Vegetable spring rolls

1. Preheat the oven at 210°C (th. 7). Peel the carrots. Wash the zucchinis. Cut the vegetables into sticks about 7 cm long. Steam for 10 minutes. Add salt and pepper.

2. Melt butter in a pan, brush the phyllo sheets with it  and cut in half.

3. Divide the vegetable sticks in each half of the phyllo sheet. Fold the sides over the vegetables and roll into a cigar shape.

4. Place them on an oven tray covered with baking paper. Bake for 7 to 8 minutes until they turn brown.

Our cooking tip: Serve with a yoghurt sauce with chopped cilantro leaves and mint tea.