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Tightrope vegetable spring rolls
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Prep Time:
20 minutes
20 minutes
Cook Time:
24 minutes
24 minutes
Total Time:
44 minutes
44 minutes
Come one, come all to the flavorful circus extravaganza!
Ingredients:
- 9.20 gm olive oil
- 1 garlic clove, crushed
- 125g can corn kernels, drained
- 4 green onions, thinly sliced
- 10.60 gm soy sauce
- 22.00 gm sweet chilli sauce
- 8 large frozen spring roll wrappers, thawed
- Alfa One rice bran oil spray
- 36.00 gm white sugar
- 1/2 small Lebanese cucumber, finely chopped
Instructions:
- 1. Preheat the oven to 180C°/160°C fan-forced and line a baking tray with baking paper. In a medium saucepan over medium-high heat, sauté carrots and garlic in oil for 2 minutes until softened. Add corn, onion, soy sauce, and 2 teaspoons sweet chilli sauce. Stir and cook for another 2 minutes until slightly thickened. Allow the mixture to cool before using.
- Lay down a spring roll wrapper. Spread one-eighth of the carrot mixture along one edge. Fold in the ends, then roll up tightly to seal the filling inside. Transfer to a lined tray. Repeat with the rest of the wrappers and carrot mixture. Coat the rolls with oil spray. Bake until golden for about 20 minutes.
- In a saucepan over medium heat, combine sugar, 1/4 cup cold water, and the remaining sweet chili sauce. Stir and cook for 5 minutes until the sugar dissolves. Bring to a boil, then reduce the heat to low and simmer without stirring for 5 minutes until slightly thickened. Remove from heat, let cool slightly, then mix in the cucumber.
- Serve the spring rolls alongside the flavorful sauce mixture.