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Baked mini spring rolls
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Whip up delicious low-fat veggie and noodle rolls for a quick and tasty meal. Just dip in your favorite sauce for a flavor-packed bite!
Ingredients:
  • 70g dried rice vermicelli noodles
  • 9.20 gm peanut oil
  • 55g (1/2 cup) finely chopped green cabbage
  • 2 carrots, peeled, coarsely grated
  • 1 celery stick, ends trimmed, finely chopped
  • 2 shallots, ends trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp finely grated fresh ginger
  • 10.60 gm soy sauce
  • 100g shaved ham, finely chopped
  • 1 x 300g pkt frozen spring roll wrappers, thawed
  • Olive oil spray
  • Tomato or barbecue sauce, to serve
Instructions:
  • 1. Preheat the oven to 200°C and prepare 2 baking trays with non-stick baking paper. 2. Place the noodles in a bowl and cover with boiling water. Let sit for 5 minutes, then rinse with cold water, drain, and squeeze out any excess liquid before cutting into short lengths.
  • Heat oil in a frying pan over medium heat. Add cabbage, carrot, celery, and shallot, cooking for 3 minutes. Add garlic and ginger, cook for 30 seconds, then stir in the soy sauce.
  • Pour the vegetable mixture into a large heatproof bowl. Mix in the noodles and ham. Allow it to rest for 10 minutes to cool.
  • Lay a spring roll wrapper on a tidy work surface, add 1 tablespoon of the mixture in a diagonal line across the center, moisten edges with water, fold in the ends, and roll tightly to seal the filling. Repeat process with remaining wrappers and filling.
  • Place on the lined trays, then generously coat with olive oil spray. Bake for 20-25 minutes or until beautifully golden. Allow to cool slightly. Enjoy with your choice of tomato or barbecue sauce.

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