Healthy Spring Rolls

We all like a spring roll, generally they're stuffed with all sorts of goodies like pork, noodles or shrimp then deep fried until gold and crisp. This recipe is a fair bit healthier then that because it's packed full of veggies and is baked, not fried.

You will need...
2 shallots
1 celery stick
75g mushrooms 
½ carrot 
1/3 red capsicum
2 tsp margarine
1 garlic clove, crushed
¾ cup bean sprouts
¾ finely shredded cabbage
50g diced low fat ham
50g grated low fat cheese
2 tsp soy sauce
8 spring roll wrappers
2 Tbs milk
Sweet chilli sauce, for dipping

1. Preheat oven to 200ºC.  Lightly grease an oven tray.
2. Thinly slice shallots, celery and mushrooms, grate the carrot and cut capsicum into thin strips.
3. Melt margarine in an electric fry pan, add all vegetables and cook for 5 minutes.
4. Stir in mung bean sprouts, cabbage, ham, cheese and soy sauce.  Allow to cool.
5. Divide mixture into 4 portions, then divide the mix evenly between the spring roll wrappers.
6. Place mix onto the corner of the pastry sheet and brush around edge with milk. Roll each sheet up into a parcel, folding in the ends.
7. Place on prepared tray and brush parcels with remaining milk. Bake for 10-15 minutes or until pastry is golden.
Ok, this one's not that golden because I took it out too soon... I was hangry!


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