Heat oven to 160C/140C fan/gas 3.
To make the nam prik, place the
tomatoes, cut-side up, on a baking
sheet. Drizzle with 1 tbsp of the olive
oil, season, then roast for 1½-2 hrs
until semi-dried. Remove from the oven,
let cool, then tip into a food processor
with the remaining ingredients and
blitz to a medium purée.
Cook the quinoa in a pan of boiling
salted water following pack instructions.
Tip into a bowl and set aside to cool.
Cook the peas for 1 min in boiling water,
then drain and run under cold water for
a few mins. Drain thoroughly, tip into a
food processor and pulse to a chunky
purée. Add this to the cooled quinoa
along with the feta, mint, spring onions
and lemon zest and juice. Mix well to
combine and season to taste, adding
more lemon juice if required.
Lay a sheet of filo in
front of you, keeping the remainder
covered under a damp tea towel. Cut
the filo in half across the width to make
2 squares. With one corner pointing
towards you (so you are looking at a
diamond shape rather than a square),
spoon 2 tbsp of the filling just below the
centre line and shape into a log. Brush
the pastry edges with egg, then fold in
the 2 side corners. Keeping your fingers
on the corners, bring the bottom corner
up over the filling towards the centre,
then roll up tightly towards the top corner.
It’s important to roll as tightly as possible,
so the spring rolls cook evenly. Repeat
with the remaining filo sheets and filling.
Heat about 3cm sunflower oil in a large
pan or wok and fry the spring rolls, in
batches, for 2-3 mins or until golden
brown. Remove with a slotted spoon
and drain on kitchen paper. Transfer
the spring rolls to a plate and serve
with the nam prik.