Healthy vegetable spring rolls

Recipe from: 02 August 2011

Ingredients 9
Servings 1
Minutes 5 mins


Serving Change
  • spring roll wrappers - available from a Chinese Supermarket
  • 1/2
    cabbage, sliced in very thin strips as for coleslaw
  • 2
    large carrots, grated on the coarse side
  • a dash of say sauce
  • a few drops of sesame (optional)
  • egg noodles (optional)
  • toasted sesame seeds
  • 100
    vegetable oil
  • 1
    egg white, beaten


5 mins
Heat some of the oil in a pot and sauté the vegetables on a very high heat.
Add the soy and sesame oil of you are using, otherwise just salt will do.
The vegetables must still have a crunch so do not overcook.
Remove from the heat and allow to cool down and then add the toasted sesame seeds.
Place the spring roll wrappers on a flat surface and brush the sides with the egg white.
Spoon some of the vegetable mix onto the wrapper and fold the sides in and then roll up.
Place on a baking sheet with fold side at the bottom.
Repeat until you have used up all the vegetable mix.
Brush the spring rolls with a little oil and bake for 10 minutes or until the pastry has a golden color.
Alternatively, place in the basket of the Air Fryer and bake at 200°C for about 5-8 minutes.
Serve piping hot with sweet and sour dipping sauce.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.



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