Vegetable spring rolls
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Baking instead of deep-frying these popular Chinese appetisers allows us to serve up spring rolls for a mere fraction of their pre-renovated version.
Ingredients
Cabbage
1 portion(s), medium, outer leaves removed, shredded
Carrots, raw
2 medium, peeled and shredded
Garlic
2 clove(s), minced
Spring Onions
2 medium, white and green parts, chopped
Root Ginger
1 tablespoon(s), fresh, minced or 1/2 tsp dried
Soy Sauce
1 tablespoon(s)
Cornflour
2 teaspoon(s), level
Sesame Oil
1 teaspoon(s)
Calorie controlled cooking spray
10 spray(s)
Spring roll wrapper
8 individual, medium
Instructions
1
Preheat oven to 180ºC/350ºF/Gas Mark 4. Coat a large baking sheet with cooking spray.
2
Place cabbage in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, spring onions, ginger, soy sauce, cornflour and oil; mix well.
3
Arrange spring roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper until sealed. Transfer spring rolls to prepared baking sheet and coat with cooking spray.
4
Bake until golden brown, about 25 minutes. Serve hot.
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