# Vegetarian Spring Rolls

Recipe by [Ostap Melnyk](https://fridge.menu/en/u/ostapmelnyk)

Crisp filo spring rolls packed with vegetables, served with a yoghurt dip and sriracha-dressed basmati rice.

Servings: 4 · Prep 15 min · Cook 10 min · Other

Vegetarian · Contains: gluten, milk, soy

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Vegetarian Spring Rolls](https://image.fridge.menu/adaptations/b94tfoqc/8e3a5d40074a9dab3549ba91784ddc4cf8aab4dbf6686d4bcc125210fa6c5a8a.jpg)

## Ingredients

- 300 ml [Greek yoghurt](https://fridge.menu/en/i/greek-yogurt)
- 1 tbsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 pcs [Lime](https://fridge.menu/en/i/lime) — finely grated zest
- 1 tsp [Curry powder](https://fridge.menu/en/i/curry-powder) — medium strength
- 1 tsp [Ground cumin](https://fridge.menu/en/i/cumin)
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- ½ pcs [Pointed cabbage](https://fridge.menu/en/i/pointed-cabbage) — finely shredded
- 2 pcs [Carrot](https://fridge.menu/en/i/carrot) — coarsely grated
- 1 pcs [Courgette](https://fridge.menu/en/i/zucchini) — coarsely grated
- 1 tbsp [Soy sauce](https://fridge.menu/en/i/soy-sauce)
- 250 g [Filo pastry](https://fridge.menu/en/i/phyllo-dough)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 3 tbsp [Sesame oil](https://fridge.menu/en/i/sesame-oil)
- 300 ml Basmati rice
- 500 ml [Water](https://fridge.menu/en/i/water)
- 75 g [Spinach](https://fridge.menu/en/i/spinach)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 20 g [Sriracha](https://fridge.menu/en/i/sriracha)
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — fresh

## Steps

1. Mix the yoghurt with the ginger, garlic, lime zest, curry powder and cumin, and let the dressing rest so the flavours can develop (10 min)
2. Toast the curry powder and cumin in a dry pan until fragrant (2 min)
3. Add the oil, onion, carrot and garlic and fry for about a minute (1 min)
4. Add the cabbage and courgette and cook through, stirring, until the cabbage has softened (3 min)
5. Season with freshly ground pepper and soy sauce and stir through (1 min)
6. Let cool to room temperature (15 min)
7. Separate the sheets of filo pastry and cut each one in half (2 min)
8. Brush one sheet of filo with oil on both sides (1 min)
9. Place a strip of filling along the centre of the sheet and fold the edges around the filling like an envelope (1 min)
10. Place on a baking tray lined with parchment and repeat with the remaining sheets until all the filling is used (5 min)
11. Bake in a preheated oven at 175°C (fan) for 20 minutes, or until crisp and golden (20 min)
12. Put the water, rice and salt into a saucepan, cover with a lid and bring to the boil (5 min)
13. Simmer the rice, covered, over a low heat for 10 minutes (10 min)
14. Quickly stir in the spinach, cover again and let the rice rest for a further 10 minutes (10 min)
15. Serve the rice on plates, drizzled with the dressing and sriracha. Serve with the spring rolls, the dip and a sprinkle of fresh coriander (2 min)

Published 2026-10-07

https://fridge.menu/en/r/vegetable-spring-rolls-b94tfoqc

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