Bombe di verdure (baked vegetable rolls with chilli oil)

Gino D`Acampo rustles up Italian style spring rolls in this mouth-watering recipe for roasted vegetables in crisp filo pastry
By Gino D'Acampo
Bombe di verdure (baked vegetable rolls with chilli oil)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 red peppers, roasted
  • 2 courgettes, roasted
  • 2 carrots, cooked until soft
  • 2 leeks, lightly fried
  • 200 g button mushrooms, lightly fried
  • 8 sheets filo pastry, each 15cm x 15cm
  • 100 g butter, melted
  • 2 eggs, beaten
  • 1 pinches black pepper
  • 5 tbsp Italian olive oil
  • 2 tbsp chilli oil
  • 1 tbsp lemon juice


1. With a sharp knife thinly slice all the vegetables. 2. Brush the filo pastry with the melted butter and then divide the vegetables into eight portions. 3. Place one portion of the mixture diagonally on one filo sheet. Season with salt and pepper. 4. Roll the filo pastry towards the middle, tucking the sides in mid way, creating a large spring roll. Continue with the rest of the vegetables and filo pastry. 5. Set the oven to 200°C/gas 6. Place the vegetable rolls on a greased baking tray and then brush them with beaten egg. 6. Bake for 15 minutes, or until browned and crispy. 7. In the meantime mix the olive oil, chilli oil and lemon juice together and serve this with the warm vegetable rolls.

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