Spring Rolls Recipe

Dipping Sauce In a saucepan over medium heat, bring all ingredients to a boil.

Let simmer 2 to 3 minutes until the cranberries start to split.

Strain if desired.

Refrigerate.

Spring Rolls In a non-stick skillet over medium heat, cook the carrots in the oil until soft.

Add the scallions and cook until all the liquid in the skillet has evaporated.

Add the cabbage and cook another 2 to 3 minutes.

Remove from the heat and add the rice, soy sauce and fish sauce.

Mix well and adjust the seasoning.

Transfer to a bowl and refrigerate until thoroughly chilled.

With the rack in the middle position, preheat the oven to 200°C (400°F).

Line a baking sheet with parchment paper.

Lay a sheet of filo on a flat surface.

Brush with oil and cover with another sheet. Brush again with oil. Spoon 1/3 of the filling along one of the long sides.

Roll into a cylinder.

Cut the cylinder into 6 rolls.

Place the rolls on the baking sheet and brush with oil.

Repeat for the remaining ingredients.

Bake until crisp and brown, around 25 minutes.