Baked vegetarian spring rolls
2
Points®
Total time: 1 hr 15 min • Prep: 40 min • Cook: 35 min • Serves: 20 • Difficulty: Easy
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
Chinese cabbage (wombok)
200 g, finely shredded
Green shallot(s)
3 individual, thinly sliced
Shiitake mushrooms
300 g, fresh, finely chopped
Fresh ginger
2 tbs, finely grated
Soy sauce
2½ tbs
Vermicelli rice noodles
60 g
Fresh red chilli
1 whole, (small), deseeded, thinly sliced
Filo pastry
20 sheet(s)
Oil spray
1 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.
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