Photo of Baked vegetarian spring rolls by WW

Baked vegetarian spring rolls

2
2
2
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
40 min
Cook
35 min
Serves
20
Difficulty
Moderate
These little vegetarian spring rolls are full of tasty vegies. Oven baking spring rolls is a great alternative to deep-frying.

Ingredients

Olive oil

2 tsp

Garlic

2 clove(s), finely chopped

Carrot(s)

2 medium, coarsley grated

Green cabbage

¼ half, (Chinese cabbage) finely shredded

Green shallot(s)

3 individual, thinly sliced

Shiitake mushrooms

300 g, fresh, finely chopped

Fresh ginger

2 tbs, (5cm piece) finely grated

Soy sauce

2½ tbs

Vermicelli rice noodles

60 g

Fresh red chilli

1 whole, small, deseeded, thinly sliced

Uncooked filo pastry

20 sheet(s)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Add garlic, carrot, cabbage, shallot, mushroom and three-quarters of the ginger. Stir-fry for 4 minutes or until tender. Stir in 1 teaspoon of the soy sauce. Transfer to a bowl. Cover and allow to cool in fridge.
  2. Prepare noodles following packet instructions. Use kitchen scissors to cut into 5cm lengths. Add to vegetable mixture.
  3. Combine remaining soy sauce with chilli, and 1 tablespoon water in a small dish.
  4. Preheat oven to 200°C. Line a large baking tray with baking paper. Cover filo with a damp tea towel to prevent it from drying out. Working with 1 sheet at a time, fold filo in half crossways. Place a level one-quarter cupful of noodle mixture in the centre of the strip, leaving a 2cm border. Fold sides over noodle mixture and roll up to enclose. Repeat with remaining filo and noodle mixture to make 20 rolls. Place on prepared tray.
  5. Lightly spray rolls with olive oil. Bake for 25 minutes or until light golden. Serve with the dipping sauce.

Notes

SERVING SUGGESTION: Baby Asian salad leaves.