Mixed Vegetable Roll
1 hr 10 min.
- For the strudel
- 2 tablespoons Oil
- 2 sticks Celery (finely chopped)
- 2 scallions (finely chopped)
- 1 red Bell pepper (seeds removed & cut into strips)
- 4 ounces Bean sprout
- 4 ounces Cabbage (shredded)
- 1 tablespoon chopped cilantro
- 2 teaspoons Corn starch
- 1 tablespoon light soy sauce
- 1 tablespoon tomato puree
- 3 tablespoons Wine vinegar
- 2 tablespoons light brown sugar
- 8 sheets phyllo pastry
- ½ cup melted butter (scant)
- For the yoghurt sauce
- 1 tablespoon Oil
- 2 teaspoons Mustard seed
- 2 cloves garlic (crushed)
- 1 teaspoon Turmeric
- 1 cup Greek yogurt
- To garnish
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
Heat the oil in a wok or large skillet (frying pan) and cook the celery, scallions and pepper for 2-3 minutes, until beginning to soften.
Add the remaining vegetables and cilantro and cook for a further 2-3 minutes until tender.
Mix together the cornstarch, soy sauce, tomato puree, vinegar and sugar and add to the wok. Cook for 2 minutes, stirring well, until thickened. Set aside to cool.
Place 1 sheet of filo on a lightly floured surface and brush with melted butter. Place another sheet of pastry on top and brush with butter. Repeat with the remaining filo sheets and butter, reserving some butter to brush the finished strudel.
Spoon the filling into the centre leaving a 2.5cm|1" margin all round.
Fold in the 2 shorter sides, then roll up from one long side, like a Swiss roll. Place on the baking tray, seam side down. Brush with the remaining melted butter.
Bake for 30-35 minutes until the pastry is crisp and golden. Garnish with cilantro.
For the yoghurt sauce: heat a little oil in a pan and add the mustard seeds, cilantro leaves, garlic and turmeric. Cook briefly to release the aromas, then remove from the heat and set aside to cool.
Stir in the yoghurt and serve with the strudel.