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Vegetable spring rolls
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Elevate party snacks with health-conscious twists.
Ingredients:
Alfa One rice bran oil cooking spray
1 small brown onion, finely chopped
600g chinese cabbage
2 medium carrots, peeled, grated
1 large zucchini, trimmed, grated
250.00 ml beansprouts
21.00 gm salt-reduced soy sauce
20 (300g packet) spring roll wrappers, thawed
Sweet and sour sauce, to serve
Instructions:
Preheat the oven to 200°C/180°C fan-forced and line 2 large baking trays with baking paper.
In a generously oiled large frying pan over medium-high heat, sauté onion and garlic until fragrant, about 3 minutes. Add cabbage, carrot, and zucchini, and stir-fry until cabbage is wilted, around 5 minutes. Remove pan from heat and mix in beansprouts and soy sauce.
Lay a wrapper flat with one corner closest to you. Spoon 2 tablespoons of vegetable mixture down the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and tightly roll up the wrapper. Lightly brush the remaining corner with water to seal. Place the rolls on a baking tray seam side down. Repeat with the rest of the wrappers, filling, and water. Spray the rolls with oil before baking. Enjoy!
Bake until golden and crispy, about 25-30 minutes. Serve with sauce.