270g packs filo pastry
  • 2 tablespoons vegetable oil
  • 2 spring onions, washed, trimmed and sliced into small rounds
  • 2 medium-sized carrots, cut into thin matchsticks
  • 2 cloves of garlic, chopped
  • 1 x bottle Worldfoods Ginger, Garlic and Chilli Stir-fry Sauce
  • 200g beansprouts
  • 200g cooked, ready to stir-fry rice noodles
  • vegetable oil for brushing
  • sesame seeds, for decoration
  1. Preheat oven to 220C. Start by making your filling. Pour the oil into a hot pan and cook the spring onions, carrots, garlic, beansprouts and noodles, stir-frying, for about 5 minutes.
  2. Pour in the bottle of Worldfoods sauce and stir to mix well. When everything is hot, put to one side.
  3. Start with the pastry. Take the filo pastry out of the packets and open out onto a board. Along the long side, cut the pastry into three equal sections. Pile them up on top of each other. Take two sheets and lay in front of you on top of each other, so you have a tall rectangle with a short width at the top. Brush with oil. Take a large spoonful of the filling and place at the top of the rectangle. Fold in the sides and gradually roll the filling down into a spring roll shape. Brush with a little oil if the pastry looks dry and place gently onto a baking sheet. Continue until all the filling has been used up - or until you run out of pastry - it should be about the same time anyway!
  4. Sprinkle some sesame seeds over the top of the spring rolls and bake in the oven for 12-15 minutes. Cool slightly, and then eat. Great as part of a Chinese feast, packed lunches, picnics or for snacking.

To find out more about Worldfoods visit the website, follow on Twitter or join the Facebook group.


  1. I love spring rolls, cannot go past them at a Chinese restaurant, and yours look super professional (and delicous!)

  2. Thanks, they were just so easy to make - I'd make them again definitely, they were polished off so quickly!


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