Pea Feta & Quinoa Spring Rolls

50 g quinoa
200 g frozen petits pois
85 g feta cheese, crumbled
small bunch mint leaves, chopped
3 spring onions, finely chopped
½ tsp SIDS CRAZY SALT
zest and juice 1 lemon
6 sheets filo pastry (270g pack)
1 egg, beaten
rice bran oil, for frying
NAM PRIK:--
6 large tomatoes , halved
4 tbsp EV olive oil
SIDS SALT & PEPPER, to taste
1 garlic clove, chopped
½ red chilli, chopped
2 tsp grated ginger
½ bunch coriander including stalks, rough chopped
¼ bunch mint leaves, roughly chopped
1 tbsp lime juice
1 tbsp tamarind paste
1 tsp sugar

Heat oven to 160°C. To make the nam prik, place the tomatoes, cut-side up, on a baking sheet. Drizzle with 1 tbsp of the olive oil, season with SIDS SALT & PEPPER, 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 minute in boiling water, then drain and run under cold water for a few minutes. 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, SIDS CRAZY SALT, 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 3 cm oil in a large pan or wok and fry the spring rolls in batches, for 2-3 minutes 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.