Vegetable Strudel Parcels Recipe

How to Make Vegetable Strudel Parcels?


Serve: 4


  • 300 g (10 oz) pumpkin
  • 2 carrots
  • 1 parsnip
  • 2 celery sticks
  • 2 teaspoons sesame oil
  • 1 onion, finely sliced
  • 3 teaspoons finely chopped ginger
  • 1 tablespoon dry sherry
  • 1 teaspoon finely grated lemon rind
  • 1 cup / 185 g / 6 oz cooked long-grain rice
  • 2 tablespoons plum sauce
  • 1 tablespoon sweet chili sauce
  • 2 teaspoons soy sauce
  • 16 sheets filo pastry
  • 1/3 cup / 35 g / 1 1/4 oz dry breadcrumbs
  • 1 teaspoon butter, melted
  • 1 tablespoon sesame seeds
  • sweet chili sauce, for serving 


  1. Cut the pumpkin, carrots, parsnip and celery into thick matchsticks about 2.5 mm / 1/8 inch wide and 5 cm / 2 inches long.
  2. Heat the sesame oil in a heavy-based pan or wok. Add in the onion and ginger and stir-fry, tossing well until brown, over the medium heat.
  3. Add in the pumpkin, carrot and parsnip, toss well and cook for 1 minute.
  4. Sprinkle 2 teaspoons of water all over the vegetables, cover and steam for another minute.
  5. Add in the celery, sherry and lemon rind, toss and cook for 1 minute. Cover again and let steam for about 1 minute, or until the vegetables are just tender.
  6. Stir in the cooked rice and the plum, chili and soy sauces. Set aside for about 20 minutes to cool.
  7. Preheat the oven to 190C / 375F.
  8. Remove two sheets of filo pastry, keeping the remaining pastry covered with a damp tea towel. Place one sheet on top of the other, carefully brush the edges lightly with a little water, then scatter some breadcrumbs over the pastry.
  9. Top with another 2 sheets of pastry, fold over the edges to make a 2 cm / 3/4 inch border and brush lightly with a little water. Press the edges down gently with your fingertips to make the parcel easier to fold.
  10. Place one-quarter of the filling about 5 cm / 2 inches from the short end, then firmly roll into a parcel to encase the filling, ensuring that the seam is underneath. Repeat with the remaining ingredients.
  11. Brush the tops very lightly with butter, cut 3 slashes across the top of each and scatter any remaining breadcrumbs and the sesame seeds over the top.
  12. Arrange on a lightly greased baking tray and bake for 20-25 minutes, or until crisp and golden. Serve immediately, drizzled with sweet chili sauce. 

Nutrition per serving:

  • 530 kcalories, protein 15 g, fat 8 g, carbohydrate 95 g, dietary fiber 7 g, cholesterol 3 mg

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