Healthy vegetable spring rolls

My Easy Cooking
4 servings Prep: 5 mins, Cooking: 20 mins
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A grease free version of the traditional Chinese favourite.

By Food24 August 30 2013
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Ingredients (9)

spring roll wrappers
1/2 cabbage — finely sliced
2 carrots — large, grated
soy sauce
sesame oil
noodles — egg
sesame seeds — toasted
100 ml vegetable oil
1 eggs — whites only, beaten
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Method:

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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