Name: Baked vegetable spring rolls
Cook time: 50 min
Total time: 50 min
Yield: Makes 16
Ingredients: 3 green spring onions, thinly sliced; 2 cloves garlic, crushed; 1 carrot, coarsely grated; 1 zucchini, coarsely grated; 2 cups finely shredded Chinese cabbage; 1 cup corn kernels; 55 g packet vermicelli noodles, soaked, drained and cut into short lengths; 2 tbsp soy sauce; 16 frozen spring roll wrappers, thawed; 2 tbsp olive oil

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.

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

3 green spring onions, thinly sliced

2 cloves garlic, crushed

1 carrot, coarsely grated

1 zucchini, coarsely grated

2 cups finely shredded Chinese cabbage

1 cup corn kernels

55 g packet vermicelli noodles, soaked, drained and cut into short lengths

2 tbsp soy sauce

16 frozen spring roll wrappers, thawed

2 tbsp olive oil

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.

Alison Pickel