Vegie spring rolls
Serves 12
Preparation time 20 mins
Cooking time 5 mins
Serves 12 Preparation time 20 minsCooking time 5 mins 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 white, 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
