• Denai Moore

Ackee, Brussel Sprout & Chestnut Spring Rolls




280g tinned Ackee (drained and rinsed is roughly 160g)

14 Brussel Sprouts

100g cooked chestnuts (chopped finely

2 cloves garlic

1/2 onion sliced into half moons

1 Tablespoon of Olive Oil

1 teaspoon tomato paste

1 teaspoon of Soy Sauce

2 teaspoon freshly chopped thyme leaves

Splash of water to steam

Salt and pepper to taste

Spring Roll Wrappers or Filo Sheets (I used wrappers that were in a square sheet)


Mixture for wrapping:

1 tbsp cornflour mixed with 2 tbsp water

Method:


Preheat Oven to 200c.


Spring Roll mixture:

Start by heating olive oil in a frying pan on a medium heat. Add the onions to the pan along with a pinch of salt to sweat them out. Fry till they start to soften. Add the thyme leaves, tomato paste, garlic and soy sauce. Fry until the tomato paste has darkened slightly. Add the sprouts and chestnuts, sweating down for another 2-3 minutes till they soften, season with salt and pepper. Add a splash of hot water to loosen the paste and deglaze the pan, sprinkle the ackee over and cover with a lid, allow to steam on a low heat for 4-5 minutes. Check for seasoning and then set aside in a bowl to cool.

Assembly.

Mix the cornflour with the water and set aside.


To make the spring rolls, lay a layer of spring roll pastry on a clean work surface with a corner facing toward you. Place 1 tablespoon of the mixture on the corner of the pastry and begin to diagonally roll the pastry up tightly around the filling. When you get to the middle of the pastry, fold in the corners from either side and brush a little of the cornflour mixture on to the remaining corner, finish rolling up and press together to seal. Repeat with the rest of the mixture and pastry.


Place on a wire rack or lined baking sheet and brush with some olive oil or spray with cooking oil. Bake for 20 minutes until golden brown, flipping at the 15 minute mark. Serve with your favourite dipping sauce.

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