Healthy Vegetable Spring Rolls Recipe
Ingredients
- 2 tsp olive oil
- 1 clove garlic, crushed
- 100 g portabello or shitake mushrooms, chopped
- 4 spring onions (including green tops), sliced
- 1 medium carrot, grated
- 3 cups Chinese cabbage (Wombok), shredded
- 1 tsp salt-reduced soy sauce
- 1 tsp hoisin sauce
- 1 tbs chilli sauce
- 12 spring roll wrappers
- 1 egg white, lightly beaten
- 1/4 cup salt-reduced soy sauce, extra
- 2 tbs sweet chilli sauce
- 1 spring onion (including green top), chopped, extra
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.
- To make a dipping sauce, combine additional soy sauce, spring onion and sweet chilli sauce in a small bowl.
- Serve spring rolls hot with dipping sauce.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 277 kJ | 520 kJ |
| 66 Cal | 124 Cal | |
| Protein | 2 g | 3.7 g |
| Fat, total | 2.4 g | 4.6 g |
| — saturated | 0.5 g | 1 g |
| Carbohydrate | 8.5 g | 15.9 g |
| — sugars | 1.5 g | 2.8 g |
| Sodium | 130.6 mg | 244.5 mg |
| Fibre | 1.3 g | 2.4 g |
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Comments (4)
-
Hi Pamela, we haven't tried freezing these so can't say for sure, but I suspect they will go a bit soggy after being frozen!
LiveLighter
Posted on: 23 Jan 20 -
Will these freeze when cooked
Pamela Ranson
Posted on: 21 Jan 20 -
Hi Penny, thanks for the correction, the tag has been fixed. -AF
LiveLighter
Posted on: 22 Aug 14 -
This is not vegan due to the egg white. Should not be tagged as such.
Anonymous
Posted on: 21 Aug 14
