Vegetarian spring rolls
Easy
4 servings
6 serves of veg
20m preparation
15m cooking
Ingredients
- 2 teaspoons olive oil
- 1 clove garlic, crushed
- 100g portabello or shitake mushrooms, chopped
- 4 spring onions, sliced
- 1 medium carrot, grated
- 3 cups Chinese cabbage, shredded
- 1 teaspoon reduced-salt soy sauce*
- 1 teaspoon hoisin sauce
- 1 tablespoon chilli sauce
- 12 spring roll wrappers
- 1 egg, lightly beaten
Dipping sauce - 1/4 cup reduced-salt soy sauce
- 2 tablespoons sweet chilli sauce
- 1 spring onion, chopped
Method
- Preheat oven to 200°C.
- Heat oil in a pan and stir-fry garlic, mushrooms, onions and carrot until lightly cooked.
- Stir in cabbage and cover until wilted.
- Remove from heat and tip into a colander to drain any liquid. Return vegetables to pan, add sauces and toss.
- Divide mixture between wrappers, fold in sides and roll up.
- Brush rolls with egg white and place on a tray lined with baking paper.
- Bake for 15 minutes or until golden brown.
- Combine all dipping sauce ingredients.
- Serve spring rolls hot with dipping sauce.
Process
Vegetarian spring rolls
Step 1
Divide mixture between wrappers.
Step 2
Fold back first.
Step 3
Then fold in sides.
Step 4
And roll up.
Step 5
Brush rolls with egg and place on a tray lined with baking paper.
Alternatives
-
Can be gluten free with simple swaps such gluten free soy sauce
Storage Suggestions
Can be stored in refrigerator for up to 7 days. May be frozen for up to 3 months.
Equipment List
- Chopping board
- Large knife
- Large non-stick frypan with lid
- Colander
- Pastry brush
- Oven tray
- Baking paper
- Small bowl
Acknowledgements
Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia.www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.
Nutrition Information
| 200g | Quantity per serving | Quantity per 100g |
|---|---|---|
| Energy | 530kJ | 266kJ |
| Protein | 5.0g | 2.3g |
| Fat, total | 3.7g | 1.8g |
| — Saturated | 0.7g | 0.3g |
| Carbohydrate | 17.0g | 8.5g |
| — Sugars | 6 g | 2 g |
| Fibre | 3.5g | 1.8g |
| Sodium | 999mg | 499mg |
