FOOD

Baked vegetable spring rolls

These low-fat spring rolls are baked not fried! Full of carrot, zucchini, Chinese cabbage, corn and vermicelli noodles, they're a tasty vegetarian party option.
Makes 16
50M

These low-fat spring rolls are baked not fried! Full of carrot, zucchini, Chinese cabbage, corn and vermicelli noodles, they’re a tasty vegetarian party option.

Ingredients

Method

1.Spray a non-stick frying pan with olive oil. Add spring/green onions, garlic, carrot, zucchini, cabbage and corn. Cook, stirring, for 5-6 min. Add noodles and soy sauce, cook 1 min. Transfer to a bowl and let cool.
2.Preheat oven to 200°C (180°C fan forced). Line a large tray with baking paper. Place 1 spring roll wrapper on a clean surface. Spoon ¼ cup mixture into corner of wrapper. Brush edges with water then fold over and roll up firmly to enclose. Repeat with remaining ingredients.
3.Place onto tray, brush lightly with olive oil and bake for 15-20 min or until lightly golden. Serve with sweet chilli sauce.

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